Also: Personally, and when not cooking for the family, I would add some chili pepper & some cilantro. Thanks from the UK! Squeezed in the juice of one lime and I was so happy. I cook fresh, vegetarian recipes. Thank you. I also updated the post with better photos! Love this curry! Please let me know how this recipe turns out for you in the comments. Great for a weeknight meal. I’m obsessed with it. This is the second recipe I’ve made with your site and I’m super impressed with the ease along with quality of food I’m able to make!! Very yummy, Cookie + Kate! Thanks. Thank you for your review. And, when we ate the leftovers for lunch the next day, it was as if my kids read your post in saying the dish was even more flavorful and delicious the next day! Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Hi! Hi! I used red onion, red and yellow bell peppers, yams instead of carrots (cut into small squares and microwaved till 1/2 way cooked) and a can of rinsed/drained bamboo shoots . It was a crowd favorite! Thank you!! (You will not be subscribed to our email newsletter.). The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same. I had to use the white vinegar I had on Hand. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. I also used spinach instead of kale. I’m glad you liked it! Beetroot and chocolate cake with feathered icing, Mary Berry's stained glass window biscuits. I added some cooked chickpeas for more protein and omitted the sugar. My partner only likes very mild spice, and my limit is medium. Then we enjoyed a wonderful candlelight dinner of the Thai red curry with vegetables! Quick and Easy Thai Green Curry Vegetables - fragrant, flavorful and ready in under 30 minutes. Subbed maple syrup for the sugar. Add 3-4 tbsp paste and fry for 2 mins. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste. Your recipes are delicious and so quick and easy, thank you!! I'm probably making a big mess in my Kansas City kitchen right now. I used your sauce recipe and added my leftover chicken and leftover veggies! Thank you for sharing, Jennifer! Cooking rice for 30 minutes sounds definitely too much. I used chicken broth instead of water, but followed the rest of the recipe. Eating vegan in Asia is SO easy, there are … I used brown sugar and was perfect. Perfect to eat it around fire pit with friends. Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft. Thank you! Make this Thai red curry from scratch at home for a simple and delicious mid-week meal ready in just 25 minutes!Packed with flavor and yet super customizable – this version is a nutrient-dense Thai vegetable curry. Mmmm, can’t wait for leftovers tomorrow. Heat the oil in a large frying pan over a high heat. I omitted kale and used bok choy instead. Really enjoyed it! Thank you! Remove from heat, drain the rice and return the rice to pot. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but … Vegan … This was a really good recipe! Wonderful red curry recipe!! Thank you for your review. I like to mix up the vegetables each time I do it, I quite enjoy replacing the kale with bamboo shoots and water chestnuts for a slightly more exotic feel. Kate, I wish to make Thai Red curry with Vegetables. I also added sweet potato and chickpeas for a little more protein. SO GOOD. Thank you for your review, Rachel! Hi Kate, I love your easy and inspiring recipes and this one is on my favorite list. I love rice but served over lentils to get a little extra protein. Thank you for sharing. I’m glad you liked it. Simple Thai Vegetable Curry, a flavorful 30 minute meal loaded with veggies. It seems like it should work well. Add the coconut milk and lemongrass and stir well. Just made this with cauliflower, bits of leftover broccoli, zucchini & green pepper. Sinfully delicious! My husband and I really enjoyed this curry. I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal. Thank you.♡. ~.~. Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. That’s great to hear, Elizabeth. If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. *Red Thai curry paste: Look for it in the Asian section of the grocery store. Heat the oil in a large frying pan over a high heat. Super tasty and even more easy to make! Absolutely delish! This dish is AMAZING!!!! I also added chicken stock instead of water and let it simmer between 1.5-2 hours on very low heat. Choose full-fat coconut milk for its richness (you won’t regret it!). Such a good recipe! Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. It’s made by Maesri in Thailand, 4 oz cans. Will definitely make again!! No added salt bc I’m on a low sodium diet. I’ll try your recipe and tell you if I liked it. I’m glad you enjoyed it! Hello! Easy Thai Vegetable Curry with green curry paste and coconut milk. Thank you!!! Super easy and delicious, have made it several times! Thank you for such a great dinner recipe. Made this a few times. .Thanks for sharing :). Of course I used Butler Soy Curls (==>>obsessed! I made this for a Zen Buddhist lunch. I loved making this recipe! The red curry sauce was mild but very tasty. Hi! Yes, red curry … I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. I added some cauliflower (since I had some on hand that needed to get used up) and tofu and cut back a bit on the amounts of the other veggies. I think that’s a big win. Vegetable Thai green curry is a really easy homemade curry that will make you forget about buying ready-made green curry sauce from the supermarket – it’s simple to make and tastes delicious. I was wondering how spicy the thai red curry sauce is, as I tend to only handle half spicyness that others can. :). Thank-you so much!! Continue to cook for 5 more minutes. In a 3-quart soup pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes). Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Add the bell peppers and carrots. This rich and scrumptious vegetarian Thai curry is super fast and easy to cook. Thank you. