This colorful, aromatic Thai Vegetable Curry recipe may be vegetarian, but it doesn’t skimp on flavor.Creamy coconut milk and Thai red curry paste create the perfect base for tender eggplant, crisp vegetables, and fragrant Thai basil.  The beauty of this dish is its versatility.You can easily adjust the spice level by using less curry paste, and the vegetables can be swapped based on what you have in your fridge.

I have to say, while I’ve been really enjoying our Thai Red Curry Chicken recipe over the last several months, I don’t really miss the meat when I’m eating this vegetarian version!  Make It Your Own The best part about this curry recipe is how adaptable it is.Here are various ways to adapt the recipe to your own taste preferences or simply what you have on hand: Adjust Spice Level: I call for 1 full can (4 ounces/115g) of curry paste here, which yields a spicy curry! Personally, it doesn’t have me running for a glass of milk or anything, but others have said that the spice level was way too much! If you’re spice averse or unsure, start with ½ a can, or even less.  Change Up the Vegetables: While I love the combination of vegetables listed here, feel free to experiment with what you have on hand.Sugar snap peas, snow peas, baby corn, small cubes of sweet potato or butternut squash, asparagus, mushrooms, cauliflower, and broccoli would all work well.

For each vegetable you replace, use the amounts listed in the recipe as a guide t

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