30 Minutes Vegan Thai Red Curry

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Thai Red Curry

Anyone up for the gorgeous V-E-G-A-N Thai Red Curry ??

Thai Red Curry has a very special place in my life. It is a cuisine that does not comes naturally. But a cuisine that is adapted. More than a decade ago, when we first visited Switzerland, as we were returning from Jungfraujoch, we were famished. We wanted to hog on something asap and  we landed up into a Thai restaurant in Interlaken.
We were missing home and actually wanted to dine something comforting.. Not knowing what to expect, we ordered Thai Red Curry and Thai Green Curry with Steaming Jasmine Rice.

Thai Red Curry

Let me tell you, it was lip smacking and the flavors stayed with us for a very long time. Thai Curry has got a distant resemblance to SouthIndian Palakkad Cuisine where there is use of Coconut mixture in a lot of curries.   May be that is why we love Thai Cuisine all the more!!
Ask my better half what would he like { something special } and he would say Thai Red Curry! Yes even today, we love Thai Cuisine and thoroughly enjoy the authentic flavors of coconut dispersing through red curry ..

Thai Red Curry

Thai Red Curry
Just forget ordering your takeaway and make this flavor bursting Thai Red Curry at home effortlessly.

Over the last few years, I have learnt with trial and error and put together my perfect 30 Minutes Vegan Thai Red Curry.  Walk into your normal grocery store and you will find all the needed ingredients easily.  Yes, there is no substitute to Coconut milk in this recipe. So please do not try to alter the recipe without using it .. Essence of this curry is Thai Red Curry Paste – either store bought or make one yourself.. & Coconut milk .

Choice of vegetables is completely up to you.. I have put together vegetables that were stocked in my refrigerator and they were a perfect marriage.

If you are looking for another choice of 30 Minutes Curry – Try Paneer Peshawari

THAI RED CURRY

Serves 2-3  | Time taken: 30 Min

Thai Red Curry

Ingredients
1 tbsp coconut oil
1 small onion finely chopped
1 tbsp finely grated fresh ginger
1 tbsp of freshly grated garlic
1 Green Bell Pepper
6 Baby Corn
6 Mangeouts
1 medium sized carrots, peeled and sliced into circles
2 tbsp Thai Red Curry Paste
1 can  coconut milk
½ -3/4 cup water as needed
3/4- 1tsp Sugar
2 tsp Soya Sauce
2 tsp rice vinegar
Garnishes: handful of chopped fresh basil and coriander leaves. Some Chilli Flakes/ Siracha Sauce if you like it spicy.

Directions

Heat Oil, add finely chopped onions along with a pinch of salt. Once onions have softened and translucent, add Ginger- Garlic. Saute for another 2 minutes until raw smell has eliminated. Make sure to stir continuously to avoid burning.
Add Pepper, Carrots along with 1/4 cup of water. Cook until carrots are tender.
Add Red Curry Paste, coconut milk and stir well until well combined.
Cook in low flame until the mixture has thickened a bit and the vegetables have cooked a little more – about 5 minutes.
Add baby corn and mangeouts, soya sauce, rice vinegar, sugar and 1/4 cup of water. Cook further for 3-4 minutes until they are a bit soft.

Add more sauces if you like it hotter or need it a bit tangy. Adjust Salt to your liking. Garnish with Basil Leaves and Coriander leaves.

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (2)

  • Beautiful! I adore Thai curry myself. Though, I always, always finish it with lots of fresh lime juice 🙂

    Reply
  • Lovely post Sandhya 🙂 the pictures looks extremely delicious ! i am bookmarking this one 🙂

    Reply

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