This homemade Schezwan sauce is fiery, garlicky, and totally addictive — perfect for tossing into noodles, rice, or using as a spicy dip! The best part? You can make a batch and keep it in the fridge for whenever those Indo-Chinese cravings hit. 

I’ve always been that person asking for extra Schezwan Sauce with my momos so it just made sense for me to start making it at home! It’s cleaner, pocket-friendly, and I can now put this schezwan chutney on everything – dosas, fried rice, noodles.  It also makes for a great dipping sauce.forliterally any snack from spring rolls to chakli, and is a must to have in the fridge for  whenever those Indo-Chinese cravings hit!  

My sister and I have the BEST childhood memories of ordering extra schezwan sauce at our fav Chinese restaurant just to take home and eat it with papad the next day. You guys have to trust me on this combination. It is the ultimate chatpata snack! And now I can have it all the time, and the best part? This Schezwan Sauce recipe is fresh and preservative-free, just how we like it. 

Schezwan Sauce Ingredients

• Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.

The chillies are soaked in hot water to soften them and then blended with a little bit of that water into a coarse paste. We don’t want to break them down completely because we want texture as well. So keep the mixture coarse where you can still see bits of chillies

• Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
• Garlic and Ginger: Lots of finely chopped garlic and ginger. I usually buy peeled garlic when I make this schezwan sauce/ schezwan chutney to make life easier
• Ketchup: My favourite thing to add when I’m making Indo Chinese because it has the perfect balance of sweet, salty, acidic
• Sugar: Might seem like a lot but you need this to balance out the heat from the chillies
• Soy Sauce: Light soy sauce to add that hit of umami
• Vinegar: To add acidity. Use synthetic or rice vinegar
• Oil: There is 1/3 cup of oil in this recipe. I don’t recommend reducing it. The oil does two things – it helps cook the chillies till they are jammy and helps preserve this sauce so that it can last up to a month in the fridge

How to make Schezwan Sauce

This is a simple recipe that has a lot of hands off time while the sauce is simmering and reducing

1. Soak: Soak the chillies in hot water to soften them. I like to discard the stems before soaking
2. Blend: Blend to a coarse paste with a little water. The smoother the chilli paste, the less texture you’ll have in the sauce. And that texture makes a big difference
3. Saute: Saute the ginger, garlic and onions in oil till they soften but be careful not to brown the onions. As soon as they are translucent, you know they are ready.
4. Chillies: Add the coarsely blended chillies and all the other ingredients along with water and mix well
5. Simmer: Let the sauce come to a simmer and then cover and cook, stirring occasionally in between till the sauce reduces and takes on a jammy consistency. You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
6. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge (if you don’t finish it before that 😂)

Frequently Asked Questions

Richa’s Top Tips

• The proportion of chillies will determine heat levels in this sauce. You can play around with this proportion based on how spicy you’d like your schezwan chutney/sauce to be I wouldn’t recommend reducing the oil in this recipe as it helps preserve the sauce so that it can be stored for a month or so. We’ll also be using very small quantities of it for dipping or as a condiment so the total calories are not very high
• Use a chopper or food processor to chop the shallots, ginger and garlic finely. Makes the task much faster!
• Taste and adjust sugar, vinegar, and salt until balanced.
• Make sure to cool the schezwan sauce before storing and refrigerating. 
• Store in the fridge in a clean, dry glass jar.

Serving Suggestions

If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:

• Use the sauce with stir fried veggies and rice to dole out spicy schezwan fried rice in minutes or create a Lazy Girl’s Schezwan Chicken Bowl
• Coat manchurian balls with schezwan sauce for schezwan manchurian (Majorly Indo-Chinese)
• Do a triple schezwan with rice, noodles and crispy noodles – Triple reward!
• Use this sauce as a dipping sauce for chicken lollipops, chicken nuggets, veg nuggets, fries, wedges, chips and papad
• Slather on parathas, roll it up and enjoy a quick snack

Storage Suggestions

• Storage: The sauce can be store in a clean, air tight container in the fridge for up to a month
• Freezer Friendly: You can also portion the sauce and freeze it and it can last for up to 3 months. I sometimes like to portion it out into ice trays and freeze it. Once frozen, I remove the cubes, transfer them to a zip lock and freeze. Then I have perfect portions anytime I want to thaw them.

