Recipe: Perfect Vegan thai red curry

Vegan thai red curry. I don't care for average grocery store red curry pastes because I find them wimpy. However, Maesri is the perfect substitute! I've used supermarket red curry paste and it seems I have to use the whole jar before the dish tastes like a Thai red curry dish.

It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free! This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. You can cook Vegan thai red curry using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan thai red curry

1. Prepare 3 tablespoons of oil.
2. It's 2 of medium onion, halved and thinly sliced.
3. You need 1 of medium bell pepper, seeds and membranes removed, thinly sliced.
4. Prepare 1 of medium potato, diced.
5. You need 1 cup of vegetable broth.
6. Prepare 1 cup of coconut milk.
7. Prepare 1 of medium diced fire-roasted tomatoes.
8. It's 3 tablespoons of red curry paste (recipe mentioned below).
9. Prepare 4-5 cloves of garlic, minced.
10. It's 1 tablespoon of minced ginger.
11. It's 1 of small head of cauliflower, cut into florets.
12. You need 1 cup of carrot, cut into slices.
13. You need 1 cup of cabbage, finely chopped.
14. You need 1 cup of corn (optional).
15. It's 1 of large lime, juiced.
16. You need as required of Thai basil leaves, for garnish.
17. It's 3 cups of cooked rice.
18. It's 1 tsp of each cumin and coriander seeds.
19. You need 5 of dry red spur chiles.
20. It's 2 teaspoons of white pepper corns.
21. You need 1 tablespoon of fresh coriander roots.
22. You need 1 tablespoon of sliced lemongrass.
23. You need as per taste of Salt.

It's warm, comforting, and perfect for cool. Don't just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry without a drop of fish sauce! Stir in Thai basil and remove from heat.

Vegan thai red curry instructions

1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later..
2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften..
3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes..
4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil..
5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes..
6. Add the carrots and corns. Cook another 5 minutes..
7. Add 1 tbsp lime juice..
8. Garnish with fresh Thai basil leaves.
9. Serve with cooked rice..

This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Is there anything more cozy than a big bowl of curry? Vegan Thai red curry is a veggie take on this popular crowd pleaser! It's easy to make and delicious, naturally gluten-free too. So on the menu today is another Thai restaurant classic - Thai red curry bursting with a variety of vegetables, which you should feel free to swap for anything you have handy.

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