Thai Red Curry Mixed Vegetables Food
THAI RED CURRY WITH VEGETABLES
A flavorful, easy vegetarian dish everyone will love. This Thai Red Curry with vegetables only takes about 30 minutes on the stovetop. Serve with brown rice or quinoa for a healthy dinner recipe. Play around with your favorite vegetables. Vegan friendly and gluten-free recipe.
Provided by Ashley
Categories entree
Time 30m
Number Of Ingredients 15
Steps:
- Cook down vegetables: In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes. Add bell peppers, peas, and sliced kale; stir until mixed.
- Add liquid, seasonings and simmer: Gently pour in canned coconut milk and cashew milk. Then add curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes, until vegetables have softened.
- Make grains: While pot is simmering make rice (or quinoa), according to package instructions.
- Serve: Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!
Nutrition Facts : ServingSize 1/4th without rice, Calories 99 calories, Sugar 11, Sodium 400mg, Fat 5g, SaturatedFat 3g, Carbohydrate 11g, Fiber 3g, Protein 3g, Cholesterol 1mg
THAI RED CURRY MIXED VEGETABLES
A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.
Provided by Mikekey *
Categories Other Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
- 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
THAI RED CURRY WITH VEGETABLES
Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.
Provided by Rita1652
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
- Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
- Serve over steamed jasmine rice.
Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9
THAI RED CURRY MIXED VEGETABLES
Make and share this Thai Red Curry Mixed Vegetables recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut milk, salt, sugar and tamari. Set aside.
- Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
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4.9/5 Calories 340 per servingCategory Entree
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
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