Vegetables In Thai Red Curry

Vegetables cooked in spicy, red cococnut curry. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Carrots, Lemongrass
Cuisine Thai
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetables In Thai Red Curry

  • 4 medium Carrots cut into 3 centimeter sticks
  • 1/2 small Lemongrass cut into florets
  • 10-15 French beans cut into 3 centimeter pieces
  • 1/2 small Cabbage cut into 1 centimeter pieces
  • 1 medium Green capsicum cut into 3 centimeter pieces
  • 1 tablespoon Oil
  • 1 teaspoon Lemon juice
  • to taste Salt
  • 3/4 cup Thin coconut milk
  • 100 grams Bean sprouts
  • 4 tablespoons Roasted peanuts crushed
  • 8 Whole dry red chillies
  • 4 inch stick Lemon grass
  • 4 teaspoons Coriander seeds
  • 2 teaspoons Cumin seeds
  • 6 Black peppercorns
  • 2 medium Onions chopped
  • 4 cloves Garlic chopped
  • to taste Salt


  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.
  2. Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
  3. Let it cook on medium heat for five to six minutes, stirring occasionally. Add cabbage and capsicum, mix well.
  4. Add red curry paste, stir well, cook on high heat for one or two minutes.
  5. Stir in lemon juice and salt. Mix well and add thin coconut milk.
  6. Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts. Stir hot with steamed rice.

Nutrition Info

Calories 1646
Carbohydrates 100
Protein 29.6
Fat 123.8
Other Fiber Iron- 15.9mg