Thai Vegetable Curry With Red Thai Curry Sauce Food

THAI RED CURRY WITH VEGETABLES

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.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

VEGETABLE THAI RED CURRY

Steps:

• In a sauce pan, sauté the garlic and onion in 2 tbsp of water or vegetable stock. If you prefer, you can cook in 2 tsp of olive oil, avocado oil or coconut oil.
• Add the curry paste, stir to combine and cook for 3 minutes.
• Add the coconut milk and chopped carrots and simmer lightly over medium heat for 4 minutes.
• Add the rest of the vegetables and stir to combine. Continue simmering for about 10 minutes until all the veggies are tender.
• Stir in the soy sauce, sugar and lime.
• Serve with rice or another whole grain of choice. Optional toppings include peanuts or cashews, fresh lime juice, cilantro or green onion.

THAI VEGETABLE CURRY WITH RED THAI CURRY SAUCE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Place potatoes in a microwave-safe bowl with water to cover. Microwave until fork-tender, 6 to 7 minutes.
• Heat oil in a skillet over medium-high heat. Saute onion and garlic until onion is almost completely soft, about 3 minutes. Add red pepper; cook until nearly tender, about 2 minutes. Stir in 2 tablespoons water. Add broccoli, green beans, and carrots. Cover and simmer until vegetables are tender, about 6 minutes.
• Stir potatoes into the skillet with the vegetable mixture. Add curry sauce and coconut milk. Pour in pineapple chunks and about 2 tablespoons of pineapple juice. Sprinkle with red pepper flakes and stir. Serve with rice.

THAI RED CURRY TOFU

Steps:

• Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
• Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
• While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
• Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
• Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
• Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.

VEGAN THAI RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Begin by making a coconut-based curry. Heat oil in a pan. Add onion-ginger and garlic to the pan.
• Sauté for 2-3 minutes on a medium-low flame.
• Adjust the heat to the 'medium' setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.
• Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.
• Next, comes the central part of the dish - tofu! Squeeze water out of tofu and cut tofu into small cube-shaped pieces, giving it an appealing look. Set aside.
• Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil.PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.
• Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.
• Add fresh basil leaves and take the pan off the heat. PROTIP - If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.
• Serve with white rice and enjoy.

THAI VEGETABLE CURRY

Steps:

• In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
• Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
• Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
• Variations:.
• Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES

Steps:

• Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
• Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
• Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
• Reduce heat to medium-low and simmer for 8-10 minutes.
• Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
• Add the baby spinach by the handful and stir after each addition until wilted.
• Add lime juice and salt or vegan "fish" sauce to taste.
• Garnish with fresh Thai basil leaves.
• Serve with cooked jasmine rice.

THAI RED CURRY

Steps:

• Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
• Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
• Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
• Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
• Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

THAI RED CURRY

Steps:

• HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

THAI RED CURRY SAUCE

Steps:

• Heat 1 tablespoon olive oil in saucepan.
• Add onion and saute until golden brown.
• Add curry paste and stir 1 minute.
• (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
• Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
• Simmer uncovered until lightly thickened, about 20 to 30 minutes.
• Pour sauce into a blender and blend until smooth.
• Return sauce to pan and re-heat if needed.

CHICKEN THAI RED CURRY

Steps:

• Heat oil in a skillet. Add sliced onion, minced ginger, and garlic. Saute for a minute until it is aromatic.
• Add red curry paste and minced coriander root. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.
• Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. Mix well and let everything come to a boil. Simmer and let it cook for 2-3 minutes.
• Add chicken and let it simmer for 7-8 minutes.
• Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for).
• Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.
• Remove the lemongrass stalk, Add torn Thai basil.
• Serve over rice with more garnishing of basil and fresh coriander leaves.