Thai Red Curry


We went to the local Farmer’s Market this weekend and picked up some wonderful produce: Thai basil, eggplant, zucchini, green peppers, red peppers, onion, garlic and broccoli. What to do with such wonderfully fresh ingredients…curry. As we have recently moved, we haven’t unpacked our cookbooks, so I had to just throw this together, and it turned out fantastic. This dish is easily adapted for vegetarians, and you can use any produce you like…just use your imagination. This was wonderfully fresh tasting, and we’ll definitely make this one again.


  • 1 TBSP sesame oil, or oil of your choosing
  • 1 TBSP Thai red curry paste
  • 3 TBSP soy sauce
  • 1 TBSP brown sugar
  • 1 can of light coconut milk
  • 1 lb of chicken, beef or tofu
  • 3 cloves of garlic, minced
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 cup zucchini, sliced
  • 2 cups of broccoli florets
  • 1 cup of eggplant, sliced
  • 1/4 cup of Thai basil, chopped
  • Rice


  1. Prepare all fresh ingredients
  2. Bring pot of salted water to a boil and blanch the broccoli and eggplant, then set aside
  3. In a wok, heat sesame oil over medium high heat. Add the garlic and onions and saute. You can either grill your meat or saute the meat with the garlic and onions. If you use tofu, you may want to add closer to the end so the tofu retains the shape and texture.
  4. Add peppers and zucchini and continue to saute, until veggies are tender.
  5. Add curry paste, brown sugar, and soy sauce, and saute until the ingredients are incorporated.
  6. Add the coconut milk.
  7. Add the blanched broccoli and eggplant.
  8. Bring coconut milk up to a simmer and then stir in 1/2 of the basil.
  9. Serve over rice and top with basil.

Thai Red Curry:


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