Speedy veggie thai red curry
Speedy veggie thai red curry

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, speedy veggie thai red curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour. A cheat of a recipe really, relying on thai red paste and coconut milk. Watch how to make amazing Thai red curry at home in this short recipe video!

Speedy veggie thai red curry is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Speedy veggie thai red curry is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Speedy veggie thai red curry:
  1. Get bunch spring onions
  2. Get 1 garlic clove
  3. Make ready dessert spoon coconut oil
  4. Take medium pack of closed cup mushrooms (approx. 14)
  5. Prepare Half pack mange tout
  6. Make ready Half a cauliflower
  7. Take Half a bag frozen Quorn pieces (150g)
  8. Get 200 ml tinned coconut milk
  9. Take 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Prepare Handful cashew nuts
  11. Make ready Salt

I only have Thai Kitchen Red Curry paste available. Would you suggest using the same amount Keep your curry flavor base, get creative with your veggies and proteins. You can add your choice of vegetables. A delicious Thai red curry with vegetables and crispy baked curry.

Steps to make Speedy veggie thai red curry:
  1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
  2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
  3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
  4. Add the coconut milk and stir well. Simmer for 10 minutes.
  5. 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.
  6. Once your Quorn is cooked, add some salt to season.
  7. Finally, add the cauliflower and cashew nuts and coat with the sauce
  8. Serve with rice or naan.

Bursting with flavour this curry is perfect for date night. I've also used some last of the season courgette and green beans for the veggies in this curry, along with red pepper which gives this curry a nice bit of crunch. This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand. Who's ready for a cozy bowl of curry?. After many requests from those of you who have spied and asked about.

So that’s going to wrap it up for this exceptional food speedy veggie thai red curry recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!