Best 2 Thai Red Curry Mixed Vegetables Recipes
Indulge in the vibrant flavors of Thai cuisine with our enticing Thai Red Curry Mixed Vegetables recipe. This delectable dish tantalizes the taste buds with a harmonious blend of spicy, tangy, and sweet notes. The vibrant red curry paste forms the heart of this dish, skillfully crafted with aromatic spices such as lemongrass, galangal, and red chili peppers. We take you on a culinary journey with two irresistible variations – a classic version featuring an array of colorful vegetables and a delightful vegan interpretation that swaps tofu for chicken. Both variations promise an explosion of flavors and textures that will leave you craving for more.
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THAI RED CURRY MIXED VEGETABLES
Make and share this Thai Red Curry Mixed Vegetables recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut milk, salt, sugar and tamari. Set aside.
- Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
THAI RED CURRY MIXED VEGETABLES
A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.
Provided by Mikekey *
Categories Other Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
- 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
Tips:
- For a spicier curry, use more red curry paste or add a chopped chili pepper. - If you don't have bamboo shoots, you can substitute water chestnuts or carrots. - To make the curry ahead of time, cook the vegetables and curry paste together according to the recipe. Then, let the curry cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the curry over medium heat until warmed through. - Serve the curry with jasmine rice, noodles, or your favorite grain.Conclusion:
This vegan Thai red curry with mixed vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a creamy coconut milk base and is packed with flavor from the red curry paste, ginger, and lemongrass. The vegetables are cooked until tender and the curry is served over rice. This dish is sure to please everyone at your table.
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