January 04, 2016

Vegetable Thai red Curry


"Thai red curry is very popular Thai dish that can be made in 30 minutes!  Veggie Thai red curry is an exotic dish made with veggies of your choice simmered in an aromatic coconut milk. It’s easy, healthy, and a perfect light meal made in no time. Feel free to substitute veggie of your choice. Whatever you add vegetable Thai red curry still going to be your knockout dish. Enjoy! "



Cuisine: Thai | Recipe Category: Curry
Prep Time: 10 Minutes    | Cook time: 30 Minutes | serving: 4


Ingredients:
1.
Shallots, halved lengthwise, then thinly sliced
3 OR 1 medium onion
2.
Garlic cloves, minced
3 -4 pc
3.
Fresh ginger, grated,
1 Tbsp.
4.
Red bell pepper, deseeded and chopped into chunks
1 pc, small
5.
Carrot, sliced
1 big
6.
Broccoli, cut into bite-size florets, parboiled
1 head
7.
Zucchini, chopped into chunks
1 small
8.
Yellow squash, chopped into chunks
1 small
9.
Snow Peas
¾ to 1 cup
10.
Baby corn, halved diagonally
¾ to 1 cup
11.
Coconut milk
1 can /14 oz./400 ml
12.
Brown sugar
1 tbsp. (Adjust to taste)
13.
Lemon zest/lime leaves/lemon juice
2 tsp/2 whole
14.
Basil leaves
½ cup
15.
Thai red curry paste
2-3 Tbsp.
16.
Coconut oil/sesame oil/vegetable oil
2 Tbsp.
17.
Salt
To taste


Step By Step Instruction: [Hide Images]

  1. Rinse and all the veggies into appropriate size and shape.
  2. Heat oil in a large pan and add shallots/onions, crushed garlic and ginger; sauté for 1 minute.
  3. Next add red bell pepper; saute for more 1 minute.
  4. Add red Thai curry mix well to coat and sauté until fragrant, about 1-2 minute.
  5. Add carrot and broccoli florets; stir-fry for 2 minutes.
  6. Stir in ½ cup of water, to avoid the paste from scorching to the bottom.
  7. Add in remaining veggies; zucchini, squash, snow peas, baby corn and mix well.
  8. Add coconut milk and bring to the boil. Season with the sugar, salt, lime zest or lime leaves. 
  9. Reduce the heat and simmer gently, stirring occasionally, for about 15-20 minutes until the vegetables have cooked to desired tenderness and the sauce should have reduced and thickened by this stage.
  10. Add and basil leaves and simmers for a minute. 
  11. Serve hot in bowls with Jasmine rice or plain rice or rice noodles.
Quick Tips:
  1. For vegetable Thai red curry you can use veggies of your choice and availability. Few options are Thai eggplant, bamboo shoots, cauliflower, asparagus, mushrooms, Tofu etc.
  2. I have mentioned Thai basil leave and lime leaves, if you find them, use them or for option use normal basil leave and lime zest.
  3. Red Thai curry paste: Look in the Asian section of the grocery store.










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