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Red Thai Curry - green heart love

Thai Red Curry With Vegetables

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4 people
Author Puja Verma
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DESCRIPTION

Here’s a yummy way to utilize endless options on the veggies for your diet. I usually store curry paste in my pantry, and I like to make use of it when I have so many left over vegetables sitting in the refrigerator. However, I prepared this one as colorful as possible by adding bright reds, yellows, and greens. It gives a vibrant outlook to the curry.

INGREDIENTS
 
 

  • 2 tablespoon sesame oil toasted
  • 4 tablespoon Thai Curry Paste
  • 2 tablespoon garlic minced
  • 1 tablespoon ginger minced/grated
  • 3 tablespoon tamari soy sauce low sodium
  • 3 tablespoon maple syrup
  • 2 tablespoon lemon juice
  • 1 tablespoon rice vinegar
  • 1 ½ cups shiitake mushrooms chopped
  • 1 cup carrots chopped (diagonally)
  • ½ cup red bell pepper julienne cut
  • ½ cup yellow bell pepper julienne cut
  • ½ cup onions finely chopped
  • ½ cup snow peas
  • 6 oz baby bok choy roughly chopped
  • 27 oz coconut milk full fat
  • 1 teaspoon salt or per taste
  • 1 tablespoon sweet basil leafs garnish

METHOD
 

  • In a large skillet with deep sides, heat sesame oil. Then add Thai Curry Paste, garlic, and ginger. Cook till fragrant (about 4 to 5 mins) on low to medium heat.
  • Season by adding soy sauce, maple syrup, lemon juice, and rice vinegar. Then add carrots and cook until fork-tender.
  • Add mushrooms, bell-peppers, and onions. Cook and keep stirring until onions are translucent.
  • Pour in coconut milk, sprinkle with salt and bring curry to a gentle simmer. Then add the snow peas and bok choy.
  • Remove curry from the heat and garnish with sweet basil leaves.

NOTES

Feel free to change up the vegetables, as desired.
The secret to a good Thai curry is proper balance of sweet and sour. The tangy taste comes from both rice vinegar and lemon juice, and the sweetness comes from maple syrup. I encourage to use full fat coconut milk because it adds proper richness to the curry. Also, a little rice on the side is a great compliment to this curry.

NUTRITION

Calories: 569kcal | Carbohydrates: 31g | Protein: 9g | Fat: 50g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 1171mg | Potassium: 988mg | Fiber: 5g | Sugar: 14g | Vitamin A: 10382IU | Vitamin C: 95mg | Calcium: 150mg | Iron: 8mg
Course: Main Course
Cuisine: Thai
Keyword: stovetop curry, thai curry, vegan curry
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