Ever since I discovered this Schezwan Sauce recipe, I make a large batch at least once a month and use it for as long as it lasts (which TBH, is not that long!). I have this with everything!! Once you try this, you’ll never go back to store-bought and I think that’s beautiful ❤️

If you liked this recipe, be sure to check my other saucy Indo-Chinese recipes like these Chilli Chicken Noodles and Corn Bhel!

Watch Schezwan Sauce Recipe Video

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How To Make Schezwan Sauce (Step by Step Video)

Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.

Course Dips, Dressings & Sauces

Cuisine Asian, Chinese, Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 24 servings

Calories 43kcal

Author Richa

Ingredients

• 1/3 cup Vegetable oil
• 15 cloves Garlic finely chopped
• 1 1/2 inch Ginger finely chopped
• 6 Shallots or Sambhar Onions, minced
• 23 Kashmiri Red Chilies
• 3 Byadgi Chillies
• 1 teaspoon soy sauce
• 1 teaspoon Vinegar
• 1/4 cup Water
• 2 tablespoons Ketchup
• 3 tablespoons Sugar
• 1 teaspoon Salt to taste

Instructions

• Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tbsp water and blend to a coarse paste
• Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
• Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
• Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water. Mix well.
• Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
• Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.

Video

Notes

1. Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
2. Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
3. Simmer: You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
4. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
5. The nutrition label below is for 15 servings

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

This article was researched and written by Navya Khetarpal.

The post Schezwan Sauce | Schezwan Chutney appeared first on My Food Story.

If you’ve never tried shirataki noodles before, you’re in for a game-changing pantry staple vegan noodle recipe. There’s a reason that these are popularly known as weight loss noodles.

Made from the root of the konjac plant, shirataki noodles are:

• Virtually zero net carbs
• Very low calorie (about 5–10 calories per serving)
• Gluten-free and grain-free
• High in glucomannan, a prebiotic fiber that supports gut health

Shirataki noodles have a slightly chewy texture and are perfect for absorbing sauces which are ideal in stir-fry and noodle bowls like this one.

Why You’ll Love This Stir Fry Noodles Recipe

• Low in Calories: Just 192 calories per serving!
• High in Plant Protein: Thanks to tofu and peanuts – 14g protein.
• Low-Carb & Keto-Friendly: Only 14g net carbs from natural veggies.
• Naturally Gluten-Free & Vegan: No dairy or wheat.
• Meal Prep & Weight Watchers Friendly: Keeps well in fridge.
• Quick and Easy: Done in 20 minutes, perfect Weight Loss Dinner for busy days.

This stir fry noodles recipe is perfect if you’re following:

• A weight loss or GLP-1 diet 
• A Weight Watchers meal plan
• Diabetic-friendly eating
• Vegan, vegetarian, or gluten-free lifestyles

Ingredients You’ll Need

• Shirataki noodles: Rinse & drain before cooking
• Olive oil: Or use avocado oil
• Onion: Finely chopped
• Red bell pepper:Sliced thin
• Green bell pepper: Sliced thin
• Mushrooms: Button or cremini mushrooms
• Tofu: Firm or extra-firm, diced
• Lemon Juice
• Basil Leaves 
• Roasted peanuts
• Sesame seeds 
• Lemon juice

Spicy Ramen-Style Peanut Stir Fry Sauce

For making this spicy stir fry sauce whisk together:

• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sriracha or hot sauce
• 1 tbsp peanut butter
• 1 tsp tahini
• ½ tsp chili flakes
• Salt to taste
• 2 tbsp water

This bold, creamy sauce pairs perfectly with tofu and shirataki noodles. Adjust spice to taste. This spicy, nutty sauce is the heart of the dish. It’s creamy, rich, and perfectly coats the noodles.

Step-by-Step Instructions

1. Prep the Shirataki Noodles

Drain and rinse the noodles well under cold running water to remove their natural odor. Shake off any excess water and set aside.

