Best 2 Vegetarian Thai Red Curry Recipes
**Introduction:**
Indulge in the vibrant flavors of Thailand with our authentic Vegetarian Thai Red Curry recipe. This aromatic and delectable dish is a symphony of textures and tastes, featuring tender vegetables enveloped in a rich and creamy red curry sauce. Immerse yourself in the harmony of flavors as you relish the succulent bamboo shoots, crisp bell peppers, and hearty tofu, all perfectly complemented by the fragrant blend of spices and herbs. This recipe is a culinary journey that will transport your taste buds to the heart of Thailand.
**Additional Recipes Included:**
* **Vegan Thai Red Curry:** A plant-based twist on the classic recipe, this version uses coconut milk and tofu to create a creamy and flavorful sauce.
* **Thai Red Curry with Chicken:** For those who prefer a meat-based option, this recipe incorporates succulent chicken pieces into the aromatic red curry sauce.
* **Thai Red Curry with Shrimp:** Seafood lovers will delight in this variation, which features plump shrimp cooked in a flavorful red curry broth.
* **Thai Red Curry with Beef:** Experience the richness of beef in this recipe, where tender beef slices are simmered in a fragrant red curry sauce.
* **Thai Red Curry with Vegetables and Tofu:** A hearty and wholesome option for vegetarians, this recipe showcases a variety of vegetables and tofu in a flavorful red curry sauce.
VEGGIE THAI RED CURRY
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 24
Steps:
- Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 3.06 milligram of sodium
VEGETARIAN THAI RED CURRY
Spicy, creamy Thai red curry with vegetables and tofu.
Provided by Anibas
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
- Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
- Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
- Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
- Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor. If possible, try to use organic or locally-sourced ingredients.
- Don't Be Afraid to Adjust the Heat: This recipe can be made as mild or spicy as you like. If you want a milder curry, use less red curry paste. If you want a spicier curry, use more red curry paste and add some chili peppers.
- Use a Good Quality Coconut Milk: The coconut milk is a key ingredient in this curry, so make sure you use a good quality brand. I recommend using full-fat coconut milk for the best flavor and texture.
- Simmer the Curry: Simmering the curry for at least 15 minutes will help the flavors to meld and develop. Don't boil the curry, as this can make the coconut milk separate.
- Serve with Rice: Thai red curry is traditionally served with jasmine rice. However, you can also serve it with other types of rice, such as brown rice or quinoa.
Conclusion:
This vegetarian Thai red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and has a creamy and flavorful sauce. The best part is that it can be tailored to your own taste preferences. So, if you are looking for a new vegetarian curry recipe to try, I highly recommend this one.
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