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!
For the vegetables:
- 1 tablespoon oil, I use grapeseed oil (could use refined coconut oil or your favourite cooking oil)
- 1/2 lb (227 grams) white or brown mushrooms, quartered
- 1 red bell pepper, sliced in strips and cut into 2–3 inch lengths
- 1 orange or yellow bell pepper, sliced in strips and cut into 2–3 inch lengths
- 1 and 1/2 cups fresh snap peas (see notes for more options)*
For the sauce:
- 1 can full fat coconut milk (not lite coconut milk)
- 1/ 4 cup water
- 4 tablespoons thai red curry paste*
- 1/2 can rotel diced tomatoes and green chilies (mild)
- 1 and 1/2 tablespoons tamari, could substitute soy sauce (haven’t tried coconut aminos?)
- 1 tablespoon brown sugar, packed
- 1 teaspoon garam masala
- 4 seaweed snack sheets
- 1/4 cup chopped cilantro, loosely packed
- 1/2 to 1 tablespoon oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 and 1/2 tablespoons fresh ginger, grated
- 2 teaspoons fresh lime juice
- 3–5 cups cooked rice (I like basmati rice)
- fresh chopped cilantro and basil
- lime wedges
- 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!
- Prep all your veggies and gather all the ingredients you will need and set aside.
- 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)
- For the veggies: 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.
- For the sauce: In the same pan over medium heat add oil and onions and saute for 5 minutes until onions are softening and browning a little. Stir in the garlic and ginger until fragrant, about 30 seconds or so. Now add in the sauce mix and simmer uncovered for 2-3 minutes. (it’s not a thick sauce) Remove from heat, stir in the lime juice. Taste for seasonings add salt and pepper to taste if needed or more tamari, sugar, etc..
- Return the vegetables to the pan and stir to combine. Reheat slightly if necessary. For step by step photos see above post🔼
- Serve in a bowl or plate along side rice with a sprinkling of fresh chopped cilantro and basil (highly recommended!) and lime wedges. Naan is a great side too! Enjoy your Thai curry!!
- My favourite curry paste is J-lek brand. It has a good balance of lemon grsss, keiffer lime leaf, red chilies and spices.I buy it locally at my grocery store. I much prefer it over Thai kitchen red curry paste and it’s affordable!
- The veggies in this red curry are very versitile, you can basically add whatever you fancy! I usually use mushrooms, bell peppers and then it a free throw! – you could add carrots, cauliflower, broccoli, baby corn, bamboo shoots or snap peas (which I used) Sweet potatoes are a great addition too! – the list goes on… so many options!. Just keep the vegetables between 4-5 cups! And the harder to cook vegetables might need to steam or roast first before adding to the red curry broth- like carrots and sweet potatoes
- The red curry sauce is perfect for veggies, tofu, noodles or pour it on anything it’s so good!!
- The curry will keep covered in the fridge for 3-4 days and I don’t recommend freezing it. The sauce on its own freezes well!
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