Discover all the very best Vegan thai red curry recipes on the net within the one stop site that's cooking guide. Whether or not you're on the lookout for a powerful appetizer, an elaborate meal, or a quick and easy Vegan thai red curry , you will see that the recipes and recommendation you want. We provide you only the best Vegan thai red curry recipe here. We also have wide variety of recipes to try.


Vegan thai red curry
Vegan thai red curry

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We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. To make vegan thai red curry you only need 23 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Vegan thai red curry:
  1. You need 3 tablespoons oil
  2. Get 2 medium onion, halved and thinly sliced
  3. You need 1 medium bell pepper, seeds and membranes removed, thinly sliced
  4. Take 1 medium potato, diced
  5. Get 1 cup vegetable broth
  6. Take 1 cup coconut milk
  7. Use 1 medium diced fire-roasted tomatoes
  8. Provide 3 tablespoons red curry paste (recipe mentioned below)
  9. Provide 4-5 cloves garlic, minced
  10. Get 1 tablespoon minced ginger
  11. Use 1 small head of cauliflower, cut into florets
  12. Get 1 cup carrot, cut into slices
  13. Provide 1 cup cabbage, finely chopped
  14. Use 1 cup corn (optional)
  15. You need 1 large lime, juiced
  16. Provide as required Thai basil leaves, for garnish
  17. Use 3 cups cooked rice
  18. Provide 1 tsp each cumin and coriander seeds
  19. Use 5 dry red spur chiles
  20. Take 2 teaspoons white pepper corns
  21. Provide 1 tablespoon fresh coriander roots
  22. Prepare 1 tablespoon sliced lemongrass
  23. Use as per taste Salt
Steps to make Vegan thai red curry:
  1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
  2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
  3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
  4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
  5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
  6. Add the carrots and corns. Cook another 5 minutes.
  7. Add 1 tbsp lime juice.
  8. Garnish with fresh Thai basil leaves
  9. Serve with cooked rice.

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