Best 2 Thai Red Curry Mixed Vegetables Recipes
If you're seeking a delectable and delightful vegan dish that packs a punch of flavor and nutrition, look no further than Thai red curry mixed vegetables. This tantalizing curry bursts with vibrant colors and a harmonious blend of sweet, sour, and spicy notes. It's a symphony of textures, featuring crisp vegetables, tender tofu, and the rich, creamy coconut milk that ties everything together. With its perfect balance of flavors and textures, this dish will entice your taste buds and leave you craving more.
Here are our top 2 tried and tested recipes!
THAI RED CURRY MIXED VEGETABLES
Make and share this Thai Red Curry Mixed Vegetables recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine coconut milk, salt, sugar and tamari. Set aside.
- Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
THAI RED CURRY MIXED VEGETABLES
A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.
Provided by Mikekey *
Categories Other Main Dishes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine coconut milk, salt, sugar and soy sauce. Set aside.
- 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
- 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
- 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
- 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
Tips:
- Use fresh vegetables: Fresh vegetables will give your curry the best flavor and texture. If you can, buy your vegetables from a farmers market or Asian grocery store.
- Don't be afraid to adjust the spice level: Red curry paste can be spicy, so adjust the amount you use to your own taste. If you like things mild, start with 1 tablespoon and add more to taste. If you like things hot, you can use up to 3 tablespoons.
- Use full-fat coconut milk: Full-fat coconut milk will give your curry a richer flavor and creamier texture. If you're using light coconut milk, you may want to add a little bit of cornstarch or arrowroot powder to thicken it up.
- Simmer your curry for at least 30 minutes: This will allow the flavors to meld and develop. If you're short on time, you can simmer it for less time, but the flavor won't be as good.
- Serve your curry with rice or noodles: Curry is traditionally served with rice or noodles. If you're serving it with rice, be sure to cook the rice according to the package directions.
Conclusion:
Thai red curry with mixed vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With its vibrant flavor and colorful appearance, this curry is sure to be a hit with your family and friends.
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