Vegan Thai Red Curry

Quick 1 pot, 15 mins, Vegan Thai Red Curry.

Loaded with the goodness of a plethora of veggies, this Spicy Thai curry is perfect remedy for a long day.

Recipe

Serves: 4

Ingredients

1 and ½ Cup Spring Onion - Chopped (1/2 Cup to be reserved for Garnishing)

2 tsp Ginger Garlic Paste

10 / 12 Button Mushrooms – Sliced

8 / 10 Broccoli

Florets

1 Red Pepper/ Capsicum – Cut into ½ inch Slices

1 Green Pepper/ Capsicum – Cut into ½ inch Slices

2 Tbsp Thai Curry Paste or ~200 gm Thai Curry Paste

3 to 4 Cups Full Fat Coconut Milk

1 Cup Paneer/ Tofu cut in ½ inch squares each

1 / 2 Carrots cut into slices

8 /10 Baby Corns sliced

1 Zucchini cut into slices

Optional Ingredients:

Baby Auberges

Procedure:

1. Heat oil in a wok on high heat. After the oil is heated, turn the stove on medium heat

2. Add spring onion & sauté for one minute & add ginger garlic paste

3. Add carrots, broccoli, baby corn and sauté for 2-3 minutes

4. Add the Peppers, Zucchinis & sauté for 1 minute

5. Add Tofu & sauté for 2 minutes

Tip: If you like your vegetables to be crunchy, do not overcook them.

6. Now add the Thai red curry paste and Auberges. Sauté for 2 mins.

7. Add the coconut Milk and Stir

8. Add salt and sugar according to taste

9. Add basil leaves and stir again

10. Bring to a boil while stirring continuously

11. Turn off the stove & serve hot with steamed rice

12. Garnish with Basil leaves and Spring Onions

#Vegan #Vegetarian #one-pot #spicy #zesty #veggies #green