Spicy Thai Red Curry

This is an authentic tasting Thai red curry.


  • 1 package tofu (optional)
  • 1/2 pound green beans, cut 1" in length
  • 1/2 pound carrot, cut 1" length
  • 1/2 pound sugar snap peas
  • 1/2 cup baby corn
  • 1 can bamboo shoots
  • 1 can bean sprouts
  • 1/2 cup baby spinach
  • 2 cup combination of peppers
  • 1 small bottle of red chili sauce
  • 1/2 tsp. sugar
  • Soy sauce instead of salt to balance the taste
  • 2 cans unsweetened coconut milk
  • 1 package of fresh basil leaves
  • 6 to 8 green chilies per your preference of spice level
  • 1 Tbsp. canola oil


Grind: Green chillies and basil leaves.

Make sure all vegetables are cut to about 2" long. Add the oil and the gound mixture of chillies and basil. Mix and warm in the pan.

Add the red chilli sauce and the coconut milk. After it starts to simmer, add all the vegetables. Let them cook. Make sure the vegetables stay somewhat crispy and not overcooked. Add soy sauce and the sugar.

Serve over basmati rice. The preparation above will serve 4 people. Adjust soy sauce if the curry is too spicy.

^ Please contact me for any of these ingredients or utensils.

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