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Before you jump to Vegan thai red curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. You can cook vegan thai red curry using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Vegan thai red curry:
- Get 3 tablespoons oil
- Provide 2 medium onion, halved and thinly sliced
- Take 1 medium bell pepper, seeds and membranes removed, thinly sliced
- Use 1 medium potato, diced
- Get 1 cup vegetable broth
- You need 1 cup coconut milk
- Provide 1 medium diced fire-roasted tomatoes
- Take 3 tablespoons red curry paste (recipe mentioned below)
- You need 4-5 cloves garlic, minced
- You need 1 tablespoon minced ginger
- Provide 1 small head of cauliflower, cut into florets
- Get 1 cup carrot, cut into slices
- Provide 1 cup cabbage, finely chopped
- Prepare 1 cup corn (optional)
- Use 1 large lime, juiced
- Provide as required Thai basil leaves, for garnish
- Provide 3 cups cooked rice
- Prepare 1 tsp each cumin and coriander seeds
- Get 5 dry red spur chiles
- Provide 2 teaspoons white pepper corns
- Take 1 tablespoon fresh coriander roots
- Use 1 tablespoon sliced lemongrass
- Take as per taste Salt
Steps to make Vegan thai red curry:
- 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.
- 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.
- Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots and corns. Cook another 5 minutes.
- Add 1 tbsp lime juice.
- Garnish with fresh Thai basil leaves
- Serve with cooked rice.
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