Speedy veggie thai red curry
Speedy veggie thai red curry

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, speedy veggie thai red curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

It is speedy if you buy a store bought curry paste and add extra. You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable. Watch how to make amazing Thai red curry at home in this short recipe video!

Speedy veggie thai red curry is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Speedy veggie thai red curry is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Get 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. Take Half pack mange tout
  6. Take Half a cauliflower
  7. Prepare Half a bag frozen Quorn pieces (150g)
  8. Take 200 ml tinned coconut milk
  9. Take 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Take Handful cashew nuts
  11. Get Salt

I've made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I'd get something pretty close to the. 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.

Steps 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.

How to make Vegan Thai Red Curry. Have everything ready before you start. Chop all your veggies and start your rice cooking. Thai Red Curry - everything we know and love about Thai food! Thai Red Curry, like most Asian curries, has a great depth of flavour.

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