2. Make the Sauce

In a small bowl, whisk together soy sauce, sriracha, peanut butter, tahini, chili flakes, salt, and water until smooth and creamy.

3. Sauté the Vegetables

Heat olive oil in a non-stick skillet. Add onion and bell peppers. Sauté for 3–4 minutes until they begin to soften but remain slightly crisp. Add mushrooms and cook for another 2 minutes.

4. Cook the Tofu

Add diced tofu to the pan and sauté until lightly golden on the edges, about 2–3 minutes. Add rinsed shirataki noodles to the pan.

5. Toss in Noodles & Sauce

Pour in the sauce and gently toss everything together until noodles are fully coated.

6. Finish & Garnish

Turn off the heat. Add lemon juice and torn basil. Garnish with sesame seeds, chopped roasted peanuts, and green onions. Serve hot! Perfect macro balance for a healthy lunch or dinner!

Frequently Asked Questions

Storage & Meal Prep Tips

• You can store leftover noodles in an airtight container for up to 2 days.
• Best reheated in a skillet with a splash of water.
• Great for meal prepping healthy lunches.

Expert Tips

• Rinse Shirataki well.
• Crisp your tofu: Air fry or pan-fry tofu beforehand for more texture.
• Make it spicy: Add more sriracha or chili oil to dial up the heat.
• Add greens: Toss in spinach, bok choy, or kale for added volume and nutrients.

More Such Recipes

• Low-Carb Fried Rice Recipe
• Low Carb Keto Egg Salad Recipe
• Low Carb Vegetarian Meal Plan

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Stir fry Noodles Recipe Low-Carb High-Protein Ramen

Delicious Stir fry noodles recipe with tofu, veggies, and spicy peanut sauce. This healthy noodles recipe is Just 192 calories, high protein, vegan, gluten-free, and is perfect for weight loss, Weight Watchers, or anyone craving a healthy noodle stir-fry.

Course Main Dish, Side Dish

Cuisine Asian

Keyword Low calorie noodles, Low carb high protein noodles, stir fry noodles, vegan noodles, weight loss noodles, weight watchers friendly noodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 192kcal

Ingredients

• 270 g shirataki noodles
• 1 tbsp olive oil
• ½ onion chopped
• ½ red bell pepper chopped
• ½ green bell pepper chopped
• 5 mushrooms sliced
• 200 g tofu diced
• 1 tbsp lemon juice
• 10 basil leaves
• 1 tbsp roasted peanuts for garnish
• 1 tsp sesame seeds for garnish
• 1 tbsp green onion for garnish
• 2 tbsp Soy Sauce
• 2 tbsp sriracha sauce
• 1 tbsp peanut butter
• 1 tbsp tahini paste
• 1 tsp chilli flakes
• 1/4 tsp salt to taste

Instructions

Prep Noodles

• Before cooking begins, drain your shirataki noodles and rinse them under running cold water.
  270 g shirataki noodles
• Light shake off the excess water from noodles and keep them aside.

Make Spicy sauce

• To prepare the spicy ramen sauce, whisk some soy sauce with Sriracha, peanut butter, Tahini paste, salt and chili flakes.
  2 tbsp Soy Sauce, 2 tbsp sriracha sauce, 1 tbsp peanut butter, 1 tbsp tahini paste, 1 tsp chilli flakes, 1/4 tsp salt
• Then add a splash of water and mix everything into a uniform consistency.

Cook the veggies and Noodles

• Heat some olive oil in a pan and toss chopped onions, both red and green bell peppers and saute for 3-4 minutes just until the veggies begin to soften but still stay crisp.
  1 tbsp olive oil, ½ onion, ½ red bell pepper, ½ green bell pepper
• Next, toss in sliced mushrooms and cook for 2 more minutes. Now, toss the diced tofu and give everything a quick stir.
  5 mushrooms, 200 g tofu
• Next, get the Shirataki noodles in the pan and pour the prepared sauce. Gently roll the noodles so its evenly coated in the spicy sauce.
• Turn off the heat and pour some lemon juice. Tear in some fresh basil leaves for aroma.
  1 tbsp lemon juice, 10 basil leaves
• Lastly, garnish with sesame seeds, roasted peanuts and green onion leaves before serving. Serve hot and enjoy!
  1 tbsp roasted peanuts, 1 tsp sesame seeds, 1 tbsp green onion

Video

Nutrition

Calories: 192kcal | Carbohydrates: 14g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 68mg | Calcium: 157mg | Iron: 2mg

Best Asian-Style Broccoli Salad Recipe (Easy, Healthy & Vegan). Whenever I need a quick lunch that ticks vegan, gluten-free, high protein and low-carb salad boxes without skimping on crunch or flavour this broccoli edamame salad is my 15-minute hero.

