Thai red curry with vegetables

Verna

THE CHEEKY CHICKPEA – This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai restaurant and easy to make!

So you’ll get an authentic taste of Thailand with my simple but amazing thai red curry recipe! Filled with mushrooms, peppers, snap peas and the most flavourful sauce, make this vegetarian curry dish and your whole house will smell amazing, the aromatics are wowsa!

The sauce is perfect for veggies, tofu, noodles or pour it on anything it’s so good!

INGREDIENTS

FOR THE VEGETABLES:

One tablespoon oil, I use grapeseed oil (could use refined coconut oil or your favourite cooking oil)

Half lb (227 grammes) white or brown mushrooms, quartered

One red bell pepper, sliced in strips and cut into two–three inch lengths

One orange or yellow bell pepper, sliced in strips and cut into two–three inch lengths

One and half cups fresh snap peas

FOR THE SAUCE:

One can full fat coconut milk (not lite coconut milk)

1/ 4 cup water

Four tablespoons Thai red curry paste

Half can rotel diced tomatoes and green chilies (mild)

One and half tablespoons tamari, could substitute soy sauce (haven’t tried coconut aminos?)

One tablespoon brown sugar, packed

One teaspoon garam masala

Four seaweed snack sheets

1/4 cup chopped cilantro, loosely packed

Half to one tablespoon oil

Half medium yellow onion, diced

Three cloves garlic, chopped

One and half tablespoons fresh ginger, grated

Two teaspoons fresh lime juice

INSTRUCTIONS

First get that rice cooking according to package instructions.

Prep all your veggies and gather all the ingredients you will need and set aside.

Mix the sauce ingredients (first nine ingredients) in a medium bowl – (don’t add the oil, onion, garlic, ginger and lime juice)- and set aside. (crumble the seaweed sheets with your fingers into the bowl and it’s ok if the coconut milk is lumpy it’ll smooth out in the hot pan)

For the veggies: Now heat a large non stick skillet over medium heat. Add the oil, peppers, mushrooms and a pinch of salt and pepper. Cook for five minutes stirring occasionally. Add in the snap peas and cook for a further three minutes.

You want the snap peas to be tender crisp. Remove the veg to a plate.

For the sauce: In the same pan over medium heat add oil and onions and saute for five minutes until onions are softening and browning a little.

Stir in the garlic and ginger until fragrant, about 30 seconds or so. Now add in the sauce mix and simmer uncovered for two-three minutes.

Remove from heat, stir in the lime juice. Taste for seasonings add salt and pepper to taste if needed or more tamari, sugar, etc.

Return the vegetables to the pan and stir to combine. Reheat slightly if necessary.

Serve in a bowl or plate along side rice with a sprinkling of fresh chopped cilantro and basil (highly recommended!) and lime wedges. Naan is a great side too! Enjoy your Thai curry!