Speedy veggie thai red curry
Speedy veggie thai red curry

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, speedy veggie thai red curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Speedy veggie thai red curry is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Speedy veggie thai red curry is something which I have loved my entire life. They are fine and they look fantastic.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. This is my go to dinner recipe when my husband craves for a veggie curry. So easy and yes, i add some other veggies or.

To begin with this particular recipe, we have to prepare a few components. You can cook speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Speedy veggie thai red curry:
  1. Prepare bunch spring onions
  2. Make ready 1 garlic clove
  3. Take dessert spoon coconut oil
  4. Prepare medium pack of closed cup mushrooms (approx. 14)
  5. Prepare Half pack mange tout
  6. Prepare Half a cauliflower
  7. Prepare Half a bag frozen Quorn pieces (150g)
  8. Take 200 ml tinned coconut milk
  9. Prepare 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Take Handful cashew nuts
  11. Prepare Salt

Thai Red Curry Recipe with step by step photos. The thai red curry paste is totally vegetarian without any addition of shrimp paste or fish sauce. This recipe is pure vegetarian as well as a vegan recipe and does not include the addition of shrimp sauce or fish sauce. Get My Secrets to Great Indian Food.

Steps to make Speedy veggie thai red curry:
  1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
  2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
  3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
  4. Add the coconut milk and stir well. Simmer for 10 minutes.
  5. Meanwhile, check your cauliflower. If its too crunchy then cook it for a further 2-3 minutes on medium. You don't want it too soft as it will disintegrate when added to the sauce. You're after al dente pieces that will keep their shape.
  6. Once your Quorn is cooked, add some salt to season.
  7. Finally, add the cauliflower and cashew nuts and coat with the sauce
  8. Serve with rice or naan.

Red Curry Paste - You can find Thai brand red curry paste in most grocery stores. I find that it is not as spicy and flavorful as I would like, so I use Maesri If you love easy coconut curry meals as much as I do, you have to try my Thai Coconut Rice with Green Curry and Veggies! A delicious Thai red curry with vegetables and crispy baked curry. Bursting with flavour this curry is perfect for date night. I've also used some last of the season courgette and green beans for the veggies in this curry, along with red pepper which gives this curry a nice bit of crunch.

So that is going to wrap it up with this exceptional food speedy veggie thai red curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!