Delicious Thai Red Curry and Vegetables

Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you how to make Thai red curry and vegetables.

This Thai red curry form is so easy to make at home! It’s more important toothy than takeout and healthier, too. This form is submissive, vegan, and gluten-free!

Thai red curry and vegetables

You know regale is good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly. This Thai red curry made an absurd mess last night and maybe an indeed better breakfast this morning. It’s warm, cheering, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it. Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.

Thai red curry and vegetables Tips

• The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger, and garlic.
• Choose full-fat coconut milk for its richness (you won’t regret it!).
• Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
• Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
• Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.

Please let me know how this recipe turns out for you in the commentary. I love to hear from you.
Still, be sure to check out my recipe for further! If you enjoy this hearty regale recipe.

Thai Red Curry and Vegetables

Recipe by K.B MarksCourse: SoupsCuisine: ThaiDifficulty: Stovetop

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

330

kcal

Total time

40

minutes

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan, and gluten-free for all to enjoy. The recipe yields 4 servings.

Ingredients

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

• 1 tablespoon coconut oil or olive oil

• 1 small white onion, chopped (about 1 cup)

• Pinch of salt, more to taste

• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

• 2 cloves garlic, pressed or minced

• 1 red bell pepper, sliced into thin 2-inch-long strips

• 1 yellow, orange, or green bell pepper, sliced into thin 2-inch-long strips

• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

• 2 tablespoons Thai red curry paste

• 1 can (14 ounces) of regular coconut milk

• ½ cup water

• 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

• 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

• 1 tablespoon tamari or soy sauce

• 2 teaspoons rice vinegar or fresh lime juice

• Garnishes/sides: a handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Directions

• To cook the rice, bring a large pot of water to boil. Add the irrigated rice and continue boiling for 30 twinkles, reducing heat as necessary to help overflow. Remove from heat, drain the rice, and return the rice to the pot. Cover and let the rice rest for 10 twinkles or longer, until you’re ready to serve. Just before serving, season the rice to taste with a swab and fluff it with a chopstick. 
• To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil painting. Add the onion and a sprinkle of swab and chef, stirring frequently, until the onion has softened and is turning translucent, about 5 twinkles. Add the gusto and garlic and cook until ambrosial, about 30 seconds, while stirring continuously. 
• Add the bell peppers and carrots. Cook until the bell peppers are chopstick-tender, 3 to 5 further twinkles, stirring sometimes. Also add the curry paste and chef, stirring frequently, for 2 twinkles. 
• Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the admixture to a poach over medium heat. Reduce heat as necessary to maintain a gentle poach and cook until the peppers, carrots, and kale have softened to your relish, about 5 to 10 twinkles, stirring sometimes.   
• Remove the pot from the heat and season with tamari and rice ginger. Add a swab (I added ¼ tablespoon for optimal flavor), to taste. However, add ½ tablespoon more tamari, or for further acidity, If the curry needs a little further punch. Divide rice and curry into coliseums and trim with diced cilantro and a sprinkle of red pepper flakes, if you’d like. However, serve with sriracha or chili garlic sauce on the side, If you love racy curries. 

Notes

• Red Thai curry paste Look for it in the Asian section of the grocery store. I like the Thai Kitchen brand, which is submissive. Not all brands are( they can contain fish sauce and/ or shrimp paste).  Coconut milk For rich and delicate curry, you need to use regular (not light/ reduced fat) coconut milk that contains guargo. My fave is Native Timber Classic. The kinds without guar goo( which are getting more extensively available) aren’t nearly as delicate, indeed though their fat content is the same. 
• Make it gluten-free Be sure to use gluten-free tamari rather than regular soy sauce.  If you want to add tofu I’d suggest incinerating it first and adding it with the coconut milk in step 4.
• Still, it’ll soak up too much of the liquid, and incinerating it greatly improves the texture, If you add raw tofu.
• If you love this recipe Be sure to check out my other Thai-inspired fashions then! Don’t miss the Thai pineapple fried rice.