The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Love, love, love! I use Mae Poy Thai red curry paste (amazon, far better than those in the grocery store) with sweet potatoes and peppers. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I do empty veggies from pan and add some chicken,once chicken is cooked i add the coconut milk and water. Quite good! An alternative for more heat is a little Louisiana hot sauce. **Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. This way they were al dente. If you love this recipe: Be sure to check out my other Thai-inspired recipes here! I Served with white jasmine rice. I don’t know if eggplant would work best in this one as it acts more like a sponge and I find it’s best roasted to get the best flavor. Beetroot and chocolate cake with feathered icing, Mary Berry's stained glass window biscuits. Thank you so much for sharing such awesome recipes Kate. I also updated the post with better photos! used Tamar I and it was fabulous! I haven’t tried freezing all my recipes and can’t say for sure. Used veggies on hand – frozen cauli, broccoli, spinach.Yummy! I made his for the second time last night, and you’re right, it makes a great breakfast, too. Is easy and so delicious. Just before serving, season the rice to taste with salt and fluff it with a fork. I’m happy you enjoyed it. Add the onion and cook 5-8 minutes or until beginning to soften. I used red onion, red and yellow bell peppers, yams instead of carrots (cut into small squares and microwaved till 1/2 way cooked) and a can of rinsed/drained bamboo shoots . Thank you sooooo much. Jacqui. I also added sweet potato and chickpeas for a little more protein. Vegetarian, vegan and gluten free recipe! Thai Vegetable Curry. It tasted good but I’m sure it’d be better as written. I wish I would’ve had lime juice or rice vinegar. I am a college student who has been craving thai food, and I tried it today! :). It freezes well. If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. It’s 102 F in Northern CA right now, and I wanted to add baked tofu- so I baked it at 8am before it started roasting outside :) Added cabbage instead of kale, bell peppers, carrots, lots of cilantro, and 1 1/2 T red curry paste. I’m happy you enjoyed it. However, I know some readers have found substitutions that have worked well like broccoli, cauliflower etc. Eating vegan in Asia is SO easy, there are … You can cut it in half, check the sauce and then see if you would like to add more. I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal. I was wondering how spicy the thai red curry sauce is, as I tend to only handle half spicyness that others can. 5 stars for me! It also is vegan and gluten free. LOVE your recipes. Curry was amazing. I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. I topped it with scallions and felt it needed a bit more heat, so I added red pepper flakes. I added some cauliflower (since I had some on hand that needed to get used up) and tofu and cut back a bit on the amounts of the other veggies. Remove from heat, drain the rice and return the rice to pot. Not all brands are (they can contain fish sauce and/or shrimp paste). Hi! The red curry sauce was mild but very tasty. Thanks! I like to mix up the vegetables each time I do it, I quite enjoy replacing the kale with bamboo shoots and water chestnuts for a slightly more exotic feel. Or is there another plant based fat I can use? Does it matter ? Leave a comment below and share a picture on. Add the curry paste, coconut milk and water then bring to a boil. Email me when Kate or another C+K reader replies directly to my comment. ; Add the onions and saute for 5 minutes, or until soft. I’m glad this one didn’t disappoint, Jesse! You can. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Serve with boiled rice and the remaining coriander scattered over. I used your sauce recipe and added my leftover chicken and leftover veggies! It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood. Thank you for sharing. Plus, with a red curry … Heat the oil in a large frying pan over a high heat. ~.~. I used chicken broth instead of water, but followed the rest of the recipe. Melt coconut oil in dutch oven or heavy pot over medium heat. This is so delicious, and so easy. But would I lose flavour by cutting red curry sauce? Affiliate details ». Leave for 10-12 minutes on low, turn off and leave covered. It was delicious! I’m glad you loved it, Johanne! Can I add to, or substitute the carrots with other vegetables? Great combination, Jen! I couldn’t find any red curry paste when going shopping for this recipe, so I used Biryani curry paste instead and it still turned out lovely! Of course I used Butler Soy Curls (==>>obsessed! This flavor … Serve sprinkled with coriander leaves and Thai basil leaves, if using. Happy to hear it was such a hit. Any suggestions on how to balance out the taste? I would say it was more delicious than what I have had in a restaurant. You could try cashew milk, although it may be too watery. Thank you for your review. This recipe is so easy to customize and is delicious. And, when we ate the leftovers for lunch the next day, it was as if my kids read your post in saying the dish was even more flavorful and delicious the next day! Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Thank you! Deere-lish! Thanks for putting this recipe up! I, too, always used the Thai Kitchen brand but was always disappointed that it did not have the flavor and heat of that used by the Thai restaurants I frequented. Hello! Tastes like an authentic Thai curry, must be the best Thai curry I made at home, highly recommended! Cooking rice for 30 minutes sounds definitely too much. We started with chicken thighs, cooked them fully, set aside, then proceeded with the recipe as written, threw in the chicken at the end. I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. Thanks from the UK! halved lengthways And yes, looking forward to leftovers for breakfast. Thank you! Add the rinsed … It’s the BEST homemade Thai curry I’ve had so far. Add the Thai paste and sweet potato and stir until well combined. I made this recipe a few days ago and I loved it! Will definitely make it again Thank you from the heart of the Mediterranean. Can you do the same with green curry or yellow curry? Add GREEN ONION (the stalk), GARLIC, and GINGER; sauté a few … Due to the mix of spices in the paste, I would say that Massaman curry tastes more Indian than a Panang curry. Really enjoyed it. I took out the sugar and used coconut aminos instead of soy sauce. Made with Asian eggplant, baby bok choy, snow peas, mushrooms, zucchini, pepper and more! If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Then add the curry paste and cook, stirring often, for 2 minutes. This was delicious – thank you for sharing. It is the first time I was happy with the results! Other than that, I make no changes. Thank you for another great recipe! If you like Thai food you’re gonna love this Vegetable Curry – skip the take out and make a … ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. Let me know! I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower & yellow squash. I had carrots, broccoli, and kale from the garden. It was amazing and I’ll definitely make it again! i made it with golden potatoes, tofu, and the veggies listed. If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more! Turn the heat down to low, and allow the curry … I’m making it yet again tonight. My family loved it! My version had a little powdery texture occasionally but it may be that I added the coconut milk too quickly & didn’t cook / mix the paste enough first. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste. I use veggie dicer to keep pieces uniform, so they cook evenly and serve with jasmine rice. It’s so good! Used Blue Dragon Red Thai Curry Paste This recipe will be added to the Meatless Monday roster for sure! If you have a question, please skim the comments section—you might find an immediate answer there. Kate, I wish to make Thai Red curry with Vegetables. Continue to cook for 5 more minutes. KB. Blessings to you and your family. This recipe is a keeper! Bonus? I'm probably making a big mess in my Kansas City kitchen right now. Thank you for taking the time to review! Will definitely make it again. Thank you, Kate! Hi Sid, thank you for your feedback. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. It is a flexible vegan recipe that you can modify with whatever vegetables or protein that you have available. It was a great hit, and we loved it! Amazing amazing amazing recipe! 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