Vegan thai red curry. I don't care for average grocery store red curry pastes because I find them wimpy. I find Thai Kitchen red curry paste extremely mild. If for some reason I'm out of the Maesri, I use the whole jar and then kick it up with Sriracha or Sambal Oelek.

This recipe is vegetarian, vegan and gluten free for all to enjoy. This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Is there anything more cozy than a big bowl of curry?

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I don't care for average grocery store red curry pastes because I find them wimpy. I find Thai Kitchen red curry paste extremely mild. If for some reason I'm out of the Maesri, I use the whole jar and then kick it up with Sriracha or Sambal Oelek.

Alright, don't linger, let's task this vegan thai red curry formula with 23 substances which are absolutely easy to acquire, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for Vegan thai red curry:

Require 3 tablespoons of oil.
You need 2 medium onion, halved and thinly sliced.
Need 1 - medium bell pepper, seeds and membranes removed, thinly sliced.
Give 1 of medium potato, diced.
Give 1 cup vegetable broth.
You need 1 cup of coconut milk.
Prepare 1 for medium diced fire-roasted tomatoes.
Require 3 tablespoons for red curry paste (recipe mentioned below).
Require 4-5 cloves for garlic, minced.
You need 1 tablespoon - minced ginger.
Prepare 1 small head of cauliflower, cut into florets.
Require 1 cup for carrot, cut into slices.
Provide 1 cup cabbage, finely chopped.
You need 1 cup for corn (optional).
Provide 1 for large lime, juiced.
You need as required Thai basil leaves, for garnish.
Prepare 3 cups for cooked rice.
Give 1 tsp for each cumin and coriander seeds.
You need 5 - dry red spur chiles.
Prepare 2 teaspoons for white pepper corns.
Require 1 tablespoon for fresh coriander roots.
Give 1 tablespoon for sliced lemongrass.
Need as per taste of Salt.

This vegan Thai red curry is rich and creamy and deliciously spiced. Perfect for a fancy dinner or an easy weeknight meal. A good vegan Thai red curry is one of our all-time favorite things to eat. Well, Thailand itself is one of our favorite places in the world as a holiday destination, we've been there at.

Vegan thai red curry making process:

For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later..
Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften..
Add the bell pepper, cabbage and potatoes and cook 2-3 minutes..
Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil..
Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes..
Add the carrots and corns. Cook another 5 minutes..
Add 1 tbsp lime juice..
Garnish with fresh Thai basil leaves.
Serve with cooked rice..

Don't just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry. Thai Red Curry Paste - this is a quick dinner so I'm using a store-bought paste. You will find this in the world food section of your supermarket. Easy Vegan Thai Red Curry is perfect comfort food.

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