Thai Style Roasted Veg Recipes

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)

Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 baby fennel bulbs, cut in 1/2 lengthwise
2 baby bok choy, cut lengthwise into quarters
1 red onion, rood end trimmed but left on, cut into thin wedges
3 Fresno peppers, cut lengthwise into quarters
3 baby eggplants, cut lengthwise into quarters
2 tablespoons vegetable oil
Kosher salt
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 garlic clove, smashed and finely chopped
2 tablespoons fish sauce
1 teaspoon sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon palm sugar
2 tablespoons chiffonade Thai basil leaves
1 green papaya, peeled and julienned
1 lime, cut into wedges
1/4 cup chopped peanuts
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 375 degrees F.
Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN

Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

Ingredients

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.

THAI STYLE ROASTED VEG

Thai Style Roasted Veg image

If you want to save time on this meal you can use ready bought red Thai paste, I am posting a method here to make some as bought ones often contain animal products. If you wish you can marinade the tofu in 1 tbsp oil/2 tbsp soy for a couple of hours if you need it "taming" a bit

Provided by PinkCherryBlossom

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seed
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped
2 teaspoons lemongrass, finely chopped
2 fresh red chilies, de-seeded
2 aubergines, chopped into 2 . 5cm/1 inch pieces
1 lb button mushroom, left whole
16 cherry tomatoes
2 red onions, quartered
250 g firm tofu, cubed
1 tablespoon shoyu or 1 tablespoon light soya sauce
1 tablespoon peanut oil
1 limes, juice of or 1 lemon, juice of, only
2 tablespoons fresh basil, finely chopped

Steps:

Preheat oven 190°C.
First make the red curry paste:.
Put all the ingredients into a blender and blend until they form a smooth, thick paste. Set aside.
Put the vegetables and tofu onto an oven proof tray. Mix the shoyu, groundnut oil and lime or lemon juice and pour over the vegetables. Toss well to coat.
Roast the vegetables for 25 minutes, then add the curry paste and toss well again to coat. Return to the oven for another 5 minutes.
Transfer to a serving platter and garnish with basil.

Nutrition Facts : Calories 221.5, Fat 8.1, SaturatedFat 1.5, Sodium 254, Carbohydrate 30.8, Fiber 12.2, Sugar 13.3, Protein 14.4

More about "thai style roasted veg recipes"

ASIAN ROASTED VEGETABLES - THIS MOMS MENU

Web Feb 12, 2020 Zucchini - Slice the zucchini and add it during the last 5-10 minutes of cooking. Baby Bok Choy - Slice them in half and add them in …
From thismomsmenu.com
4.8/5 (25)
Total Time 25 mins
Category Side Dish
Calories 88 per serving

Arrange the carrots and broccoli in a single layer on the baking sheet and drizzle with the avocado oil. Bake in the preheated oven for 15 minutes.
Meanwhile, combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger.
After the 15 minutes of baking time is complete, remove the carrots and broccoli from the oven (leaving the oven on) Add the snow peas to the sheet pan, then drizzle the soy sauce mixture over the vegetables and return them to the oven.

See details

RICH RED CURRY WITH ROASTED VEGETABLES | MINIMALIST …

Web Jan 20, 2018 While the vegetables roast away, simply sauté the garlic and shallot (add a pepper for extra heat!) and add in the curry paste and …
From minimalistbaker.com
4.9/5 (121)
Total Time 30 mins
Category Entrée
Calories 417 per serving

Preheat oven to 375 degrees F (190 C) and line a baking sheet (or more, as needed) with parchment paper.
Add vegetables to a mixing bowl and toss with with oil (or water), maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes.
At the 10-minute mark, remove pan from oven and add broccoli and cabbage (this way, the cabbage and broccoli won't burn). Return to oven and roast for 12-15 minutes more.
In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.

See details

THAI ROASTED VEGETABLES - HEALTHY FOOD GUIDE

Web Sep 26, 2016 Preheat oven to 200ºC. Line a large roasting tin with greaseproof paper. Add onions, capsicums, kumara and eggplant. Pour …
From healthyfood.com
5/5
Total Time 1 hr 15 mins
Category Curries, Asian-Style
Calories 189 per serving

See details

THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE

Web Oct 20, 2015 Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the …
From cookieandkate.com

See details

FEATURED RECIPE: ROASTED VEGETABLES, THAI STYLE

Web Oct 1, 2009 1. Heat oven to 450 degrees. Place a deep ovenproof skillet or casserole over medium heat and add all but a tablespoon of oil. A minute later, add all vegetables …
From archive.nytimes.com

