Red thai curry
Traditional red thai curry simmered with simple vegetables. Recipe for the paste from scratch is also included.
Servings: 8
Ingredients
- 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
Instructions
- 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!