When I first started blogging I was adamant that everything had to be made from scratch. I have since realised that life is too busy to spend shopping around for obscure ingredients to then spend hours cooking.
So, as with my recent easy vegetarian pho or more complex traditional Vietnamese tofu pho recipes, my Thai red vegetable curry recipe uses a cheat; pre-made red curry paste. I haven’t posted a traditional red curry paste before, but I have made a delicious Thai green curry paste from scratch. The premise is similar for both pastes, just follow my Thai green curryrecipe but add in red chillies and a couple of tbsp hot paprika and leave out the basil, et voilà! Homemade red curry paste.
As with many of my recipes, I use whatever vegetables I have in my fridge that day. So I encourage you to also experiment, as Thai red vegetable curry can take on almost any veg you throw at it. Today was a particularly successful choice of vegetables, as it included an array of oranges, purples, greens and yellows. Think about feeding the eyes and you will benefit from the variety of nutrients a rainbow of veg brings. If you want to up the protein content, throw in a can of chickpeas or some tofu. Serve over rice or noodles.
Thai Red Vegetable Curry
- 1 tbsp Coconut Oil
- 1 Red Onion
- 2 Garlic Cloves
- 1 cm chunk Fresh Ginger
- 2 tbsp Thai Red Curry Paste
- 1 can Coconut Milk
- Handful Fresh Coriander
- Handful Fresh Basil
- 1 Lime
- Vegetables (remember, use whatever you have in the fridge) I used:
- 5-6/ 2 cups Broccoli Florets, handful Green Beans, ½ Butternut Squash, Handful Mushrooms, 1 Yellow Bell Pepper, 50g/ ½ cup Frozen Edamame, 3 Spring Onions/ Scallions
- Prep the vegetables: peel, deseed and chop the squash into 1 inch pieces, cut the broccoli into 1 inch chunks, top and tail the green beans and slice in half, quarter the mushrooms and slice the pepper.
- Place a large saucepan over a medium heat and add the coconut oil.
- Slice the red onion into strips and add to pan. Grate the ginger and crush the garlic and add, stirring to ensure it doesn’t burn.
- Add the Thai red curry paste and stir until fragrant. Add the coconut milk and butternut squash. Simmer for 5 minutes.
- Add the broccoli, green beans and mushrooms, cook for 3-4 minutes.
- Add the yellow pepper and edamame, cook for another 3-4 minutes.
- Finely chop the spring onion, coriander and basil. Quarter the lime.
- Serve the curry. Scatter over the spring onion and herbs and squeeze over the lime.