Thai Red Curry Stew

Thai Red Curry Stew

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Course: Main Course
Keyword: Asian, curry, Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People


  • Blender
  • Knife
  • Cutting Board
  • Pot

Adjust Servings


Red Curry Base

  • 3-4 cloves garlic minced
  • 1 Tbsp ginger minced
  • 1 Tbsp lemon grass minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 Tbsp chili powder
  • 1 tsp lime juice
  • 1 tsp shrimp paste
  • 1 can coconut milk
  • 2 tsp fish sauce
  • 2-3 tsp chilies minced
  • 1 Tbsp shallots
  • 1 Tbsp onion
  • 1 tsp brown sugar
  • 4-5 cups broth chicken, veggie, or beef

Red Curry Stew Ingredients

  • 1 Tbsp coconut oil
  • 1/2 cup onions chopped
  • 1/2 cup bell pepper chopped
  • 1/2 cup bamboo shots
  • 1/2 cup green beans chopped
  • 1 cup potatoes Halved or quartered
  • 1/2 cup carrots chopped
  • 1/2 cup peas
  • Thai basil leaves
  • cilantro
  • tofu optional


  • In a blender, combine all the red curry base ingredients (except broth) Blend until you have a smooth paste.
  • Heat coconut oil in a pot over medium heat. Add the red curry paste mixture to the pot and cook, stirring constantly, until it becomes fragrant and starts to bubble.
  • Add the chopped vegetables to the pot and stir well to coat them with the curry paste.
  • Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer until the potatoes are soft and the vegetables are cooked to your desired tenderness. This usually takes about 15-20 minutes.
  • Once the potatoes are soft, add the chopped cilantro and basil to the stew. Stir well to incorporate the herbs.
  • Remove the pot from heat.
  • Serve the red curry vegetable stew in bowls, garnishing with additional cilantro and basil leaves.
  • Enjoy your flavorful red curry vegetable stew! You can serve it as a main course with rice or noodles, or as a hearty side dish. Adjust the spice level by adding more or less chilies, according to your preference.

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