Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, speedy veggie thai red curry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Speedy veggie thai red curry is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Speedy veggie thai red curry is something that I have loved my entire life.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. This is my go to dinner recipe when my husband craves for a veggie curry. So easy and yes, i add some other veggies or.
To begin with this recipe, we must first prepare a few components. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Speedy veggie thai red curry:
- Take bunch spring onions
- Prepare 1 garlic clove
- Get dessert spoon coconut oil
- Take medium pack of closed cup mushrooms (approx. 14)
- Get Half pack mange tout
- Make ready Half a cauliflower
- Prepare Half a bag frozen Quorn pieces (150g)
- Get 200 ml tinned coconut milk
- Make ready 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
- Take Handful cashew nuts
- Make ready Salt
Thai Red Curry Recipe with step by step photos. The thai red curry paste is totally vegetarian without any addition of shrimp paste or fish sauce. This recipe is pure vegetarian as well as a vegan recipe and does not include the addition of shrimp sauce or fish sauce. Get My Secrets to Great Indian Food.
Instructions to make Speedy veggie thai red curry:
- Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
- While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
- Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
- Add the coconut milk and stir well. Simmer for 10 minutes.
- Meanwhile, check your cauliflower. If its too crunchy then cook it for a further 2-3 minutes on medium. You don't want it too soft as it will disintegrate when added to the sauce. You're after al dente pieces that will keep their shape.
- Once your Quorn is cooked, add some salt to season.
- Finally, add the cauliflower and cashew nuts and coat with the sauce
- Serve with rice or naan.
Red Curry Paste - You can find Thai brand red curry paste in most grocery stores. I find that it is not as spicy and flavorful as I would like, so I use Maesri If you love easy coconut curry meals as much as I do, you have to try my Thai Coconut Rice with Green Curry and Veggies! A delicious Thai red curry with vegetables and crispy baked curry. Bursting with flavour this curry is perfect for date night. I've also used some last of the season courgette and green beans for the veggies in this curry, along with red pepper which gives this curry a nice bit of crunch.
So that is going to wrap it up with this exceptional food speedy veggie thai red curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
