Thai Red Curry
Ingredients
- 2 tbsp coconut oil⠀
- 1 white onion (finely sliced)⠀
- 4 cloves garlic (finely sliced)⠀
- 2 inches ginger (grated)⠀
- 2 red chillies (finely sliced)⠀
- 2 red peppers (finely sliced)⠀
- 1 zucchini (courgette) (finely sliced)⠀
- 2 cups coconut cream (from cans of full fat coconut milk)⠀
- 1/2 cup red thai paste (always read the label)⠀
- 1 cup baby sweetcorn (sliced)⠀
- 1 cup tenderstem broccoli⠀
- 1 cup mangetout⠀
- 1/2 tbsp coconut sugar⠀
- 1/2 tbsp salt⠀
- 1/2 pint coconut water (left over from the coconut milk cans)⠀
- 1 cup roasted butternut squash⠀
- 2 limes (juice)⠀
- 1 cup cilantro (coriander) leaves⠀
- serve with:⠀
- fluffy rice (like basmati but if you prefer something else, that’s your call!)⠀
- to garnish:⠀
- toasted nuts⠀
- cilantro (coriander) leaves⠀
Preparation
Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉)
Put the coconut oil in the pan & melt
Add onion & soften (slightly)
Add garlic & ginger & cook for a minute
Add chilli & pepper & cook for 2 minutes
Add zucchini & cook for 2 minutes
Stir in coconut cream so all the veg is covered
Add red thai paste & mix in
Add the sweetcorn, broccoli & mange tout & cook for 2 minutes
Taste the the sauce & add sugar & salt if you think it needs it
Add coconut water & stir in
Add the roasted squash
Squeeze in the lime
Add the cilantro (coriander) & stir in
Serve immediately over fluffy rice & garnish with toasted nuts & cilantro
Credit: @bosh
Tv⠀
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