VEGETABLE THAI RED CURRY
This vegetable red curry is easy to make, customizable to whatever veggies you have on hand and perfect for a quick and easy weeknight dinner. Serve with your favourite rice or other whole grain.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 187 calories, Sugar 15 g, Sodium 398 mg, Fat 6 g, Carbohydrate 29 g, Fiber 8.5 g, Protein 6 g
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 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
VEGGIE THAI RED CURRY
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 24
Steps:
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium
VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES
Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy! It's the perfect satisfying veggie-packed meal!
Provided by By: Carol | From A Chef's Kitchen
Categories Vegetarian / Vegan Entrees
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1, Calories 383 kcal, Carbohydrate 72 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 8 g, Sugar 6 g, TransFat 0.03 g, UnsaturatedFat 7 g
VEGETARIAN THAI RED CURRY
Spicy, creamy Thai red curry with vegetables and tofu.
Provided by Anibas
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
- Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
- Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
- Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
- Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g
THAI VEGETABLE CURRY
This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.
Provided by Shuzbud
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
- Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
- In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
- By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
- Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
- When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
- Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
- Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
- Serve immediately with freshly cooked rice.
- NB: This keeps well in the fridge and can be reheated in he microwave the next day.
THAI VEGETABLE CURRY WITH RED THAI CURRY SAUCE
You can use pretty much any combination of vegetables in this veggie curry dish. With the help of store-bought red Thai curry sauce, this is a fast, easy, and delicious recipe to prepare for a busy weeknight! Top with cilantro.
Provided by Michelle S.
Categories World Cuisine Recipes Asian
Time 1h7m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 56.6 g, Fat 8 g, Fiber 5 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 203.1 mg, Sugar 8.7 g
THAI RED CURRY
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
4.8/5 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.
VEGETARIAN THAI RED CURRY PASTE RECIPE BY ARCHANA'S KITCHEN
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4.9/5 Servings 1Cuisine ThaiTotal Time 30 mins
VEGETABLE THAI RED CURRY RECIPE BY NIRU GUPTA - NDTV FOOD
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VEGETARIAN THAI RED CURRY RECIPE BY ARCHANA'S KITCHEN
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THAI CURRY RECIPE (THAI RED CURRY) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (17)Calories 252 per servingCategory Main Course
- Take the spices and set aside– bird’s eye chilies, dry red chillies, coriander seeds, cumin seeds and black peppercorns.
- In a pot or pan, heat the toasted sesame oil or coconut oil. Keep heat to a low. Add the prepared thai red curry paste.
- When the vegetables are cooked and tender, then reduce the heat to a low and add ½ cup thick coconut milk. At this step you can also add ¼ teaspoon palm sugar or raw sugar. Addition of sugar is optional and can be skipped. For a bit more sweet taste, increase the amount of sugar.
VEGETARIAN THAI RED CURRY RECIPE - EATINGWELL
From eatingwell.com
4/5 (3)Total Time 30 minsCategory Healthy Thai Curry RecipesCalories 175 per serving
- Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
- Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and salt until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.
RICH RED CURRY WITH ROASTED VEGETABLES | MINIMALIST BAKER ...
From minimalistbaker.com
4.9/5 (111)Total Time 30 minsCategory EntreeCalories 417 per serving
- Preheat oven to 375 degrees F (190 C) and line a baking sheet (or more, as needed) with parchment paper.
- Add vegetables to a mixing bowl and toss with with oil (or water), maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes.
- At the 10-minute mark, remove pan from oven and add broccoli and cabbage (this way, the cabbage and broccoli won't burn). Return to oven and roast for 12-15 minutes more.
- In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
VEGETARIAN THAI RED CURRY - CHOOSING CHIA
From choosingchia.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 678 per serving
- Heat the oil in a large skillet on medium-high heat then add the onion, letting cook for 2-3 minutes.
- Add the garlic, curry paste, vegetables and chickpeas and stir together, letting cook for another 2-3 minutes.
- Reduce heat to medium then add the coconut milk, paprika, soy sauce, agave syrup and lime juice. Cover and let simmer for 5-10 minutes. Add the water or broth as needed if your liquid in the pan begins to evaporate.
THAI RED VEGETABLE CURRY - VEGAN PUNKS
From veganpunks.com
5/5 (1)Total Time 40 minsCategory DinnerCalories 551 per serving
- Put all of the red curry paste ingredients in a blender or a pestle and mortar. Grind by hand or blitz until smooth. If using a blender you may need to add about 1-2 tablespoons of water to loosen the paste up a bit.
- Heat a wok over a medium-high heat, pour in the oil (if using) and then add in all of the paste. As long as your wok is non-stick you won’t need any oil.
- Stir the paste and then add in a couple of tablespoons of coconut milk, lemongrass, kaffir lime leaves and the tofu.
THAI VEGETABLE CURRY RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- 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.