Think tender-crisp broccoli, plant-protein-packed edamame and peanuts, all slicked in a spicy-creamy peanut-butter dressing that clings to every floret. It travels like a dream, keeps for days, and earns rave reviews at barbecues and potlucks (even from the “broccoli skeptics” in my life!).

Here are my few reasons to love this keto broccoli salad recipe/ low-carb broccoli salad.

• Lightning fast: ready in 15 minutes, start to finish.
• Protein-rich: edamame + peanuts = 14 g protein per serving.
• Naturally vegan & dairy-free.
• Gluten-free option: swap soy for tamari.
• Low-carb / keto-friendly: only 6 g net carbs when made with tamari.
• Perfect make-ahead side stays crunchy up to four days.

Ingredients & Smart Swaps For This Broccoli Salad

• 1 medium head broccoli – lightly steamed 5 min (raw works too for extra crunch).
• 3–4 Tbsp shelled edamame – frozen is fine, thawed.
• 2 Tbsp peanut butter (creamy) – or almond/cashew butter.
• 1 Tbsp dark soy sauce – use tamari or coconut aminos for 100 % GF.
• ½ tsp gochujang powder – sub sriracha, chili flakes, or sambal.
• ½ tsp fresh ginger, finely chopped – ground ginger in a pinch.
• 2 Tbsp roasted peanuts – swap almonds, cashews, or sunflower seeds (nut-free).
• Hot water – to thin the dressing.
• Handful fresh coriander (cilantro), chopped.

Flavor tip: Dark soy gives gorgeous colour and umami depth; for a lighter look, but same savoury hit, mix ½ light soy + ½ dark soy.

Step-by-Step Instruction

1. Whip Up the Peanut-Butter Dressing

1. In a small bowl, whisk 2 Tbsp peanut butter, 1 Tbsp soy/tamari, ½ tsp gochujang, ½ tsp chopped ginger, and 2 Tbsp hot water until silky.
2. Adjust heat with extra gochujang; thin with more hot water, 1 tsp at a time, to a pourable consistency.

2. Steam & Chop Broccoli

1. Steam whole head 5 minutes (bright green, tender-crisp).
2. Rinse under cold water to stop cooking; pat dry.
3. Trim tough stem, then cut florets into bite-size pieces.

3. Toss & Serve

1. In a mixing bowl, combine broccoli florets, edamame, roasted peanuts, and fresh coriander.
2. Drizzle over all the peanut dressing.
3. Toss until every floret gleams. Taste; add salt, pepper, or a splash more soy if needed.
4. Serve immediately or chill 30 min for flavours to deepen.

Chef Secrets for Maximum Crunch & Colour

• Ice-bath shock: Dunk steamed broccoli in ice water for 60 seconds to lock in that vibrant green.
• Toast the peanuts: A quick 90-second skillet toast intensifies aroma.
• Meal-prep hack: Store salad + dressing separately up to 4 days; toss right before eating.
• Low-carb boost: Double the peanuts, skip edamame (drops net carbs to ~4 g).

Variations to Try

• Raw Vegan Broccoli Salad – skip steaming; add shredded carrot & purple cabbage.
• Broccoli-Cauliflower Remix – sub half the broccoli with raw cauliflower florets for extra crunch.
• Satay-Style – add 1 tsp lime juice + ½ tsp maple syrup to the dressing for sweet-tangy Thai vibes.
• High-Protein Power Bowl – serve over quinoa or cauliflower “rice” with baked tofu cubes.

