Recipe for Red Vegan Curry
Recipe for Red Vegan Curry from a friend in Thailand is so easy to make. Filled with vegetables dancing in the bowl along with Thai rice cakes to serve for a quick weekend meal.
Servings: 4
Calories: 344kcal
Ingredients
- 2 tablespoon of red paste
- 2 tablespoon vegetable oil
- 1 tablespoon shallot chopped
- 2-3 kaffir lime leaf
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tablespoon fish sauce
- 2 tablespoon palm sugar
- 1 tablespoon 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!
Nutrition
Serving: 4g | Calories: 344kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 17g | Sodium: 1004mg | Potassium: 677mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7333IU | Vitamin C: 82mg | Calcium: 100mg | Iron: 4mg