Your Favorite Vegetable Red Curry

Since we are still in my month of March, I decided to continue with the Jordan’s-Favorite-Foods recipes because they are just so darn fun and I’m just that self-centered. Today I’m making for y’all a Red Curry.


My mom, dad, sister, boyfriend, best friend, employer, and brother-in-law all know that curry is my FAVORITE. I have dreams of someday going to Thailand to try an authentic curry and compare it to our rich Americanized versions. But until then, and whilst I save money to travel to Thailand, I have resolved tomato my own curry. Mostly because it’s so flipping easy! And mine is one pot so basically making it is a no brainer.

What’s So Great About Your Favorite Vegetable Red Curry?


Look, I know there are tons of recipes you could go with when it comes to Thai Red Vegetable Curry but this is why mine is a good one. For starters, its so customizable. With a simple base of vegetables, coconut, milk and some spices. You can really sub your favorite vegetables here with ease. Hence why it’s Your Favorite Vegetable Curry. There are no crazy weird ingredients that you’ll have to trot to your Asian market for. I guess unless your nearest grocery store isn’t that well stocked. This recipe is approachable and easy for the home cook who has one pot and a cutting board.

I like my curry broth to be thin. There is a time and place for thickness and personally, I believe here is not that place. I like my curry to be spicy, that’s why I included samba oelek. And finally, curry needs to have texture which brings me to the final note about the topping.

Cilantro and nuts are my mainstays for topping a curry. But here I went all out with cashews and chickpeas. I roasted them with some salt and olive oil, but you could add some spices to taste. They are addictive little protein packed crunchies that go so great on this curry.

Your Favorite Vegetable Red Curry

makes: 4 servingshttp://thecuttingedgeveg.com/2018/03/15/red-curry/



  • 2 T coconut oil or olive oil
  • 1 yellow onion sliced into strips
  • 1/2 yellow pepper sliced into strips
  • 1/2 red pepper sliced into strips
  • 2 c broccoli florets
  • 1 portobello mushrooms sliced into strips
  • 1″ knob of fresh ginger, or more, grated
  • 3 cloves of minced garlic
  • 3 T red curry paste
  • 1 tin coconut milk
  • 2 t coconut sugar
  • 1 T soy
  • 2 t rice vinegar
  • 1 T sambal oelek, optional for easy spice
  • 1 c loosely packed Thai basil
  • brown rice to serve

Cashews and Chickpeas

  • 1 can chickpeas, drained and rinsed, as dry as possible
  • 1 c cashews
  • 2 T olive oil
  • salt and pepp


  1. Start by making the topping. Preheat the oven to 425 F and combine the beans with the nuts and oils. Get creative with seasoning here. Chili lime would be good! Roast on a lined baking sheet about 10-15 minutes. You want your nuts deeply golden brown but not burnt so keep a close eye on them.
  2. For the curry, warm a skillet over medium high heat and melt the coconut oil. Add the onion and fry for about 5 minutes or until translucent. Add garlic and ginger and heat 2 minutes more.
  3. Add the remaining vegetables and saute for about 7 minutes or until a nice golden color is forming. Add the curry paste and cook about 2 more minutes to develop deep flavor.
  4. Pour in the coconut milk mixed with coconut sugar and bring the curry to a simmer. Season with soy sauce, rice vinegar, and sambal oelek if you like it spicy. Then add the whole basil and stir it through.
  5. Simmer until broccoli florets are soft and you’re ready to enjoy!
  6. Serve with rice, topped with chickpeas + cashews, and fresh cilantro!http://thecuttingedgeveg.com/2018/03/15/red-curry/



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