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Red Thai Curry

Based on 1 ratings

β€œOne of my favorites to make, with loads of spices. Please be aware cooking times are indicational as cooking on induction deffirs from cooking on gas”

Difficulty

Easy πŸ‘Œ
20
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp red curry paste
1 tbsp tomato purΓ©e
2 tbsp ginger (grated)
3 cloves garlic (grated)
shallot
150 ml coconut milk
150 ml bouillon water
Β½ tbsp agave nectar
1 tsp lemon grass powder
1 tsp smoked paprika powder
1Β½ tsp turmeric powder
red bell pepper
Β½ zucchini
150 g broccoli
25 g raw cashews
lime
  • Step 1/9

    Thinly slice the shallot, mince the garlic and ginger. Dice courgette, bell pepper and cut broccoli and set aside.

  • Step 2/9

    Heat a wok over medium-high heat. When hot add coconut oil or rice oil to the wok together with the shallot. Saute for two minutes

  • Step 3/9

    Add garlic and ginger, saute for one to two minutes

  • Step 4/9

    Add red curry paste, tomato puree and the mix of spices, stir with the other ingredients and let sit for 1 minute

  • Step 5/9

    Now deglace the pan with coconut milk, 2/3 of the bouillon water and add agave (or maple) syrup and stir a couple of times

  • Step 6/9

    Add courgette, bell pepper to the wok and let simmer for approximately 10 minutes on low-medium heat

  • Step 7/9

    In the mean time in another pan steam the broccoli for about 4 minutes and add this to the wok. The sauce should cover all the veggies. Add more liquid (water or coconut milk) if this isn't the case.

  • Step 8/9

    After 10 minutes of simmering add raw cashews and squeeze the lime over the curry. Let sit for 3 minutes.

  • Step 9/9

    Serve with wild rice, parsley and sesame seeds. You can also use coriander.