Recipe for Red Vegan Curry from a friend in Thailand. Filled with spicy curry with vegetables dancing in the bowl with Thai rice cakes.
Unfortunately, this is the last of my cooking class with SJ International. They decided to close after losing 60% of their business during the year of Covid. To be such a thriving business to then close your doors after 10 years is so heartbreaking to hear.
So I can say that the stimulus checks did not help small businesses and here is one of many. I can only say to my friends, that I love their food, their spirit, kindness, and for all that they taught me, thank you and may your future be brighter and more successful than before.
This is a meal packed with flavor which is what I like in a dish. The best part about learning how to make this recipe for Red Vegan Curry is how inexpensive it is to make compared to eating at a Thai restaurant. I consider myself lucky that I learned how to make the real deal red curry from Thailand.
A little about Thailand
Bangkok is the capital city of Thailand and the center of the country’s economy. Thailand has over 14 million residents. It is considered a large metropolis, which is filled with skyscrapers, shopping malls, sky trains alongside more traditional markets, parks, and waterways. Tourism is 6% of the economy of Thailand that has grown over the years. Around 1.5 million people were estimated to enter into poverty in 2020 due to the pandemic, says the World Bank.
How to Make Red Vegan Curry for Dinner
So easy to make this filled with spicy curry with vegetables dancing in the bowl with Thai rice cakes. The beauty of making this dinner, I get to pick any vegetable that I like to fill my red curry.
- Heat the oil in a medium pot over medium low heat. Then add green curry paste, kaffir lime leaf and shallot in the pot, stir the curry paste until you can smell the aroma.
- Add coconut milk, chicken broth water and thai eggplant. Simmer until the eggplant is 80% cooked. Add the broth depending on the consistency you want the curry sauce. (¼ cup-½ cup it’s perfect for the and the taste)
- Add chicken and all the vegetables, seasoning, fish sauce, sugar, palm sugar, chicken broth powder. Then the turkey berry, red bell pepper, bamboo shoot and long bean, cook little more about 3-5 minutes or until the vegetables are soft and then all is good.
- Before turning off the heat on the oven, put the Thai basil into the curry for about a minute and stir, shut the stove and pour on top into a bowl of rice.
- EnJoy!
Thai Rice Cakes
This is the first time I ever had Thai Rice Cakes and they were jumbo sixe rice grains. SP recommended them to me and they were perfect to make with the Red Vegan Curry. All I did was follow the package directions to make them. You can also order these from none other, Amazon. Which is a great place to order so many wonderful Asian cooking products.
THE BEST RED CURRY PASTE YOU CAN BUY ON >>AMAZON
Ways to Serve
Here are a few of the ways that I have served Red Vegan curry.
- White rice
- Brown rice
- Rice noodles
- Ramen noodles
Tips
It’s a quick meal to make for two so I always double the recipe to place in containers and freeze for a quick meal. It has freeze beautifully for me and the best part is that it’s easy to warm up for a quick dinner during the week.
Thank you SP International for the Cooking Class!
More Asian Recipes
- Thai Ribs in the Oven Recipe {Low-Carb)
- Low-Carb Teriyaki Beef Dinner {China}
- Green Curry Thai Recipe
- Sweet And Spicy Korean Beef With Bao Bun {Korea}
Beach Travel Guides
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Recipe for Red Vegan Curry
Ingredients
- 2 tbsp of red paste
- 2 tbsp vegetable oil
- 1 tbsp shallot chopped
- 2-3 kaffir lime leaf
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp sugar
- 2 cups broccoli
- 1 cup carrots shredded
- 1 cup peas
- ½ cup bamboo shoots
- 1 small onion chopped
- ½ cup baby corn
- 4 Turkey berry
- 6 leaves Thai basil chopped
- 2 limes sliced
Instructions
- Heat the oil in a medium pot over medium low heat. Then add green curry paste, kaffir lime leaf and shallot in the pot, stir the curry paste until you can smell the aroma.
- Add coconut milk, vegetable broth water. Simmer until the eggplant is 80% cooked. Add the broth depending on the consistency you want the curry sauce.
- Add all the broccoli, carrots, peas, seasoning, fish sauce, sugar, palm sugar, vegetable broth powder. Then the turkey berry, bamboo shoot and baby corn, cook for a little more about 3-5 minutes or until the vegetables are soft and then all is good.
- Before turning off the heat on the oven, put the Thai basil into the curry for about a minute and stir, shut the stove and pour on top into a bowl of Thai rice cakes
- EnJoy!
Cheryl
I love this we tried it last night for dinner and it was so easy and better then the restaurant near us. Thanks for sharing!
Lizzy
So glad you loved it, thanks for visiting my blog, xoxo Lizzy