Thai Red Vegetable Curry

Meat-free Monday dinner of your dreams! This veggie curry is an absolute game changer

26th October 2015

Serves 4.

This veggie curry is so flavoursome and comforting (everyone needs a little comfort on a Monday night) that it makes for the perfect dinner for a ‘meat-free Monday’! If you’d like the addition of some lean protein, we often make this with the addition of chicken and it’s divine as well! However, one of the greatest things about the meat-free version is that you really don’t even miss the meat. And with all those delicious vegetables, you feel so good (even if coconut milk is a little naughty). Enjoy :)

Thai Red Vegetable Curry Meat-free Monday dinner of your dreams! This veggie curry is an absolute game changer Serves https://www.whattocook.com.au/wp-content/uploads/2015/10/Red-Vegetable-Curry-What-To-Cook-96-1400x784.jpg Ingredients: 2 tbsp red curry paste 30ml peanut oil 1 onion, chopped 375ml coconut milk 250ml water 4 medium-sized potatoes, halved 2 cups cauliflower, florets roughly chopped 1 cup baby corn 2 long red chillies, sliced lengthways Handful of kaffir lime leaves 2 cups shiitake mushrooms, sliced 2 cups broccoli, floret roughly chopped 1 cup green beans 1/2 cup (loosely packed) fresh Thai basil, leaves picked Juice of 1 lime Cooking sauce: 3 tbsp fish sauce 2 tbsp lime juice 1 tbsp grated palm sugar Instructions:
  1. Start by preparing the paste following our basic recipe for red curry paste. Set aside. Combine the cooking sauce ingredients in a pouring jug and set aside.

  2. Heat peanut oil in a wok over a high heat. Add the onion and fry for a minute or 2 until  soft. Add 2 tbsp red curry paste and fry for 2-3 minutes, stirring constantly, until fragrant. Pour in the coconut milk and water then stir to combine.

  3. Add in the potatoes, cauliflower, baby corn & chilli then stir to combine and let cook for a couple minutes, stirring frequently. Then add in the lime leaves & shiitake mushrooms and stir to combine. Add the broccoli, green beans, thai basil leaves and pour in the cooking sauce. Stir to combine. Let simmer for 8-10 minutes or until the potatoes are cooked through (they could already be cooked through by this point so keep checking along the way).

  4. Squeeze in the juice of a lime and combine then serve it up and enjoy :)

Step-by-Step

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Ingredients

2 tbsp red curry paste

30ml peanut oil
1 onion, chopped
375ml coconut milk
250ml water
4 medium-sized potatoes, halved
2 cups cauliflower, florets roughly chopped
1 cup baby corn
2 long red chillies, sliced lengthways
Handful of kaffir lime leaves
2 cups shiitake mushrooms, sliced
2 cups broccoli, floret roughly chopped
1 cup green beans
1/2 cup (loosely packed) fresh Thai basil, leaves picked
Juice of 1 lime

Cooking sauce:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp grated palm sugar


Method

  1. Start by preparing the paste following our basic recipe for red curry paste. Set aside. Combine the cooking sauce ingredients in a pouring jug and set aside.

  2. Heat peanut oil in a wok over a high heat. Add the onion and fry for a minute or 2 until  soft. Add 2 tbsp red curry paste and fry for 2-3 minutes, stirring constantly, until fragrant. Pour in the coconut milk and water then stir to combine.

  3. Add in the potatoes, cauliflower, baby corn & chilli then stir to combine and let cook for a couple minutes, stirring frequently. Then add in the lime leaves & shiitake mushrooms and stir to combine. Add the broccoli, green beans, thai basil leaves and pour in the cooking sauce. Stir to combine. Let simmer for 8-10 minutes or until the potatoes are cooked through (they could already be cooked through by this point so keep checking along the way).

  4. Squeeze in the juice of a lime and combine then serve it up and enjoy :)

 
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