Thai Red Curry

This recipe is perfect for those busy individuals that don’t have a lot of time to cook but still want to eat really healthy and flavorful food. This recipe is a one pot recipe and only takes about 30 minutes to make, meaning it’s a fast cooking recipe with little clean up! The best part of this recipe is that you can really switch up the veggies and add whatever veggies you already have on hand; it is so versatile! This recipe is a perfect way to utilize the vegetables in your fridge that are about to go bad. I love loading mines up with a lot of veggies. I usually add tofu to this curry, but feel free to add whatever protein you would like!

Ingredients:

-1 large onion

-2 tomatoes

-2 green chillis

-1 carrot

-1 tsp of rice vinegar ( 2 tsp of lemon juice can be substituted for this)

-1 green bell peppper

-1 tsp of minced garlic

-1 tsp of salt

-1 tsp of black pepper

-2 tsp of red chili powder (I like my food spicy. If you like a more mild spice, you can opt out of the chili powder)

-A handful of mushrooms

-1 head of broccoli

-3 heaping tsp’s of red curry paste. I usually buy this one.

-1 can of full fat coconut milk

-2 cups of water

-1/2 a chicken buillon cube. You can use chicken broth or veggie broth or can opt out entirely! This just adds a little more flavor.

Directions:

  1. Saute your sliced onions in a pan with some oil to prevent it from sticking.. Once the onions have softened, add in the rest of your veggies and saute on medium high heat
  2. Add in your minced garlic, salt, pepper, chilli powder and buillon cube. Mix and let it cook for about 2 minutes.
  3. Turn the heat to medium low and add in coconut milk and water.
  4. Let it cook for about 15 minutes. At this point you’ll notice that the curry will have thickened.
  5. Add in your lemon juice/ rice vinegar.

Notes:

I usually add in tofu to my curry. I prepare it by cutting extra firm tofu into small cubes and I put them in a large frying pan and cook them with 2 tsp oil. I let them cook on one side for about 2 minutes before messing with it. This is key to getting crisp edged tofu. Once the tofu has been browned all over, add it into your prepared curry and serve it along side some rice and enjoy!

If you would like to use chicken or beef: Cut it into thin strips and add in after the onions but before the rest of the veggies.

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