Red Thai Curry

Based on 1 ratings

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 (passata)
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.

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