Veggie Thai Red Curry

I am super excited to share this recipe with you as it’s very simple yet so tasty!  I use a good quality curry paste for ease and variety of seasonal and organic veggies.  Either eat as it is or with rice or quinoa.

Naomi's Recipe

Veggie Thai Red Curry

Serves: 4


Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion – finely diced
  • 1 tablespoon grated/finely chopped fresh ginger (approx a 1-inch)
  • 2 cloves garlic – crushed
  • 1 red pepper – finely sliced
  • 1 yellow or green pepper – finely sliced
  • 1/2 (1 cup) small cauliflower – cut into small bite size florets
  • 3 carrots, peeled and sliced on the slant
  • 2 tablespoons Thai red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 1 cup thinly sliced kale (stalks removed)
  • 1½ teaspoons coconut sugar
  • 2 tbs tamari or soy sauce (tamari is gluten free option)
  • 2 tsp rice vinegar
  • 3/4 cup water
  • salt to taste

 

  • 1 bunch coriander – chopped to serve
  • 2 spring onions – chopped on the slant finely to serve
  • 2 limes – cut in half to serve

Method

Heat a large skillet with deep sides or a saucepan over medium heat.

Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt. Cook until the onion has softened and is turning translucent, (approx 5 minutes), stirring often.

Add the ginger and garlic and cook until fragrant, about 30 seconds, continue to stir

Add peppers, cauliflower and carrots and cook for until they are fork-tender, 3 to 5 more minutes, keep stirring!

Then add the curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk, kale, ¾ cup water and 1½ teaspoons coconut sugar to the curry

Bring to simmer over medium heat then reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, (about 5 to 10 minutes)

Remove curry from heat and season with rice vinegar and tamari.

Heat a large skillet with deep sides or a saucepan over medium heat.

Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt. Cook until the onion has softened and is turning translucent, (approx 5 minutes), stirring often.

Add the ginger and garlic and cook until fragrant, about 30 seconds, continue to stir

Add peppers, cauliflower and carrots and cook for until they are fork-tender, 3 to 5 more minutes, keep stirring!

Then add the curry paste and cook, stirring often, for 2 minutes.

Add the coconut milk, kale, ¾ cup water and 1½ teaspoons coconut sugar to the curry

Bring to simmer over medium heat then reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, (about 5 to 10 minutes)

Remove curry from heat and season with rice vinegar and tamari.

Add salt, to taste if needed.

Serve with rice or quinoa and garnish with chopped coriander, spring onions and lime.

Eat and enjoy with a gorgeous big smile!

Add salt, to taste if needed.

Serve with rice or quinoa and garnish with chopped coriander, spring onions and lime.

Eat and enjoy with a gorgeous big smile!

Naomi's TIP

Add tofu or another lean protein like turkey or chicken

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