Veg Thai Curry. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free for all to enjoy.
Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor bursting, gluten-free-vegan meal is super simple to make. Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices. You can cook Veg Thai Curry using 19 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Veg Thai Curry
- You need 2 cup of coconut milk.
- You need 1 of bell pepper.
- You need 1 of carrot.
- Prepare of Green peas.
- It’s 8 cubes of cottage cheese(paneer).
- It’s of Sweet corn.
- You need 2 tsp of coconut oil.
- Prepare of Thai curry paste.
- You need 1 of tsbsp soya sauce.
- It’s 3 of red chilli.
- You need 0.25 tsp of turmeric.
- It’s 1 inch of ginger.
- You need 1 tsp of garlic paste.
- Prepare 2 tbsp of lemon juice.
- Prepare 10 of soaked cashews.
- It’s 0.5 tsp of cumin powder.
- You need 5 of pepper.
- It’s 2 tsp of jaggery.
- You need of Salt.
Vegetarian, vegan and gluten free recipe! This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai restaurant and easy to make! If you like Thai food you're gonna love this Vegetable Curry – skip the take out and make a healthier version! Add remaining oil, onion, garlic, and Thai chile to the skillet.
Veg Thai Curry step by step
- Take all ingredients for Thai curry paste(as mentioned above in ingredient section) and blend to a smooth paste..
- In a pan take oil + Thai paste and sauté well for 2 minutes..
- Now add vegetables of your choice (carrot, potato, capsicum, paneer) and boil in low flame for 10 minutes.
- Now add coconut milk to it and boil in sim for 7 minutes. Garnish with cilantro leaves and serve with rice..
Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet. These easy vegetarian Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It's a cross between upscale cuisine and indulgent comfort food. Heat the oil in a large frying pan over a high heat.
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