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Thai-Style Red Curry with Vegetables
You can adapt this curry however you like by adding shredded chicken or beef, tofu or noodles. This version is just with vegetables and is a great store-cupboard standby for using up veg.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Yield:
4 Serves 1x
Category:
Curry
Cuisine:
Thai
Scale
Ingredients
- 3 tbsp peanut oil
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2cm ginger, grated
- 3 tbsp Herbie’s Red Curry Spice Mix
- 1 tsp tomato paste
- 1 tbsp fish sauce (optional – leave out for vegan)
- 1 tbsp brown sugar
- juice of 1 lime
- 2 tsp tamari
- 400ml coconut milk + 200ml water or stock
- 400g vegetables (we used broccoli, cauliflower and green beans but baby corn, snow peas and zucchini work well too. If using carrots, par boil beforehand)
- herbs such as Vietnamese mint, Thai basil and coriander, to serve
- rice or noodles, to serve
Instructions
- Heat 2 tbsp of the oil in a wok, add the onion, garlic and ginger and sauté until soft over low-medium heat.
- Increase heat and add last tbsp of oil and spice mix, stirring to combine to make a paste.
- Add tomato paste, fish sauce (if using), sugar, lime juice, tamari, coconut milk and water or stock, then gently bring to a simmer, stirring.
- Add vegetables and cook until just tender then taste for seasoning and serve.
Nutritional Information
Serving Size
245g
Calories
342
Sugar
11g
Sodium
1g
Fat
28g
Saturated Fat
19g
Carbohydrates
15g
Fiber
4.4g
Protein
5.2g
Red Curry Mix
$5.35
35g
Basil Leaves Rubbed
$3.30
15g
8g
