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Before you jump to Vegan thai red curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to vegan thai red curry recipe. You can have vegan thai red curry using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Vegan thai red curry:
- Prepare 3 tablespoons oil
- Use 2 medium onion, halved and thinly sliced
- You need 1 medium bell pepper, seeds and membranes removed, thinly sliced
- Take 1 medium potato, diced
- Take 1 cup vegetable broth
- Provide 1 cup coconut milk
- You need 1 medium diced fire-roasted tomatoes
- Prepare 3 tablespoons red curry paste (recipe mentioned below)
- Get 4-5 cloves garlic, minced
- Provide 1 tablespoon minced ginger
- Provide 1 small head of cauliflower, cut into florets
- Provide 1 cup carrot, cut into slices
- Prepare 1 cup cabbage, finely chopped
- Provide 1 cup corn (optional)
- Provide 1 large lime, juiced
- Prepare as required Thai basil leaves, for garnish
- You need 3 cups cooked rice
- Prepare 1 tsp each cumin and coriander seeds
- Use 5 dry red spur chiles
- Get 2 teaspoons white pepper corns
- Get 1 tablespoon fresh coriander roots
- Prepare 1 tablespoon sliced lemongrass
- Get as per taste Salt
Instructions to make Vegan thai red curry:
- For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
- Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots and corns. Cook another 5 minutes.
- Add 1 tbsp lime juice.
- Garnish with fresh Thai basil leaves
- Serve with cooked rice.
I don't care for average grocery store red curry pastes because I find them wimpy. I find Thai Kitchen red curry paste extremely mild. If for some reason I'm out of the Maesri, I use the whole jar and then kick it up with Sriracha or Sambal Oelek. This vegan Thai red curry is rich and creamy and deliciously spiced. Perfect for a fancy dinner or an easy weeknight meal.
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