Thursday, October 10, 2013

Vegan Red Curry Vegetables [Recipe]

My husband and I love Thai food! One Friday night many many years ago, he wanted to make Thai at home. From that moment, we have been trying every single recipe, no matter how intimidating. Red Curry Chicken has become one of our favorite recipes and I have adapted it to scallops and a variety of vegetables. Either way, this dish is delicious no matter what you put in it. Don't be intimated by the curry. You can control the amount of spice and heat.

Today, in the spirit of reducing our footprint and this week's challenge of cooking one (or more) vegan meals, I bring to you Red Curry Vegetables. The vegetables alone are delicious, but if you are inclined to add meat for your non-vegan family members, then add about a pound of diced chicken, pork, or beef right before you add the vegetables and cook for 3-5 minutes.

Red Curry Vegetables with Basil

Total: 25 minutes
Prep: 10 minutes
Serves: 4

Ingredients:
1 tablespoon coconut oil (or your preferred vegetable-based oil)
1 1/2 tablespoons Thai red curry paste (add more for medium/hot spice level)
1 (14 ounce) can coconut milk, 
shaken2 teaspoons soy sauce (optional)
2-3 cups of sliced vegetables: bell peppers, onions, baby corn, bean sprouts, bamboo shoots, eggplant, etc.
10 large basil leaves, chopped (can leave out)

Equipment: A large frying pan with tall sides and lid works much better than a wok.

Directions: 
1. Heat the oil in the frying pan over medium heat.
2. Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming. Stir frequently so the curry does not burn.
3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally until the coconut milk begins to bubble and thickens.

4. Add vegetables and stir into sauce. Cook for about 5  minutes.
5. Stir in soy sauce (optional).
6. Turn heat down to Low-Med, close the lid, and simmer for 5-10 minutes until vegetables soften. If you prefer a thicker sauce, keep the lid off.  
7. Add the chopped basil.
8. Serve over brown rice.


Tip: Experiment with the amount of curry and the different types of curry. Our favorites are Panang Curry (sweeter and milder) and Massaman Curry (aromatic and loaded with dry spices). 



2 comments:

Small Footprints said...

Oh this looks wonderful! I adore Thai Food ... just brilliant flavors. I also like that this dish seems to cook up quickly. I never thought of experimenting with different curries ... I'm definitely trying that and this recipe. Thanks so much!

Katherines Corner said...

I am not a curry fan. We have a lot f curry enhanced foods in England. I don;t see many curry dishes here in the US. Thank you for sharing my friend xo

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