Thai Flavored Spicy Red Curry Stew

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Thai Flavored Spicy Red Curry Stew

Thai Flavored Spicy Red Curry Stew

Thai Flavored Spicy Red Curry Stew
Thai Flavored Spicy Red Curry Stew

Yes you read it right. A stew that too Thai Red Curry inspired – Thai Flavored Spicy Red Curry Stew. If you are a vegetarian and Thai cuisine fan, then you are going to love it since it has no fish sauce or oyster sauce and still tastes amazing. It is completely VEGAN. Double bonanza, isn’t it?

Thai Flavored Spicy Red Curry Stew
Thai Flavored Spicy Red Curry Stew

I am not going to fool you and say that this is something very original or so “out of the box”. NO! It is really inspired by Thai cuisine since I had the Red Thai Curry Paste in the refrigerator and some odd ball vegetables which needed to be used before going rotten.

The stew is the result of REFRIGERATOR CLEANING necessarily and then spiking up with the curry paste. The best part is that it is good as is or can be paired with some noodles to make it more filling.

Thai Flavored Spicy Red Curry Stew is the perfect balance of flavors and textures. The cold weather front and a bowl of hot and spicy stew in hands, tucked under the blanket on the cozy sofa is your best bet, I am telling you. You can’t go wrong with that, ever…means never..

The best part about Thai Flavored Spicy Red Curry Stew is that you can “tailor make” or “customize” it to your liking. Just do not add okra (lady finger) or bitter gourd to it and you are good to go and if you are crazy about these 2 anyways to care, then why not.. 😀

I used regular coconut milk and light coconut milk in the recipe so that it is not very heavy when consumed and easier on digestion. The other 2 ingredients that I used were canned and not refrigerated, these were – Baby Corn and Water Chest nuts . Fresh cilantro / coriander leaves add lot more flavor to the stew when boiled with coconut milk and thai curry paste.

It is a simple, negligible oil recipe that can be made for a busy week night, done under 30 minutes and serves as a complete meal. Add Heat & Eat Ramen Noodles to it or serve Jasmine Rice or Brown Rice along to make it a rounded meal. Consume it as is for a figure friendly, no grain meal.

Thai Flavored Spicy Red Curry Stew
Thai Flavored Spicy Red Curry Stew

Some other Asian inspired recipes from the blog are – Vegetable Tom Kha, Thai Tom Yum , Spicy Tofu Stir Fry and more.

This is how it is made. {Read the Notes for more information}

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4 from 1 vote

Thai Flavored Spicy Red Curry Stew

A Thai cuisine inspired busy weekday meal, that is healthy & complete. Perfect to beat the cold weather and so easy to make.
Course Main
Cuisine Asian / Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author Sonal Gupta @ simplyvegetarian777


  • Light Coconut Milk - 1 can 14 oz/ 400 ml
  • Coconut Milk - 1 can 14 oz/ 400 ml
  • Red Thai curry paste - 3 tbsp or to taste
  • Soy Sauce - 2 tsp
  • Hot Chili Sauce - 2 tsp
  • Brown Sugar - 2 tbsp or to taste
  • Red chillies dry & whole - 2
  • Red chili flakes - 1/2 tsp optional

Vegetables - 4 cups, chopped into large pieces. Here is the combination of vegetables that I used to make this stew. You ay use all of these or some of these in the quantity you desire. There is no fix measurememnt for this. You may use Asian Stir fry frozen packet as well.

  • Onion
  • Broccoli
  • Bell Peppers / Capsicum colored
  • Baby corn
  • Water Chestnuts
  • Zucchini
  • Bok Choy you may use cabbage
  • Mushrooms
  • Cilantro/Coriander leaves - 1/4 cup with stems
  • Lemon/Lime juice - 1 tbsp
  • Tofu firm - 1 cup, small cubes


  • Take a sauce pan and add both kinds of coconut milk, red Thai curry paste, soy sauce, brown sugar, hot chili sauce and whisk well with a wire whisk, so that paste dissolves well in the coconut milk. Add cilantro/Corinader leaves with stems and dry whole red chillies (slightly cracked) to the coconut milk.
  • Now put this pot on the heat and bring it to a rolling boil.
  • Reduce the heat now to medium and add all the vegetables. Bring it to a boil again and then reduce the heat to medium.
  • Cook further for 7-8 minutes till vegetables are slightly cooked but still holding their crispy texture. Add tofu to the hot stew and mix gently. Adjust the sugar, salt and heat to your liking.
  • The stew is ready to be served.


  • If you are using noodles in the soup then add the boiled noodles or ramen to the individual bowls.
  • Ladle the stew in all the bowls with good amount of vegetables.
  • Squeeze some lime/lemon juice.
  • If you want, you can add some mung sprouts and more cilantro leaves + Hot chili sauce like Sriracha.
  • Serve it warm.


You can use less or more vegetables in the stew.
You can use any seasonal vegetables in the stew including potatoes and green beans, snow peas and peas, etc.
You can make this stew either slightly sweeter by adding more sugar, or salty and spicy by adding more heat and spicy sauce. Customize it to your liking.
Can’t make it now? Pin it for LATER!
Thai Flavored Spicy Red Curry Stew
Thai Flavored Spicy Red Curry Stew

It is perfect for any day meal, entertain guests as a meal or use as a curry with rice.

In my kitchen, you will always EAT HAPPY & STAY HAPPY!


4 from 1 vote (1 rating without comment)

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  1. Very nice Sonal. I love Thai inspired dishes too. The green paste is also great. You’re right the sky’s the limit for this dish. I love lemon grass flavors too. When I make Thai dishes, I usually incorporate lemon grass in the mix, it has a wonderful fresh, lemony flavor. I saw a post once where it showed you how to make it from scratch. However, I buy mine in a tube at the grocery store. Sure was a nice way to clear out your refrigerator 🙂 Beautiful photos too!

    1. Loretta – you are a sweetheart! I love using leftovers from the refrigerator. I hate wasting food! I use lemon grass a lot in Thai cuisine. Love the delicate balmy aroma of it.. I tried making the paste from scratch but didn’t work.The Asian Thai Kitchen pastes are amazing.