FAQs

Nutrition Snapshot (per serving, 1/4 recipe)

Calories 175 • Protein 14 g • Net Carbs 6 g • Fat 11 g • Fiber 4 g
(Values are estimates calculated with tamari and edamame.)

Serving Suggestions

• Pack in mason jars for grab-and-go work lunches.
• Pair with grilled veggie kebabs at your next summer BBQ.
• Stuff into lettuce wraps, top with sesame seeds for a quick appetiser.

More Quick Salads You’ll Love

• Mexican Street Corn Salad – sweet, smoky, and creamy
• Broccoli and Beans Salad with Tahini
• Air Fryer Asian Roasted Broccoli
• Summer Salad Recipes Collection – twenty+ heat-wave winners
• Persian Beetroot Salad

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Brocolli Salad

Best Asian-Style Broccoli Salad Recipe (Easy, Healthy & Vegan).Whenever I need a quick lunch that ticks vegan, gluten-free, high protein and low-carb salad boxes without skimping on crunch or flavour this broccoli edamame salad is my 15-minute hero.

Course Appetizer, Salad

Cuisine Asian

Keyword broccoli, gluten free salad, vegan salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 tbsp of peanut butter
• 1 tbsp of dark Soya sauce
• 1/2 tsp Gochujang powder
• 1/2 tsp ginger chopped
• 1 broccoli steamed medium
• 2 tbsp peanuts
• 3-4 tbsp edamame
• fresh corriander chopped

Instructions

PREPARE THE PEANUT BUTTER DRESSING

• Take 2 scoops of peanut butter in a bowl, then add dark soya sauce, some hot water, chopped ginger, Gochujang powder for slight heat and color
• Using a whisk, mix everything well to make a smooth paste. Add a little more hot water to make it into a pourable sauce.

Assembling salad

• Now, take a steamed broccoli and begin by chopping off the thick, fibrous stem at the base, then cut the head into bite-sized florets.
• Transfer these florets into a mixing bowl and add peanuts, freshly chopped coriander leaves.
• Drizzle the peanut butter dressing all over it and roll everything together, ensuring everything is well coated with the dressing. Enjoy!

Thai Red curry that is creamy, veggie-packed 100 percent vegetarian (easily vegan) yet every bit as rich and fragrant as the restaurant version. This comfort bowl of home made Thai curry comes together in 30 minutes including making homemade Red Thai Curry paste.

Whether you’re craving a quick weeknight dinner, or looking for a “budget Thai red curry” that won’t empty your wallet, or planning a show-stopping vegetarian main for Thanksgiving, this recipe has you covered. You can use supermarket curry paste and pantry staples, and thai red curry recipe scales beautifully for meal prep.

Why You will Love this 30 Minutes Thai Red Curry Recipe

• One pot, 30-minute cook time – weeknight lifesaver
• Totally plant-based, Vegan-adaptable and naturally gluten-free
• Flexible veggies: clear the crisper drawer
• Meal-prep friendly (5 days fridge, 3 months freezer)
• Crowd-pleasing flavor: Big flavors, low effort creamy coconut, bright lime, gentle heat. Goes perfectly well with steamed rice.

Can I make Veg Thai Red Curry at Home in 30 Minutes?

Absolutely. The secret is blooming store-bought red curry paste in hot oil to unlock its aromatics, then letting full-fat coconut milk do the heavy lifting for body and richness. From there, quick-cooking veggies and tofu finish in under 10 minutes.

Veg Thai Red Curry in 4 Steps

1. Sauté 2 Tbsp red curry paste in 1 Tbsp oil until fragrant (1 min).
2. Stir in 1 can (14 oz / 400 ml) coconut milk + ½ cup water; bring to gentle boil.
3. Add 3 cups mixed vegetables; simmer 10 min.
4. Finish with juice of ½ lime, handful Thai basil. Ready in 30 minutes, serves 4.

