VEGETABLE RED THAI CURRY

Do you get cravings for certain foods?  Mine is always a good Thai dish and this one is so easy to put together.  With the cool weather coming it’s the perfect comfort food.  The secret to this recipe is to use full fat coconut milk.  It can make the dish rich but all those vegetables balance it out.  You can pick any of your favourite vegetables.  I listed what I use to make mine.  Have fun with this one and eat up!!

 

In deep large pan on medium heat, pour avocado oil and sauté onion for a minute. Add garlic and sauté for another minute.  Add red curry paste and stir to coat onions.

Add coconut milk and stir until Thai paste is well blended with milk.  Turn down heat to low and add ginger and sugar.  Let simmer for one minute.

Add vegetables and stir well coating all vegetables with coconut milk mixture.   Squeeze lime juice and stir again.  Simmer until vegetables are slightly tender, turn off heat and let sit for 10 minutes before serving.  I actually throw in the ½ lime and let it cook with Thai dish after I squeeze it.  Serve with white rice on the side. 

If you want to make this dish with organic tofu I suggest to cook the tofu in thick strips in a separate pan.  Heat 2 tablespoons sesame seed oil in pan and add tofu strips.  Add 3 tablespoons of soy sauce substitute (coconut amino) and pan fry until golden on all sides.  Add the fried tofu strips to vegetable curry dish that has been sitting for 10 minutes.

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VEGETABLE RED THAI CURRY

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: main/side
  • Method: stove top
  • Cuisine: Thai

Description

With the cool weather coming this Thai dish is the perfect comfort food.  The secret to this recipe is to use full fat coconut milk.  It can make the dish rich but all those vegetables balance it out.  You can pick any of your favourite vegetables.  I listed what I use to make mine and of course all ingredients are gluten free and vegan.   Have fun with this one and eat up!!


Ingredients

Scale

2 tablespoons of sesame seed oil

1 medium yellow onion sliced

1 large garlic clove crushed

1 teaspoon finely chopped fresh ginger

3 tablespoons Red Thai Curry Paste

1  can of  full fat coconut milk

1 teaspoon coconut sugar

1/2 juice of a lime

2 small Bok Choy

1 large sliced carrot

1 cup broccoli florets

1 large chopped celery stalk

I can sliced Bamboo Shoots, drained

Chopped green onion and sesame seeds for garnish.


Instructions

Warm a large skillet with deep sides over medium heat.  Once it’s hot, add oil.   Add onion, sauté for a minute.  Add garlic and ginger. Cook until fragrant, about 20 seconds, while stirring continuously.   Add red curry paste and stir to coat ingredients.   Add coconut milk and stir until Thai paste is well blended with milk.  Turn down heat to low and add sugar.  Let simmer for one minute. Add vegetables and stir well coating all vegetables with coconut milk mixture.   Squeeze ½ of lime and stir again.  I actually throw in the ½ lime and let it cook with Thai dish after I squeeze it.  Simmer  until vegetables are slightly tender, turn off heat and let sit for 10 minutes before serving.

Serve with the Perfect Rice


Notes

If you want to make this dish with organic tofu I suggest to cook the tofu in thick strips in a separate pan.  Heat 2 tablespoons sesame seed oil in pan and add tofu strips.  Add 3 tablespoons of soy sauce substitute (coconut amino) and pan fry until golden on all sides.  Add the fried tofu strips to vegetable curry dish that has been sitting for 10 minutes.

Keywords: vegan, gluten free, Thai, Red Thai, curry, vegetarian,