Vegetable Curry Recipe (Thai Vegetable Curry) (2024)

FAQs

What vegetables go in curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.

In addition, ingredients such as pak choi, daikon, Chinese broccoli, beansprouts, lotus root, bamboo shoots and even long beans are very often used in Thai cuisine, including many Thai vegetable side dishes. These ingredients are often used in a lot of southeast Asian dishes, such as many Indonesian dishes too.

Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.

❤️💯The key ingredient in most Indian curries is a blend of spices known as "masala" or "curry powder". While the specific blend of spices can vary depending on the region and the dish, typical ingredients include turmeric, cumin, coriander, ginger, garlic, and chili peppers.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

If it's an Indian curry, you can add chopped tomatoes to it. Tomatoes only help in getting the slightly sour taste to the curry. It's a must-have ingredient for most of the Indian curries.

Cooking onions is important for two main reasons. Firstly, it makes them easier to digest, as the high acidity of onion drops during the cooking process. Secondly, the sugars are released and broken down into smaller molecules that our tastebuds can detect - more cooking results in more sweetness.

Are you supposed to put rice in curry? ›

One can serve the curries on rice or in a different bowl. Rice and curry are mixed while eating; therefore, it is, sometimes, served along with rice. Thai curries are often served on the top of the rice to avoid rice from getting soggy, while, waiting for getting served.

Putting too much or too little salt is a common mistake. Genius lies in the way you fix the problem. Don't add too much water when you feel you have added extra salt. This takes away the flavours of the other ingredients and spices too.

Why Use Lemon in Recipes? First — and most obviously — lemons add lemony flavor to dishes. As a charter member of the citrus family, the lemon hits both sweet and sour notes. In addition to adding its own distinctive flavor, the acidity of lemon juice and zest sharpens the other flavors in a dish.

However, other dishes are based on more familiar vegetables, such as beets, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, corn, eggplant, green beans, various greens, okra, onions, peas, peppers, potatoes, radishes, spinach, squash, and tomatoes.

Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables.