Vegan thai red curry

Name: Vegan thai red curry
Total time: 2700 s
Yield: 3 persons
Cuisine: American
Ingredients: 3 tablespoons oil; 2 medium onion, halved and thinly sliced; 1 medium bell pepper, seeds and membranes removed, thinly sliced; 1 medium potato, diced; 1 cup vegetable broth; 1 cup coconut milk; 1 medium diced fire-roasted tomatoes; 3 tablespoons red curry paste (recipe mentioned below); 4-5 cloves garlic, minced; 1 tablespoon minced ginger; 1 small head of cauliflower, cut into florets; 1 cup carrot, cut into slices; 1 cup cabbage, finely chopped; 1 cup corn (optional); 1 large lime, juiced; as required Thai basil leaves, for garnish; 3 cups cooked rice; 1 tsp each cumin and coriander seeds; 5 dry red spur chiles; 2 teaspoons white pepper corns; 1 tablespoon fresh coriander roots; 1 tablespoon sliced lemongrass; as per taste Salt

Ankita Chakraborty @cook_17429814

India

Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables.

Ankita Chakraborty @cook_17429814

India

Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables.

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Ingredients

45 minutes

3 persons

3 tablespoonsoil
2medium onion, halved and thinly sliced
1medium bell pepper, seeds and membranes removed, thinly sliced
1medium potato, diced
1 cupvegetable broth
1 cupcoconut milk
1medium diced fire-roasted tomatoes
3 tablespoonsred curry paste (recipe mentioned below)
4-5 clovesgarlic, minced
1 tablespoonminced ginger
1small head of cauliflower, cut into florets
1 cupcarrot, cut into slices
1 cupcabbage, finely chopped
1 cupcorn (optional)
1large lime, juiced
as requiredThai basil leaves, for garnish
3 cupscooked rice
1 tspeach cumin and coriander seeds
5dry red spur chiles
2 teaspoonswhite pepper corns
1 tablespoonfresh coriander roots
1 tablespoonsliced lemongrass
as per tasteSalt

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Steps

45 minutes

1

For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
2

Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
3

Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
4

Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
5

Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
6

Add the carrots and corns. Cook another 5 minutes.
7

Add 1 tbsp lime juice.
8

Garnish with fresh Thai basil leaves
9

Serve with cooked rice.

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Ankita Chakraborty @cook_17429814

on July 21, 2019 05:54

India

A mother daughter duo experimenting together with some vegetarian dishes. Sometimes they are hit, sometimes flop, but we never stop (ah... sounds like rhyme😛). Eat good stay good😊Follow us on Instagram @foodie_crush14Visit our website : barnaliscookhouse.com