VEGAN, VEGETARIAN, GLUTEN-FREE
This was probably the fastest Red Thai curry I have ever made. It was going to be dinner time and I wanted something spicy, warm, and comforting. Thai food always comes to the rescue! Red Thai curry is neither high on spice like green curry nor mellow like massaman curry. So decision made – Red Thai curry it shall be 🙂
Having made that critical decision 🧐 lets get down to business.
I try my best to make pastes from scratch. For one, the flavors are fresher than from out of a bottle. Another big factor is most of the ingredients are ones that I usually have at home so I find it very simple to make the paste. Red curry ingredients are shallot, ginger, garlic, red chilly, back pepper, coriander stalks, and lemon peel. I also add miso paste to compensate for the fish sauce, plus lemongrass powder and coarse sea salt.
Today I skimped on the veggies area. This is what I used: a can of baby corn, a bag of frozen spinach, a bag of frozen edamame, a bag of frozen tri-color peppers. All of them were organic so did not feel that guilty 😇 well, to compensate, I brought in plenty of baby carrots :-)) While I was getting the paste ready, I nuked the carrots and frozen veggies one by one in the microwave – parallel processing. So once we get that all done, all it takes is simmering the veggies in the paste with coconut milk. Oh, by-the-way, one more thing – I also put a mix of brown rice, red rice, and quinoa to cook in a rice cooker.
Practically in under 30 minutes I had a gorgeous dinner ready – Rice n’ quinoa with Red curry – spinach, edamame, carrots, and baby corn …… slurping the yummy sauce as we speak… or rather as I type 😄
Red thai curry
- 3 tbsps Red thai curry paste
- 2 cups Coconut milk
- 2 cups Oat milk or any other milk of choice
- 1 can Baby corn 1 inch pieces
- 1 cup Spinach frozen – thawed
- 1/2 cup Edamame frozen – thawed n cooked
- 1/2 cup baby Carrots cooked
- 1 cup tri-color Peppers
- 1 white Onion sliced
- Start a large wok on high heat and add few teaspoons of oil (optional)
- Add the onions and saute at high heat
- Add the tri-color peppers and saute
- Add the edamame, carrots and baby corn – all of which should be cooked by now – along with 2 tablespoons of the red Thai paste, mix well
- Add 1 cup of oat milk and 1 cup of coconut milk and simmer on very low heat for just 5 minutes
- Next add the spinach and remaining oat milk and coconut milk and simmer for 5 more minutes
- At this time, also check the spiciness and add 1 more tablespoon of the Thai paste as needed to adjust flavor
- Enjoy with rice!