Thai Red Curry - Vegetarian
Prep time
Cook time
Total time
Author: www.myfoodtemple.com
Serves: 3
Ingredients
- Carrot x 1 (peeled and cut into bite size pieces)
- Broccoli 500 grams (cut big florets in half)
- Pumpkin 300 grams (cut into medium cubes -bite size)
- Red Capsicum ½ a medium (cut into bite size thick strips)
- Coconut Milk 270ml (use Ayam Premium or other quality one - not diluted)
- Coconut Cream 130 ml (Ayam Premium brand or your favourite - pure, not diluted)
- Thai Red Curry Paste (1/3rd cup - Ayam is delicious, but use your favorite)
- Chilli Powder ¼ heaped teaspoon
- Kaffir Lime Leaves x 6 (fresh or dried if you don't have fresh ones)
- Peanut Oil x 3 teaspoons
- Coriander stalks (fresh) x 2 full teaspoons - can substitute for dried coriander leaves
- Himalayan Pink Salt to taste
- Fresh Coriander Leaves to garnish (be generous)
Instructions
- Steam all vegetables until tender and ready to eat, but still slightly firm (strain & cool)
- Stir fry red curry paste with chilli powder & peanut oil in a frying pan on stove top - medium for about 4 minutes
- Add coconut milk, coconut cream, coriander stalks(or dried coriander) and kaffir lime leaves
- Stir and simmer for about 4 minutes (don't boil)
- Add all vegetables to the curry mixture
- Stir gently until all vegetables are fully coated and heated for about 5 minutes
- Add Himalayan Pink Salt to taste
- Serve in a bowl topped with a very general scattering of fresh coriander leaves.
- (Optional - also serve with ¼ cup cooked jasmine rice topped with fresh coriander for each person)
Notes
For a more substantial meal, serve with Jasmine rice on the side and also top rice with loads of fresh coriander leaves. Use 100% coconut milk/cream (undiluted) wherever possible. Use a high quality curry paste that you personally love. I use Ayam brand red curry paste because it is delicious - everyone I cook this for wants to know which curry paste I use.
Recipe by My Food Temple at https://www.myfoodtemple.com/thai-red-curry-vegetarian/