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
THAI RED CURRY CHICKEN & VEGETABLES
The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges
THAI RED CURRY CHICKEN
This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot! Definitely a new favorite at our house and better than any restaurant!
Provided by Jen
Time 30m
Number Of Ingredients 25
Steps:
- Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
- Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don't do this). Discard bay leaf.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
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 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.
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
CHICKEN THAI RED CURRY
Rich and creamy Thai red Curry have chicken and vegetables. It is packed with fresh flavours and you need just 30 minutes to make it. It tastes amazing when served with Jasmin rice.
Provided by Subhasmita
Categories Main Course
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 442 kcal, Carbohydrate 9 g, Protein 19 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 98 mg, Sodium 279 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g
More about "vegetables in thai red curry food"
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 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.
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 CHICKEN AND VEGETABLE RED CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 45 minsCategory Curries, Asian-StyleCalories 241 per serving
ONE-POT VEGETABLE THAI RED CURRY - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 5 minsServings 4Total Time 30 mins
VEGETABLE THAI RED CURRY RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
4/5 (3)Category CuisineCuisine ThaiTotal Time 40 mins
THAI VEGETABLE RED CURRY - COOKING FROM HEART
From cookingfromheart.com
Reviews 17Estimated Reading Time 5 minsServings 2Total Time 45 mins
VEGETARIAN THAI RED CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine ThaiTotal Time 40 mins
VEGETABLE RED CURRY - HEALTHY THAI RECIPES
From healthythairecipes.com
Cuisine ThaiCategory CurryServings 2-4Total Time 15 mins
VEGETABLES IN THAI RED CURRY RECIPE - TARLA DALAL
From tarladalal.com
THAI RED CURRY WITH VEGETABLES AND COCONUT MILK RECIPE ...
From spiciefoodie.com
INSTANT POT THAI RED CURRY WITH VEGETABLES - INDIAN VEGGIE ...
From indianveggiedelight.com
Ratings 25Calories 230 per servingCategory Main Course
- Press SAUTE on Instant Pot. Add oil and once it’s hot ,add minced garlic ,ginger and onions, Saute for about 2 minutes till onions turn soft.
- Heat 1 tablespoon oil in a pan on medium high heat.Add minced garlic ,ginger and onions ,Saute for about 2 minutes till onions turn soft.
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.
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.
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-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.
THAI RED CURRY VEGETABLES | VEGAN + GLUTEN FREE | KIIPFIT.COM
From kiipfit.com
Cuisine ThaiCategory Main CourseServings 4Calories 242 per serving
- Heat a nonstick pan and pour the sauce in it. Stir and cook covered at high for 3-4 minutes. Then bring the flame to medium and continue cooking for 5 minutes or until it starts to thicken. Stir at intervals of 2 minutes to avoid any sticking at the bottom.
- Remove the lid and add scallion, red and green bell peppers and mushrooms. Stir and cook covered for 5-7 minutes or until the mushrooms are soft and properly cooked.
- Add baby corn, tomatoes, broccoli florets and cook uncovered for 2-3 minutes at medium flame. Stir once or twice to make sure all vegetables are well coated with the sauce.
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.
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.
INSTANT POT THAI RED CURRY WITH VEGETABLES - PROFUSION CURRY
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.
THAI VEGETABLE RED CURRY | HEALTHY VEGAN RECIPES | VEGANUARY
From veganuary.com
Cuisine VeganCategory DinnerServings 4Estimated Reading Time 1 min
RED CURRY SALMON AND VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
Cuisine ThaiTotal Time 45 minsCategory Main CourseCalories 663 per serving
THAI RED CURRY WITH VEGETABLES - VEG VEGAN MEAT
From vegveganmeat.com
Reviews 1Calories 48 per servingCategory Veg Curry
VEGETARIAN THAI RED CURRY RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
AUTHENTIC THAI RED CURRY WITH VEGETABLES RECIPE - THEFOODXP
From thefoodxp.com
Calories 340Fat 11.3 gCarbohydrates 56.3 gFiber 5.6 g
THAI RED CURRY WITH VEGETABLES | EATS PARK CITY
From eatsparkcity.org
Servings 4Total Time 40 mins
CHICKEN AND VEGETABLE THAI RED CURRY - HEALING AND EATING
From healingandeating.com
Servings 6Total Time 1 hr 10 minsEstimated Reading Time 2 mins
VEGETABLE THAI RED CURRY : VIDEO - SIRIPEN'S KITCHEN
From siripenskitchen.com
Cuisine ThaiCategory CurriesServings 4Total Time 25 mins
THAI RED VEGETABLE CURRY - USRBIN
From usrbin.ca
VEG RED THAI CURRY | RED THAI CURRY WITH VEGETABLES
From tarladalal.com
VEGAN RED THAI COCONUT CURRY - ALL INFORMATION ABOUT ...
From therecipes.info
THE BEST VEGAN CURRY RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
THAI RED CURRY WITH VEGETABLES RECIPES
From tfrecipes.com
VEGETABLES IN THAI RED CURRY RECIPES
From tfrecipes.com
SLOW COOKER THAI RED CURRY SOUP THAT'S EASIER (AND BETTER ...
From foodnetwork.ca
HOW MANY CALORIES IN VEGETABLE THAI RED CURRY? – KENNEDYS ...
From kennedyscurry.com
TJS5 - THAI GREEN CURRY WITH CHICKPEAS AND VEGETABLES ...
From shelikesfood.com
THAI MIXED VEGETABLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search