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Vegetable Red Thai Curry
Vegetable Red Thai Curry

Before you jump to Vegetable Red Thai Curry recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.

A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. It’s related to being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to vegetable red thai curry recipe. To make vegetable red thai curry you only need 19 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Vegetable Red Thai Curry:
  1. Take 1/2 cup peppers Mixed diced  (red , yellow and green )
  2. Provide 1/2 cup zucchini diced
  3. Provide 1/2 cup mushrooms diced
  4. Prepare 1/2 cup onions diced
  5. Get 1/2 cup broccoli florets
  6. You need 1/2 cup bamboo shoot sliced (this is one of the main vegetables in thai cusine)
  7. Prepare 1/2 cup celery chopped
  8. Use 2 tablespoons lemon lemongrass grass
  9. Prepare 1/2 litre coconut milk unsweetened
  10. Get 1/2 cup fresh cream
  11. Prepare For the red thai paste
  12. You need 2 red onions chopped
  13. You need 10 - 15 chilly red thai
  14. Take 8 cloves garlic - 10
  15. Get 1/2 cup bamboo shoot
  16. Prepare 1 tablespoon lemon grass
  17. Provide 2 tablespoons chilli garlic sacue
  18. Take 2 tablespoons vinegar
  19. Prepare Salt
Instructions to make Vegetable Red Thai Curry:
  1. Step 1 : Making Red Thai Paste
  2. In a sauce pan add 2 table spoon of oil. When the oil is warm add onions, garlic and saute them. After they turn little golden add thai chillis, lemon grass, bamboo shoot and cook them until they are cooked.
  3. Add vinegar, salt (around 1/2 tea spoon but to taste). Also add chilly garlic paste (optional)
  4. Once its cooked let it cool for some time and make into a paste in the blender.
  5. This paste can be used for a number of Thai dishes like Thai soup, Thai noodles and Thai fried rice
  6. You can store this paste in the fridge for upto 2 months
  7. For the Curry :
  8. Note :You can take vegetables of your choice. The main flavors are given by bamboo shoot,celery and lemon grass which are must in this curry.
  9. In a big bowl add coconut milk, salt, and 2-3 table spoon of the red thai paste that we made. You can decide how much paste to add by tasting. usually the color should be light red / pink.
  10. In a wok  saute all the vegetables and add then above coconut milk mix.
  11. Add lemon grass and salt.
  12. Add the cream (optional).
  13. Note : if you think the curry is very thin just dissolve 1 teaspoon of cornflour in 1/4 cup of water and dissolve it in the curry and bring it to a boil.
  14. Best served with steamed rice.

This vegetable thai red curry can be made vegetarian and vegan by leaving out the shrimp paste. For the curry, heat one tablespoon of the vegetable oil in a large wok over a high heat. The curry was creamy, slightly spicy, somewhat sour, and a little sweet. Basically everything you could ask for in an excellent Thai dish. I truly hope you get a chance to try this curry!

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