How to make Vegetables In Thai Red Curry -

Vegetables cooked in spicy, red cococnut curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Lemongrass

Cuisine : Thai

Course : Main Course Vegetarian

For more recipes related to Vegetables In Thai Red Curry checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Aloo Baingan-SK Khazana Chenai Kootu Aviyal- Sk Khazana Khoya Kaju Matar

Vegetables In Thai Red Curry

Vegetables In Thai Red Curry Recipe Card


Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetables In Thai Red Curry Recipe

  • Carrots cut into 3 centimeter sticks 4 medium

  • Lemongrass cut into florets 1/2 small

  • French beans cut into 3 centimeter pieces 10-15

  • Cabbage cut into 1 centimeter pieces 1/2 small

  • Green capsicum cut into 3 centimeter pieces 1 medium

  • Oil 1 tablespoon

  • Lemon juice 1 teaspoon

  • Salt to taste

  • Thin coconut milk 3/4 cup

  • Bean sprouts 100 grams

  • Roasted peanuts crushed 4 tablespoons


  • Whole dry red chillies 8

  • Lemon grass 4 inch stick

  • Coriander seeds 4 teaspoons

  • Cumin seeds 2 teaspoons

  • Black peppercorns 6

  • Onions chopped 2 medium

  • Garlic chopped 4 cloves

  • Salt to taste


Step 1

To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.

Step 2

Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.

Step 3

Let it cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum, mix well.

Step 4

Add red curry paste, stir well, cook on high heat for one or two minutes.

Step 5

Stir in lemon juice and salt. Mix well and add thin coconut milk.

Step 6

Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts. Stir hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.