Speedy veggie thai red curry
Speedy veggie thai red curry

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, speedy veggie thai red curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Speedy veggie thai red curry is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Speedy veggie thai red curry is something which I’ve loved my whole life. They are fine and they look wonderful.

This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. The veggies I used were asparagus, broccoli, and red bell pepper.

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 can achieve that.

The ingredients needed to make Speedy veggie thai red curry:
  1. Take bunch spring onions
  2. Take 1 garlic clove
  3. Prepare dessert spoon coconut oil
  4. Take medium pack of closed cup mushrooms (approx. 14)
  5. Prepare Half pack mange tout
  6. Prepare Half a cauliflower
  7. Make ready Half a bag frozen Quorn pieces (150g)
  8. Prepare 200 ml tinned coconut milk
  9. Make ready 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Make ready Handful cashew nuts
  11. Prepare Salt

Would you suggest using the same amount Keep your curry flavor base, get creative with your veggies and proteins. 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. How to make Vegan Thai Red Curry. Have everything ready before you start.

Instructions to make Speedy veggie thai red curry:
  1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
  2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
  3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
  4. Add the coconut milk and stir well. Simmer for 10 minutes.
  5. 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.
  6. Once your Quorn is cooked, add some salt to season.
  7. Finally, add the cauliflower and cashew nuts and coat with the sauce
  8. Serve with rice or naan.

Chop all your veggies and start your rice cooking. This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand. Who's ready for a cozy bowl of curry?. After many requests from those of you who have spied and asked about. Let's go over the steps to making it.

So that’s going to wrap it up for this special food speedy veggie thai red curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!