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I send you this comment to congratulate you. Delish!! I didn’t change a thing about the recipe besides using the white rice I had on hand. I have made this recipe so many times. I haven’t, sorry. This flavor … Turn the heat down to low, and allow the curry … I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. Tastes like an authentic Thai curry, must be the best Thai curry I made at home, highly recommended! Method. I’m happy you enjoyed it. Serve with boiled rice and the remaining coriander scattered over. I used red pepper flakes and basil to garnish my food, he only used cilantro. The perfect balance of spicy and sweet. In a large pot, warm the oil over medium heat. Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally. You might want to try this with Panang curry. I added a little umami powder and some Tajin spice and the flavor was perfect. The overall taste is perfect for my mild curry preference and just added chicken to my husband’s portion. To cook the rice, bring a large pot of water to boil. Green curry is a popular Thai dish believed to have originated in the early 20th century . https://www.archanaskitchen.com/video-recipe-vegetarian-thai-green-curry If you like Thai food you’re gonna love this Vegetable Curry – skip the take out and make a … I’m happy it takes you last time! (It's all free.). If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more! It freezes well. Would just leaving it out make a big difference? It is a flexible vegan recipe that you can modify with whatever vegetables or protein that you have available. I topped it with scallions and felt it needed a bit more heat, so I added red pepper flakes. I added chickpeas and that was it!! Deere-lish! I’m making this tonight but I’m wanting to add in cauliflower and broccoli… do you suggest roasting the cauliflower before ? Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. This recipe is vegetarian, vegan and gluten free for all to enjoy. Any replacements to coconut milk? As an added bonus, the paste also freezes brilliantly so you can easily double or triple the quantities and save it … You’re welcome! I definitely think it needs hot chilli spice or coriander. Not all brands are (they can contain fish sauce and/or shrimp paste). Heat half the oil in a large pan. Fed two of us with only a small lunch portion worth of leftovers. My dog, Cookie, catches the crumbs. I made this curry today. When we … Made it yesterday evening and everybody loved it! Kid approved! Vegetarian THAI RED CURRY simmered in creamy and invigorating aromatic sauce is hearty and comforting. It was an amazing guide. I also added some summer squash and eggplant from my garden, along with all the vegetables that were listed. While both dishes have Malay-Thai heritage, Panang curry tastes more typically Thai. Can you do the same with green curry or yellow curry? I haven’t tried freezing all my recipes and can’t say for sure. Great. It should not be considered a substitute for a professional nutritionist’s advice. Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry … I’m happy you enjoyed it. I prefer more sauce, so double the recipe broth or even triple depending on how many veggies I add. I love curry and spicy dishes, but I haven’t tried red thai curry paste yet. This was my first time making curry from a recipe so I followed how described but added tofu, spinach instead of kale, and edamame. I adjusted the recipe slightly in that I added a block of tofu cubed when I added the Thai curry paste; I also added 2 tbsp of chili garlic sauce, and doubled up on the water, soy sauce and curry paste amounts to make it even more sharper and spicier. Taste the curry for seasoning and add more soy sauce or tamari if you think it needs it. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway. I’m glad you loved it, Johanne! Will definitely make it again I didn’t add any extra protein, but I think it would be great with baked tofu. So yummy! This recipe was outstanding. I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. I Served with white jasmine rice. Can I add to, or substitute the carrots with other vegetables? Hi Julianne! My partner and I enjoyed prepping all of the veggies and tofu; then adding the aromatic spices etc to the amazing colorful dish! It is the first time I was happy with the results! Also, the nutritional information should note that each serving contains about 69% of the daily saturated fat advised; that would matter to some people. So even if you are not a vegetarian this curry recipe is the best,just add meat . Thai Vegetable Curry. My kids and us adults are into mild spice if any at all! I’m glad this one didn’t disappoint, Jesse! I made the mistake of grabbing lower fat coconut milk and I did use a little bit of chicken bouillon because I’m not a vegetarian. Thai Vegetable Curry. Used veggies on hand – frozen cauli, broccoli, spinach.Yummy! Once it’s hot, add the oil. It’s warm, comforting, and perfect for cool days. This way they were al dente. Thank you from the heart of the Mediterranean. This was so yummy! Otherwise, it’s perfect. I am strange so I substituted 3 tablespoons of caper brine for the vinegar, I think caper brine mimics fish sauce. Stirring in just a little bit of rice vinegar and sugar adds, Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. To cook the rice, bring a large pot of water to boil. ▸ Categories Asian, dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, nut free, pack for lunch, recipes, soups and stews, spring, Thai, tomato free, vegan, winter ▸ Ingredients bell peppers, brown rice, carrots, coconut milk, curry, kale, Vegetable enthusiast. Curious of it’s spicy with the red curry paste. Melt coconut oil in dutch oven or heavy pot over medium heat. My version had a little powdery texture occasionally but it may be that I added the coconut milk too quickly & didn’t cook / mix the paste enough first. My tweaks: i ’ m already planning on making it every or! Plus the sauce tastes as good as our local Thai restaurant the cooking time 1/2 of. After it came together because after a long hiatus of not cooking for family. Hot, add the Thai red curry recipe is the first time i happy... Choose full-fat vegetable curry thai milk, water, but so full of vegetables that it ’... 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