Vegetarian Red Thai Curry

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Vegetarian Red Thai Curry

Yield: 2 servings



  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • ½ inch ginger minced
  • 1 cup Spanish onion finely chopped
  • 4 tbsp red thai curry paste
  • 1 x 400 ml can coconut cream
  • ¼ cup vegetable broth
  • 1 tbsp dark soy sauce
  • 1 cup zucchini diced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • ½ cup whole cobs canned corn
  • 1 cup extra firm tofu cubed
  • 4 Kaffir lime leaves
  • 1 tbsp lime juice
  • 1 stalk lemon grass
  • ½ cup Thai basil roughly torn
  • Salt and pepper to taste


  • 2 medium zucchinis
  • 1 large carrot
  • 1 sweet potato


  • Using a spiralizer, spiralize the zucchini, carrot, and sweet potato. Set the zucchini aside as it will not be cooked.
  • Set the Instant Pot to sauté and allow to preheat. Add olive oil and sauté the garlic, lemon grass, ginger and onions for approximately 2 minutes until softened.
  • Add the red thai curry paste and sauté for 1 minute to cook out the paste and enrich the flavor. Stir in one can of coconut cream and ¼ cup vegetable broth.
  • 4)Close the lid and set the Instant Pot to manual/ pressure mode, setting the timer for 3 minutes. Once the timer sounds, release the pressure and remove the lid.
  • Bring a large stock pot of water to a boil. While waiting for the water to boil, stir in soy sauce, peppers, baby corn, and tofu. Set the Instant Pot to saute and boil for 3-4 minutes, making sure to not overcook the vegetables. Add lime juice, lime leaves, and Thai basil leaves.
  • Add the spiralized carrot and sweet potato to the boiling water, and cook for 5 minutes. Strain the noodles and add them to the zucchini, season with salt.
  • Plate the noodles in a bowl and top with the curry, garnishing with extra Thai basil leaves

Chef's Tips

1) Don't over cook the noodles. Overcooking the noodles will muddle all of the vegetables into a soft texture.
2) Spiralize your favourite vegetables. Changing the vegetables will help give different flavours and textures, but also a variety of colours to the dish.
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