Red Thai Curry
This Thai red vegetable curry is the perfect healthy weeknight meal. Skip the takeout and enjoy this creamy deliciousness at home! You can use any veggies you have at home and spice it up to your liking. It’s fully plant-based & gluten-free.
Servings: 4
Ingredients
- 1 inch / 4 cm piece of ginger peeled
- 2 cloves garlic peeled
- 1 heaping tbsp red curry paste
- 1 head broccoli cut into florets
- 3 medium carrots diced
- 1 large sweet potato peeled + cubed
- 1 green bell pepper diced into strips
- 1 cup cherry tomatoes
- 1 can coconut milk
- 4 kaffir lime leaves
- oil for frying
For garnish (optional):
- fresh chilli
- black sesame
- cilantro leaves
Instructions
- In a small blender combine ginger, garlic, curry paste and just enough coconut milk to get the blade going. Blend until you have a smooth paste.
- In a pan heat oil over medium-high heat. Roast the curry paste for 1 minute until fragrant.
- Add carrots and bell pepper first, as they take the longest to cook. Roast with a bit of water for about 3 minutes. Add tomatoes, sweet potato, the rest of the coconut milk and the kaffir lime leaves. Simmer for another 5 minutes.
- Now add the broccoli. I like to layer it on top and close the lid that it cooks from the steam only. This way you can ensure it doesn’t get overcooked.
- Steam for 10 minutes. Now all your veggies should be done with a nice bite to them.
- Garnish with fresh cilantro leaves, chilli, black sesame and serve with basmati rice.