Recipe: Perfect 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. You can have vegan thai red curry using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Vegan thai red curry:

  1. Get 3 tablespoons of oil.
  2. Prepare 2 of medium onion, halved and thinly sliced.
  3. Take 1 of medium bell pepper, seeds and membranes removed, thinly sliced.
  4. Prepare 1 of medium potato, diced.
  5. You need 1 cup of vegetable broth.
  6. Get 1 cup of coconut milk.
  7. Prepare 1 of medium diced fire-roasted tomatoes.
  8. You need 3 tablespoons of red curry paste (recipe mentioned below).
  9. Take 4-5 cloves of garlic, minced.
  10. Provide 1 tablespoon of minced ginger.
  11. Get 1 of small head of cauliflower, cut into florets.
  12. Provide 1 cup of carrot, cut into slices.
  13. Prepare 1 cup of cabbage, finely chopped.
  14. You need 1 cup of corn (optional).
  15. You need 1 of large lime, juiced.
  16. Prepare as required of Thai basil leaves, for garnish.
  17. Provide 3 cups of cooked rice.
  18. Prepare 1 tsp of each cumin and coriander seeds.
  19. Prepare 5 of dry red spur chiles.
  20. Prepare 2 teaspoons of white pepper corns.
  21. Use 1 tablespoon of fresh coriander roots.
  22. You need 1 tablespoon of sliced lemongrass.
  23. Provide as per taste of Salt.

Instructions 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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