Thai Red Coconut Curry

Red Thai Coconut Curry

Ever since we returned from Bali I have had a craving for all the amazing curries we had over there, the food was so incredibly fresh, flavourful, bold and cheap!

I was never really a curry sort of girl before Bali, I would never go out of my way to order a curry when out to dinner and never really cooked curry at home. Well all that is about to change because I am all about curries at the moment and have discovered just how easy and delicious they are to make.

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I have been dreaming about a vegan Thai Red Coconut Curry I had whilst we where away and was thinking about how I would be able to make one that Dylan could easily add some meat too if he wanted but he surprised me by wanting to try the curry completely vegan.

He absolutely loved the curry and even at some tofu, I am pretty blown away because he is normally super duper picky. If this curry is loved by a super picky meat eater I am pretty sure just about anyone will like it!

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Thai Red Coconut Curry

  • Servings: 6-8
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 2 Tbsp coconut oil
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 1 tbsp shallot, minced
  • 2 tbsp lemongrass, minced
  • 6 tbsp red curry paste
  • 1 brown onion, diced
  • 500 grams potato, peeled and diced
  • 1 cup cauliflower, diced
  • 1 cup carrots, diced
  • 1 zucchini, diced
  • 1 pack firm tofu, cut into small cubes
  • 2 cups salt reduced vegetable stock
  • 1 tin coconut milk
  • 2 cups rice
  • 1 red chili, diced

DIRECTIONS:

  1. Cook the rice according to instructions, I placed mine in the rice cooker then added 4 cups of water and left to cook.
  2. Place a large pot on medium heat and add coconut oil, garlic, ginger,shallots, chili, lemongrass and onion, constantly stirring for around 2 minutes or until the onions sweat down and become translucent.
  3. Add the curry paste and stir continuously until everything is evenly mixed.
  4. Add the potato, cauliflower, carrot, zucchini, vegetable stock and coconut milk, bring to the boil and then reduce to simmer for around 30 minutes or until the vegetables are soft.
  5. Once the rice is cooked serve immediately.

The curry does keep for around 2 days but ensure it is container is completely sealed.

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There you have it, one of the easiest recipes I think I have ever made and is perfect for a mid week dinner. It makes a rather large batch but tastes just as good the next day reheated for lunch.

Let me know if you give this curry a try, do you have any curry recipes I must try?

LoveTheHunts-1

 

 

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