Veggie Thai Red Curry
Take your taste buds on a trip to Thailand with this colourful and fragrant Veggie Thai Red Curry. This recipe is a celebration of fragrant herbs, creamy coconut milk, and the ideal combination of sweet, savoury, and spicy flavours, all bursting with exotic flavours and healthful ingredients.
This vegetarian curry is made with a variety of vibrant veggies, including snap peas, carrots, broccoli, and bell peppers, and it looks as good as it tastes. The delicate veggies are covered in a velvety coconut curry sauce that gives them layers of richness and complexity.
This dish is a fun way to experience the robust flavours of Southeast Asia in the comfort of your own kitchen, whether you’re an experienced fan of Thai food or a newbie to curries. This Veggie Thai Red Curry is ideal for a relaxing evening at home or a get-together with friends. It will take your taste senses to far-off places and leave you wanting more of its deliciousness.”
Ingredients:
- One tablespoon of oil
- one cup of finely chopped onion
- 1 teaspoon freshly grated ginger
- Two minced or pressed garlic cloves
- three to five cups of vegetables
- Thai red curry paste, two tablespoons
- One 14-ounce can standard coconut milk Before
- adding 1/2 cup of water, make sure you give the can of coconut milk a good shake.
- One and a half teaspoons of brown, raw, or coconut sugar
- 1 tablespoon soy sauce or tamari
- Two tablespoons of rice vinegar or lime juice
- One-fourth teaspoon salt
Directions:
- With so many veggies, I use a wok, but any big skillet with deep sides would do. Heat the oil in it over medium heat.
- Add the onion and simmer for three to five minutes, stirring frequently, or until the onion is tender and starting to become translucent.
- Stir constantly for about 30 seconds after adding the garlic and ginger.
- After adding the veggies, simmer for 5 to 10 minutes, stirring now and again.
- Add the curry paste and simmer for two to three minutes, stirring often.
- Stir together the sugar, water, and coconut milk after adding them.
- Over medium-low heat, bring to a slow simmer and cook, stirring periodically, for an additional 15 to 20 minutes, or until the veggies are cooked to your preference.
- Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.