THAI-INSPIRED VEGETABLE RED CURRY WITH TOFU PUFFS ...
From healthynibblesandbits.com
5/5 (4)Total Time 35 minsCategory Main Course, VeganCalories 431 per serving
- To prepare the lemongrass, peel off one outer layer of the lemongrass stalk. If the tops look thin and woody, chop them off. Then, chop the lemongrass stalk in half. Using a kitchen mallet, bash the stalk several times to bruise the lemongrass slightly.
- Heat the coconut oil in a large pot (or a large sauté pan) over medium-high heat. Add the lemongrass, chilis, shallots, and ginger slices. Cook for about 3 minutes, stirring frequently. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant. Transfer the potatoes to the pot, along with the curry paste, coriander, and salt. Stir to coat the potatoes with the curry paste.
- Pour the vegetable broth into the pot and cover it with a lid. Bring the broth to boil. Reduce the heat to medium-low, and cook the potatoes for 3 more minutes.
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VEGETARIAN THAI CURRY RECIPE | STEP-BY ... - ART OF PALATE
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Cuisine FusionCategory Main CourseServings 3Estimated Reading Time 4 mins
- Once the oil is hot, add ginger and garlic and sauté for a few seconds. To this, add onions and cook until translucent.
- Add the Thai curry paste + 2 tablespoons coconut milk and fry till oil separates. Sprinkle a few drops of water if the mixture tends to get dry.
- Now add the carrots +bell pepper + salt and mix well. Let it cook till the carrots are almost cooked.
THAI RED CURRY WITH VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Thai Curry RecipesCalories 180 per serving
- Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
- Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and fish sauce until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.
THAI RED VEGETABLE CURRY - MY HEART BEETS
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4.6/5 (16)Estimated Reading Time 2 mins
- Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry paste.
ONE POT VEGETABLE THAI RED CURRY | VEGAN + GF | VIDEO INCLUDED
From kitchenmason.com
Reviews 16Calories 356 per servingCategory One Pot
- Heat a large saute/frying pan over a medium heat and add the coconut oil. Then fry the onion for 5 mins until soft. Stir frequently.
- Add the ginger & garlic and fry for 30 secs then add the pepper. Cook for 5 mins until soft. Stir frequently.
- Then add the Thai red curry paste, stir & fry for 2 mins then add the coconut milk, water and sugar.
EASY THAI RED CURRY (VEGETARIAN/VEGAN OPTIONS) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Calories 308 per servingCategory Main
- First, prepare the curry paste. If you have some in the fridge, then this is ready to use immediately. If it's in the freezer, however, then take it out to thaw for a bit first. Alternatively, If making it from scratch, this can be done in just 5 minutes following the instructions on this post.If you're serving this curry alongside fluffy jasmine rice (all steps on that post), then you'll want to start cooking this immediately too so it can cook/steam alongside the rest of the recipe.
- Next, prepare your vegetables. Slice the peppers and Thai aubergines to begin. You can cut them into pieces as thin/thick as you prefer - though remember that this will affect their cooking time.
- In a large pan, heat up the coconut oil and red curry paste for a minute, mixing them lightly. Then add the vegetables. Stir fry the veggies for 3-4 minutes to begin to soften them. Then add the coconut milk and water (or stock).Add the remainder of the ingredients and cook for a few more minutes until all the veg has softened.
- Taste the curry and adjust any ingredients if needed - add a little extra curry paste if preferred, lime juice for extra tang, coconut sugar for sweetness, etc.
THAI RED CURRY WITH VEGETABLES (EASY VEGAN RECIPE) - THE ...
From thecheekychickpea.com
Reviews 3Category MainsCuisine ThaiTotal Time 35 mins
- First get that rice cooking according to package instructions. I use my rice cooker. Basmati is usually my rice of choice! If using basmati make sure to rinse it extremely well before using, and your rice will have a much better texture!
- Mix the sauce ingredients (first 9 ingredients) in a medium bowl -(don't add the oil, onion, garlic, ginger and lime juice)- and set aside. (crumble the seaweed sheets with your fingers into the bowl and it's ok if the coconut milk is lumpy it'll smooth out in the hot pan)
- Now heat a large non stick skillet over medium heat. Add the oil, peppers, mushrooms and a pinch of salt and pepper. Cook for 5 minutes stirring occasionally. Add in the snap peas and cook for a further 3 minutes. You want the snap peas to be tender crisp. Remove the veg to a plate.
THAI RED CURRY WITH VEGETABLES RECIPE - INSTANT POT ...
From profusioncurry.com
4.5/5 (40)Total Time 20 minsCategory CurryCalories 162 per serving
- After it displays HOT, add oil, chopped onions and minced ginger and garlic. Stir well till onions get translucent and you sense the aroma.
- Add all the veggies to the pot. Saute well. Add tofu cubes. Mix well. Add water and stir everything together making sure to DEGLAZE by scraping the base with spatula.
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