Vegan Thai
Red Curry
Lunch or dinner idea
Ingredients:
1 Tsp coconut oil
1/2 sweet onion or 1 shallot
1/4 extra sweet onion
1 garlic toe
1 inch of fresh ginger
2 Tsp Thai red curry paste (store-bought)
a few dried chili flakes
juice of 1/2 lime
350ml vegetable broth
2 handful of cut yams (orange)
2 handful of delicata squash cut (remove seeds)
1 red bell pepper or 5 small mini peppers
1/2 can of coconut milk full fat
1 stalk of green onion
Thai basil leaves
Salt and pepper
Chopped Cilantro leaves
Red fresh chili (optional)
Tips:
Thai red curry paste store-bought is a nice quick alternative to make authentic flavored Thai recipes. Many brands show very few and natural ingredients, aim for these brands for a healthy dish.
Optional recommendations:
Cook rice as a side dish: Jasmine rice or brown rice goes well with the dish. Start cooking the rice when your curry is having the first 10min cook time to get both dishes ready at the same time.
Rice recipe: 1 cup of rice with 1 1/4 cup of water, one 1/4 of onion, salt.
For non-vegan version add 1 tsp of butter or ghee.
Prepare vegetables: Thinly slice onions and green onion, grate garlic and ginger, cut yams into 1.5x1.5 inches, delicata squash into cubes about the same size (so they cook about the same amount of time) as well as the red pepper. If you use mini peppers cut them in half, remove stem and seeds.
Start cooking the curry by adding coconut oil into pan and frying onion slices till golden, add garlic and ginger on low heat for 2 min, add red curry paste, chili flakes and fry for another 1-2 min. It looks a bit dry but this rosting process will enhance all the flavors. Add lime juice, stir one more time and then add broth. Heat up until broiling, now you add the vegetables and cook for about 10min at medium heat with closed lid.
Start preparing the rice: Wash rice under lukewarm water for about 2-3 min, then add rice with water, 1/4 of a onion and salt into pot, close with lid. Get it up to a broil, then lower heat and simmer on low til rice is done about 10-12 min.
Back to the curry: Add coconut milk, thai basil, green onions, season with salt and pepper and simmer at low heat for 5 min. Take off stove and let rest in pot for 5 min. Serve with chopped cilantro and rice. Add a few more chili flakes or fresh thin sliced re chili for extra kick of spice.