See details

25 AUTHENTIC THAI VEGETARIAN RECIPES - INSANELY GOOD

Web Jun 8, 2022 1. Tofu Pad Thai If you’re a Pad Thai addict you’ll love this easy recipe for recreating the takeout classic at home. On the table in just 30 minutes, this is a satisfying …
From insanelygoodrecipes.com

See details

SHEET PAN THAI VEGETABLES - CONTENTEDNESS COOKING

Web Oct 26, 2021 Preheat oven to 430°F. First mix your Thai Vegetables with sesame oil, the minced garlic, Pad Thai sauce, and season with a pinch of salt and pepper. Do it directly on the sheet pan. You can put some …
From contentednesscooking.com

See details

THAI-STYLE SALMON WITH ROASTED VEGETABLES RECIPE - BBC …

Web 2 tbsp sunflower oil 1 tbsp runny honey 150g/5½oz baby courgettes, sliced thinly on the diagonal 6 small salmon fillets, skin removed bunch Thai basil or fresh coriander, chopped salt and freshly...
From bbc.co.uk

See details

MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE COMFORTS

Web Method. 1. Preheat the oven to 220C/ 200C fan/ Gas 7. 2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and …
From thehappyfoodie.co.uk

See details

THAI CURRY ROASTED VEGETABLES | PLANT-BASED RECIPES

Web Add zucchini, red bell pepper, shallot, and Thai curry mixture to a baking sheet and toss to coat. Move veggies to one side of the baking sheet and roast in the oven for 10 to 12 minutes. Remove baking sheet from the …
From purplecarrot.com

See details

END-OF-SUMMER VEGETABLES ROASTED THAI-STYLE WITH …

Web Oct 1, 2022 1 block firm tofu, pressed, cut into pieces, fry or baked. You can even pan sear them in a bit of cooking oil. 4 baby eggplants, sliced lengthwise
From food52.com

See details

EASIEST ROASTED VEGGIE THAI CURRY | GET INSPIRED …

Web Sep 30, 2014 1. make zucchini or rice noodles as your side (they cook faster than rice) 2. make cauliflower rice which is also quick cooking What to do if you don’t have time to roast veggies? Use a bag of mixed frozen …
From getinspiredeveryday.com

See details

ROASTED VEGETABLES THAI STYLE RECIPE - GROUP RECIPES

Web Roasted Vegetables Thai Style Recipe From lasaf 15 years ago Add yours 45 minutes to make Serves 4 A recipe from the newspaper. I do not know who came up with this-but …
From grouprecipes.com

See details

THAI VEGETABLE STIR FRY - KHIN'S KITCHEN

Web May 9, 2022 Instructions. First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside. Heat the large non-stick wok or skillet over …
From khinskitchen.com

See details

THAI-STYLE ROASTED VEGETABLE SOUP • BEYOND MERE …

Web Mar 11, 2021 Thai flavors and roasted vegetables complement one another in this Thai-Style Roasted Vegetable Soup… curry paste, fish sauce, ginger, and coconut milk pair with roasted carrots, potatoes, …
From beyondmeresustenance.com

See details

THAI VEGETABLE STIR-FRY- A QUICK AND EASY AUTHENTIC THAI RECIPE

Web Dec 25, 2022 Saute the chopped garlic and the bashed chilies with vegetable oil. Add the cauliflowers, cabbage, carrots, and stir-fry over medium heat for two minutes. You may …
From tasteasianfood.com

See details

VEGETARIAN THAI RED CURRY RECIPE - ARCHANA'S KITCHEN

Web Heat a heavy bottomed pan on medium heat. Add a teaspoon of oil and add the red curry paste. Stir the red curry paste for a couple of minutes. Add the coconut milk, vegetable stock, date syrup, salt into the sauce pan and …
From archanaskitchen.com

See details

THAI ROASTED CHICKEN THIGHS RECIPE - THE WOKS OF LIFE

Web Oct 9, 2016 Instructions. Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest. Heat 2 tablespoons oil in a roasting …
From thewoksoflife.com

See details

SPICY THAI PASTA RECIPE WITH ROASTED VEGETABLES

Web Apr 6, 2018 Drizzle a bit of olive oil to prevent the pasta from sticking to each other. Keep the pasta aside. In a wok heat oil on medium heat, add chopped ginger and garlic and saute for a couple of minutes. Add the …
From archanaskitchen.com

See details