Thai Red Curry
Today for lunch we were craving Thai curry so decided to play with the recipe and added a lot more veggies including spinach .This curry is packed with veggies and is very filling and you dont feel guilty eating a second serving because of the lite coconut milk .I did use the store bought red curry sauce to make life a little easier and made the dish with lite coconut milk to make it less in calories .It was an absolute hit and if I may say so myself better that the resturant one. This can be enjoyed with rice or noodles .Now this will be a staple curry in our house!!
1 tablespoon coconut oil or olive oil
1 small white onion, chopped (about 1 cup)
Pinch of salt, more to taste
•1 tablespoon finely grated fresh ginger
2 cloves garlic minced
1 red bell pepper, sliced into thin 2-inch long strips
1 cup broccoli florets
2 carrots peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
6-8 baby corn
1/2 cup snap peas
1 /2 block extra firm tofu ( optional )
2 tablespoons vegan Thai curry paste
2 1/2 can (14 ounces) lite coconut milk or 2 can full fat
1/2 cup water ( only use if you are using full fat cocnut milk )
1 cup spinach preferably frozen ( 3 cups if fresh )
1 tea spoon red chilly powder
1 tablespoon vegan soy sauce ( Yondu Vegetable Umami Plant-based Seasoning Sauce )
2 teaspoons fresh lime juice
Garnishes : chopped fresh basil or cilantro, optional red pepper flakes
1. To make the curry, warm a large wok over medium heat.
2. 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.
3. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
4. Add the bell peppers , carrots broccoli Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
5. Then add the curry paste and cook, stirring often, for 2 minutes.
6. Add the coconut milk, water, spinach and stir to combine. Bring the mixture to a simmer over medium heat. Cook for 5 to 7 min .
7. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about stirring occasionally.
8. Remove the pot from the heat and season with 1 tea spoon tamari sauce or thai seasoning sauce ( yondu brand ) .
9. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari or 1/2 tea spoon vinegar for more acidity and 1 tea spoon red chilly powder for extra spice .
10. Serve curry with rice into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes if you like it spicy . Enjoy !!
- Payal Chatterjee on Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I tried this recipe, but substituted cashews with peanuts, worked pretty well! It was yummy, will surely make it again…” Aug 12, 01:17
- Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…” Jan 19, 12:53
- Shruti on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…” Jan 3, 00:35
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