Recipe: Yummy Vegan thai red curry

Vegan thai red curry. Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices. Vegetarian, vegan and gluten free recipe!

There are some key ingredients for this curry: Red Curry Paste - I use Thai Kitchen's Red Curry Paste (aff. link). A lot of red curry pastes contain fish sauce, and this one is vegan for sure, so I would recommend it! Heat oil in a large stock pot. You can have Vegan thai red curry using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan thai red curry

1. It's 3 tablespoons of oil.
2. Prepare 2 of medium onion, halved and thinly sliced.
3. Prepare 1 of medium bell pepper, seeds and membranes removed, thinly sliced.
4. Prepare 1 of medium potato, diced.
5. You need 1 cup of vegetable broth.
6. It's 1 cup of coconut milk.
7. It's 1 of medium diced fire-roasted tomatoes.
8. Prepare 3 tablespoons of red curry paste (recipe mentioned below).
9. Prepare 4-5 cloves of garlic, minced.
10. It's 1 tablespoon of minced ginger.
11. You need 1 of small head of cauliflower, cut into florets.
12. It's 1 cup of carrot, cut into slices.
13. Prepare 1 cup of cabbage, finely chopped.
14. You need 1 cup of corn (optional).
15. It's 1 of large lime, juiced.
16. You need as required of Thai basil leaves, for garnish.
17. Prepare 3 cups of cooked rice.
18. Prepare 1 tsp of each cumin and coriander seeds.
19. It's 5 of dry red spur chiles.
20. You need 2 teaspoons of white pepper corns.
21. Prepare 1 tablespoon of fresh coriander roots.
22. You need 1 tablespoon of sliced lemongrass.
23. It's as per taste of Salt.

Cook onions until fragrant, then add garlic and ginger. Tips for making this Vegan Thai Red Curry: After sautéing the onions and carrots, push the vegetables to the perimeter of the skillet. This will give you some room to melt the second portion of coconut oil and to start cooking the curry paste, ginger and garlic directly in the oil before combining them with the onions and carrots. This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots.

Vegan thai red curry instructions

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..

If you're using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. I love this Thai Kitchen brand of red curry paste. Look for it or another like it in the Asian section of most grocery stores. Some are not vegetarian, so make sure to check the ingredients. You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.