Name: Vegan Red Thai Curry recipe by krishnakumari m at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For the Red Curry Paste: Thai Red Chillies or Birds Eye Chillies: 2-3; Garlic: 2-3 Pods; Shallots: 2-3; Coriander Seeds: 1 tsp; Cumin Seeds: 1 tbsp; Lemon Zest (Grated Yellow Peel of Lemon Skin): 1/2 tsp; Lemon Grass: 2 sprigs; Kaffir Lime Leaves: 2-3; Galangal or Normal Ginger: 1/2 inch; Coconut Milk: 2-3 tbsp; For the Vegetable Stock: Carrot: 1; Onion: 1 medium sized, chopped into 4 quarters; Beans: 2; Lemon Grass: 2 sprigs; Cauliflower or Broccoli: 6-7 Florets; Water: 2.5 Cup; For Vegan Red Thai Curry: Carrot Juliennes: 1/2 cup; Onions: 1 medium sized, chopped into slices; Cauliflower/Broccoli Florets, Capsicum Juliennes, Chopped Beans Eggplant Cubes (optional) 1/2 cup each; Galangal or Normal ginger: 1/2 inch finely chopped; Garlic Pods: 3-4 finely chopped; Lemon Grass: 2 sprigs; Coconut Milk: 1/2 cup thick extract; Sugar: 1 tsp; Vinegar and Soya Sauce: 1 tsp each; Vegetable Stock or Water: 1 cup; Salt to taste; Oil: 2 tbsp

Ingredients Serving: 4

For the Red Curry Paste: Thai Red Chillies or Birds Eye Chillies: 2-3
Garlic: 2-3 Pods
Shallots: 2-3
Coriander Seeds: 1 tsp
Cumin Seeds: 1 tbsp
Lemon Zest (Grated Yellow Peel of Lemon Skin): 1/2 tsp
Lemon Grass: 2 sprigs
Kaffir Lime Leaves: 2-3
Galangal or Normal Ginger: 1/2 inch
Coconut Milk: 2-3 tbsp
For the Vegetable Stock: Carrot: 1
Onion: 1 medium sized, chopped into 4 quarters
Beans: 2
Lemon Grass: 2 sprigs
Cauliflower or Broccoli: 6-7 Florets
Water: 2.5 Cup
For Vegan Red Thai Curry: Carrot Juliennes: 1/2 cup
Onions: 1 medium sized, chopped into slices
Cauliflower/Broccoli Florets, Capsicum Juliennes, Chopped Beans Eggplant Cubes (optional) 1/2 cup each
Galangal or Normal ginger: 1/2 inch finely chopped
Garlic Pods: 3-4 finely chopped
Lemon Grass: 2 sprigs
Coconut Milk: 1/2 cup thick extract
Sugar: 1 tsp
Vinegar and Soya Sauce: 1 tsp each
Vegetable Stock or Water: 1 cup
Salt to taste
Oil: 2 tbsp

Instructions

To prepare the Thai Red Curry Paste, grind all the ingredients given for the 'Thai Red Curry Paste' to make a coarse or fine paste of it. Keep it aside.
To prepare the Vegetable Stock, boil all the ingredients given for the vegetable stock on a high flame until the volume is reduced to 1 cup. Then strain it and keep it aside.
To prepare the Vegan Red Thai Curry, heat oil in a pan, add in the chopped ginger and garlic along with lemon grass. Fry it for a minute or two.
Add in the chopped onions and fry it for 2-3 mins. Now add in the chopped vegetables and cook until they are 75% done.
Next, add in the prepared Red Curry Paste, mix it well and fry for 2-3 mins.
Now add in the sugar, salt, vinegar, soya sauce and vegetable stock. Mix it well and cook on a low flame.
Once it starts boiling, add in the coconut milk and mix it well. Simmer it for 5-6 mins.
Serve it with thai Rice or any other variety of cooked rice.

Similar Recipes