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The ingredients needed to cook Red Thai curry vegetables:
- Get 1 small sweet onion, chopped
- Provide 4 cloves garlic, minced
- Provide 1 tbep fresh ginger, grated
- Provide 1 red bell pepper, thinly sliced
- Get 1 yellow bell pepper, thinly sliced
- Use 2 medium carrots, peeled and cut into matchsticks or small round
- Prepare 1 cup cauliflower florets
- Get 2.5 tbsp Thai red curry paste
- You need 1can full fat coconut milk
- You need 1/2 cup water
- Take 2 medium roma tomatoes, diced
- Prepare 2 tsp pure maple syrup
- Get 1 tsp soya sauce
- Prepare 1 tsp fresh lime juice
Steps to make Red Thai curry vegetables:
- Heat a large non-stick skillet over medium high heat. Once it's hot, add a few tablespoons of water (or you may use olive oil) and the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
- Add the bell peppers, carrots and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed.
- Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently.
- Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened
- Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then remove from heat.Serve immediately with cooked rice.
Green curry, like the kind used in our Garbanzo-Vegetable Green Curry recipe , usually contains more fresh ingredients like lime, cilantro and basil, making it a brighter flavor and the green chilies are typically milder. While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. For the Thai red curry paste, blend all of the Thai. Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger).
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