Veg Red Thai Curry

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Description: This Red Thai curry made such a delicious meal last night. It’s flavourful, warm, spicy, comforting and full of vegetables so it doesn’t feel too indulgent even though it is a bit rich due to coconut milk. I have used carrots, mushrooms, baby corn and snap peas but feel free to change the vegetables as per your choice. The most important ingredient is the Thai red curry paste which can be prepared at home but it is a cumbersome process as there are a lot of ingredients involved. It will surely taste better than store bought paste however due to time constraints, I have used “Thai taste” red curry paste, which is readily available at most supermarkets. This curry makes for an easy dinner idea as it can be put together in half an hour, just what you need for working day dinner ideas. Enjoy the delicious curry with Jasmine rice or Pad Thai!


Ingredients

  • 1 tbsp olive oil
  • 2 small white onions, chopped
  • 1.5 tbsp ginger garlic paste
  • 3 small carrots, peeled and sliced diagonally
  • 8-9 baby corns
  • 1/2 cup snap peas
  • 1 cup mushrooms, sliced in half
  • 3-4 tbsp Thai red curry paste (Depends on the brand and may contain fish sauce/shrimp paste so look carefully if you are vegetarian/vegan)
  • 300ml regular coconut milk (Use full fat for rich and creamy curry)
  • 1 tbsp cornflour (optional – can mix with coconut milk so it doesn’t split)
  • 1 cup water
  • 3 tsp coconut sugar/brown sugar
  • 1-2 tsp salt, as per taste
  • 2 tsp soy sauce
  • 3 tsp rice vinegar
  • 1-2 tsp fresh lime juice
  • Optional - fresh red chillies - diced, handful basil or cilantro leaves, red pepper flakes, coarsely ground peanuts for garnishing.

Instructions

  • In a large skillet, heat the oil and sauté the onions until softened and translucent. Add the ginger garlic paste and cook for around 30 seconds, while stirring continuously.
  • Add the carrots, beans, corn, mushrooms and cook until the veggies are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook for 5 more minutes, stirring continuously.
  • Add the coconut milk, water, sugar, salt - mix and bring to simmer over medium heat. Maintain a gentle simmer and cook until the oil splits from the curry and all the veggies are softened to your liking.
  • Season with soya sauce, rice vinegar and fresh lime juice. Garnish with peanuts, fresh basil leaves and red chillies and enjoy the mouth-watering Thai curry.
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