Vegan Thai Red Curry Recipe by Ankita Chakraborty
Cooking Instructions 45 minutes 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. 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. 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. 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. 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. 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. 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. 6 Add the carrots and corns. Cook another 5 minutes. 7 Add 1 tbsp lime juice. 7 Add 1 tbsp lime juice. 8 Garnish with fresh Thai basil leaves 8 Garnish with fresh Thai basil leaves 9 Serve with cooked rice. 9 Serve with cooked rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ivy Gourd Stir Fry Salsa de ajo (Colombian garlic sauce) Moroccan Chickpea - Chicken Soup Kids treat frozen chocolate bananas 🍌 Jingalov hats Armenian herb stuffed flatbread Ivy Gourd Stir Fry Salsa de ajo (Colombian garlic sauce) Moroccan Chickpea - Chicken Soup Kids treat frozen chocolate bananas 🍌 Jingalov hats Armenian herb stuffed flatbread Carrot kheer Fudge pot with dark couverture nuts seeds & healthy flours Spicy chane Slow Roasted Strawberries Grilled Cheese Sandwich Potato pie Bread pizza Jacket potato Awara Garnish potato with liver source Crispy Taros/Arbi/Ghuiyan Carrot kheer Fudge pot with dark couverture nuts seeds & healthy flours Spicy chane Slow Roasted Strawberries Grilled Cheese Sandwich Potato pie Bread pizza Jacket potato Awara Garnish potato with liver source Crispy Taros/Arbi/Ghuiyan