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We hope you got insight from reading it, now let’s go back to speedy veggie thai red curry recipe. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Speedy veggie thai red curry:
- Prepare bunch spring onions
- You need 1 garlic clove
- Use dessert spoon coconut oil
- You need medium pack of closed cup mushrooms (approx. 14)
- You need Half pack mange tout
- Provide Half a cauliflower
- Provide Half a bag frozen Quorn pieces (150g)
- Prepare 200 ml tinned coconut milk
- Use 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
- Take Handful cashew nuts
- Get Salt
Instructions to make Speedy veggie thai red curry:
- Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
- While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
- Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
- Add the coconut milk and stir well. Simmer for 10 minutes.
- 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.
- Once your Quorn is cooked, add some salt to season.
- Finally, add the cauliflower and cashew nuts and coat with the sauce
- Serve with rice or naan.
Thai food is usually spicy but I cannot handle a lot of spice, so this vegetarian thai red curry is mildly spiced. Please feel free to make it spicier! One of the most memorable meals we ate during our trip to Thailand was a vegetable red curry dish at Woo Cafe in Chiang Mai. At that point we had been traveling in Southeast Asia for almost two weeks and I was starting to feel a little run down. There's tons of lean protein from the chicken breast.
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