Description:
This is popular Thai dish consists of red curry made from red curry paste cooked in coconut milk. As we are vegetarian, we used plenty of vegetables. In place of only vegetables you can use your choice of protein along with your choice of vegetables as well.
Ingredients (Serving 4 People):
- 1 tbsp olive oil or coconut oil
- 1 can (400 ml) coconut milk
- ยฝ cup vegetable stock
- 4 tsp soy sauce or tamari soy sauce
- 1 ยฝ tbsp brown sugar or maple syrup
- 2 tbsp Thai red curry paste for Thai taste or Maesri
- ยฝ cup diced onion
- ยฝ cup diced red bell pepper
- ยฝ cup diced yellow bell pepper
- โ butternut squash(red kaddu)
- 3 medium-size carrots (about 1 cup) peeled and sliced
- โ cup diced potato
- 1 cup green beans, cut into 1-inch length
- 1 tbsp lemon juice
- A handful of chopped basil leaves (Tulasi leaves) or cilantro
- Chilli garlic sauce or sriracha (optional)
- Red chilli flakes (optional)
Procedure:
Step 1
To make the curry, heat the large saucepan over medium heat. Once itโs hot, add the oil. Add onion and sprinkle some salt and cook until it turns translucent and soft. Now add ginger, garlic and stir continuously for 30 sec.
Step 2
Add the bell peppers, carrots, squash, potatoes and green beans. Cook until the veggies become soft (for 3 to 5 min) stirring continuously. Then add the curry paste and cook, stirring often, for 2 min.
Step 3
Add coconut milk, vegetable stock, sugar and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a simmer and cook until veggies have softened to your liking (5-10 min) stirring occasionally.
Step 4
Remove the saucepan from heat and season with tamari sauce, lemon juice, add salt as per taste. Garnish it with chopped cilantro or basil leaves and sprinkle some red pepper flakes. If want spicy curry, serve sriracha or chili garlic sauce as sides.
Follow My Blog
Get new content delivered directly to your inbox.
๐๐จ๐ง๐๐จ๐๐ญ๐ข๐จ๐ง ๐๐ฎ๐ต๐ฒ๐ฐ๐ฑ๐ฝ๐ผ 