Thai Red Curry Mixed Vegetables Recipes

THAI RED CURRY WITH VEGETABLES

Steps:

• Cook down vegetables: In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes. Add bell peppers, peas, and sliced kale; stir until mixed.
• Add liquid, seasonings and simmer: Gently pour in canned coconut milk and cashew milk. Then add curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes, until vegetables have softened.
• Make grains: While pot is simmering make rice (or quinoa), according to package instructions.
• Serve: Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!

THAI RED CURRY MIXED VEGETABLES

Steps:

• 1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
• 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
• 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
• 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
• 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

THAI RED CURRY WITH VEGETABLES

Steps:

• In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
• Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
• Serve over steamed jasmine rice.

THAI RED CURRY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

THAI RED CURRY VEGETABLES

Steps:

• In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
• Add the rest of the vegetables and saute for another two or three minutes.
• Add curry paste and stir until all vegetables are coated.
• Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
• Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
• Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.