The Thai red curry with vegetables is an excellent dish from Thai cuisine. The curry is spicy and fragrant and has balanced flavors. The vegetables are cooked in coconut milk and water. Then, spices and aromatic herbs are added to it. This gives the curry a bright color and spicy taste.
If you love Thai cuisine as much as I do, then you know that the Thai red curry is delicious and full of flavor. If you make it at home with your own additions and subtractions, then it is much healthier and suits your tastes better. The combination of this red curry with rice is just divine!
To make Thai red curry with vegetables, take a deep pot. Add oil and then cook onions in it. Then, add vegetables and cook until tender. Add coconut milk, water, kale, and sugar and cook on low heat. Season with tamari and fresh lime juice. Garnish with cilantro, basil, pepper flakes, and sriracha. Serve with rice.
This was a snippet of the whole recipe. You’ll find the complete recipe scrolling down. There are other main course recipes on our blog as well that you should also check.
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Ingredients For Thai Red Curry With Vegetables
- 1 tablespoon Coconut Oil
- 1 cup White Onion (chopped)
- Salt (as per taste)
- 1 tablespoon Ginger (finely grated)
- 2 cloves Garlic (pressed)
- 1 Red Bell Pepper (sliced)
- 1 Yellow Bell Pepper (sliced)
- 3 Carrots (peeled and sliced)
- 2 tablespoons Thai Red Curry Paste
- 1 can Regular Coconut Milk
- 1 1/2 cup Water
- 1 1/2 cups Kale (thinly sliced)
- 1 tablespoon Tamari
- 2 teaspoons Fresh Lime Juice
- Garnish: Basil, Cilantro (chopped); Red Pepper Flakes, Sriracha
How Much Time Will It Take To Make Thai Red Curry With Vegetables?
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|10 Minutes||30 Minutes||40 Minutes|
Steps To Make Thai Red Curry With Vegetables
- In a deep pan, add oil over medium heat. Add the onions with a bit of salt and cook. Keep stirring until the onions have become soft. Then, add ginger and garlic and cook for about 30 seconds.
- Now, add bell peppers and carrots to the pan. Cook for about 3-5 minutes, stirring occasionally. Add the curry paste and cook for 2 more minutes.
- Add coconut milk, water, kale and sugar to the pan and stir to combine all the elements. Bring this to a gentle simmer and let it cook for about 5-10 minutes.
- Remove the pot from heat and then add tamari and fresh lime juice. Also, add salt as per taste. Garnish with cilantro, basil, pepper flakes and sriracha. Serve the curry with rice.
Nutritional Breakdown Of Thai Red Curry With Vegetables