Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Thai red curry

2 Comments

Thai red curry

Thai red curry

 

Thai red curry is something I have missed terribly since going plant based. It usually relies on fish sauce and sugar, neither of which I consume so this has relied on some artistic license to form a red curry! My Thai friends may say this is not true to form I expect…but it is pretty darn good!

The “red” bit is coloured by red chillies of course. I have used two which was plenty for me and I added in red capsicum for extra colour in the paste. If you are a hot head 🙂 use 4-5 red chillies and your red curry will be amazing! And hot…!

Ingredients:

1 purple onion

2 red chillies

1/2 red capsicum

2 lemon grass stalks

3 garlic cloves

2 cm piece galangal, crushed

3 garlic cloves

3  kaffir lime leaves

2 tsp ground coriander

1 tsp ground cumin

1 tsp tamari

½ tsp lemon zest

2 T coconut milk

 

PLace all ingredients into a food processor and process until a fine paste is achieved.

 

For the curry:

Lightly stir fry your preferred ingredients (I used carrot, cauliflower, capsicum, onion and snow peas).

Stir the curry paste through the stir fry.

Add

1 cup coconut cream

2 cups vegetable stock or water

 

And enjoy!

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Author: Rah

www.plantbasedmunchies.wordpress.com

2 thoughts on “Thai red curry

  1. I just made thai green curry this past weekend! Now looking forward to making the red curry. 🙂

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