Ingredients Needed

• Thai Red Curry Paste : I use my homemade Thai Red Curry paste. If you want to use store bought I love Mae Ploy for bold flavor, but Thai Kitchen works if that’s what your grocery carries. To keep things vegetarian, check labels and skip pastes that have shrimp or fish.
• Vegetables & Protein Swaps: I used thai eggplants, Bell peppers, broccoli, mushrooms. These hit the sweet spot for color and texture. Swap in zucchini, baby corn, green beans etc as seasons change. Protein ideas: extra-firm tofu, canned chickpeas, or tempeh.
• Coconut Milk & : Use a mix of full-fat coconut milk for a lush, restaurant-style mouthfeel. Light coconut milk will thin the sauce
• Thai Basil leaves for the classic flavours.

How to Make Thai Red Vegetable Curry

• Let’s start by preparing the veggies, slit the mini eggplants so they remain firm in the curry, chop broccoli into bite size florets, slice mushrooms, green bell pepper and chop coriander.
• Next, heat a pan with deep sides and add coconut milk. Keep stirring and bring it to a boil until it thickens.
• Once the coconut milk is bubbling, add the thai red paste and mix it in.
• Now add the slit eggplants and cook for 3-4 minutes, after this add the chopped broccoli and cook both for another 5 minutes, while stirring in between. 

• Next, add the remaining vegetables like mushrooms, bell peppers and let the curry simmer for 5 minutes, if required adjust the consistency of curry by adding water. Season with salt to taste and further cook for 10 minutes.
• Once the vegetables are cooked properly, remove the curry from heat and serve with rice. Garnish with some fresh Thai basil leaves if you like.

What to Serve with Veg Thai Red Curry

• Steamed jasmine rice (or cauliflower rice for low-carb)
• Fresh rice noodles for a slurpable twist
• Cucumber-mint salad to cool the palate

Expert Tips For Creamy Vibrant Curry

1. Use full-fat canned coconut milk; the extra fat prevents curdling.
2. Don’t rush the paste-bloom step – that single minute wakes up chilies and lemongrass.
3. Slice veggies uniformly so everything cooks in the same 10-minute window.
4. Taste before salting – curry pastes vary wildly in sodium.
5. Stir in herbs off-heat to preserve their aroma.

Storage Meal Prep & Freezing

• Refrigerate in airtight glass jars up to 5 days. The flavors deepen overnight.
• Freeze flat in zip bags up to 3 months; thaw in the fridge and reheat gently.
• Meal-prep idea: portion curry over rice in microwave-safe bowls for grab-and-go lunches.

Common Mistakes to Avoid

• Using low-fat coconut milk without a thickener – the sauce will be watery.
• Boiling rapidly – high heat can break the coconut emulsion.
• Adding basil too early – it bruises and turns dark.
• Over-crowding the pan – leads to soggy vegetables.

FAQ

More Such Recipes

• Thai Peanut Noodles Recipe
• Thai Green Vegetable Curry
• Thai Red Curry Paste
• Thai Cucumber Salad Recipe
• Air Fryer Asian Roasted Broccoli
• Egg Fried Rice Recipe

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Thai Red Vegetable Curry

Creamy 30-minute vegetarian Thai curry with colorful veggies and coconut milk.

Course dinner, Main Course

Cuisine thai

Keyword curry, High Protein Vegan Satay, thai, vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Ingredients

• 250 ml Coconut milk
• 2-3 tbsp Thai red curry paste
• ½ green bell pepper medium
• ½ red bell pepper medium
• 1 cup mini eggplant
• 1 cup mushroom
• 1 cup broccoli medium sized
• 5-6 thai basil leaves garnish

Instructions

• Let’s start by preparing the veggies, slit the mini eggplants so they remain firm in the curry, chop broccoli into bite size florets, slice mushrooms, green bell pepper and chop coriander.
• Next, heat a pan with deep sides and add coconut milk. Keep stirring and bring it to a boil until it thickens.
• Once the coconut milk is bubbling, add the thai red paste and mix it in.
• Now add the slit eggplants and cook for 3-4 minutes, after this add the chopped broccoli and cook both for another 5 minutes, while stirring in between.
• Next, add the remaining vegetables like mushrooms, bell peppers,and let the curry simmer for 5 minutes, if required adjust the consistency of curry by adding water. Season with salt to taste and further cook for 10 minutes.
• Once the vegetables are cooked properly, remove the curry from heat and serve with rice. Garnish with some fresh Thai basil leaves if you like.

Video