Speedy veggie thai red curry
Speedy veggie thai red curry

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, speedy veggie thai red curry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Speedy veggie thai red curry. It was such a surprise that this tasted so good! We were so tempted to have a takeaway last night but I'm trying extremely hard to eat healthily!

Speedy veggie thai red curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Speedy veggie thai red curry is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Speedy veggie thai red curry:
  1. Make ready bunch spring onions
  2. Prepare 1 garlic clove
  3. Prepare dessert spoon coconut oil
  4. Take medium pack of closed cup mushrooms (approx. 14)
  5. Prepare Half pack mange tout
  6. Prepare Half a cauliflower
  7. Prepare Half a bag frozen Quorn pieces (150g)
  8. Make ready 200 ml tinned coconut milk
  9. Make ready 1/4 jar red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
  10. Prepare Handful cashew nuts
  11. Take Salt

How to make Vegan Thai Red Curry. Have everything ready before you start. Chop all your veggies and start your rice cooking. This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand.

Steps to make Speedy veggie thai red curry:
  1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
  2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
  3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
  4. Add the coconut milk and stir well. Simmer for 10 minutes.
  5. Meanwhile, check your cauliflower. If its too crunchy then cook it for a further 2-3 minutes on medium. You don't want it too soft as it will disintegrate when added to the sauce. You're after al dente pieces that will keep their shape.
  6. Once your Quorn is cooked, add some salt to season.
  7. Finally, add the cauliflower and cashew nuts and coat with the sauce
  8. Serve with rice or naan.

Who's ready for a cozy bowl of curry?. After many requests from those of you who have spied and asked about. Vegetables in Thai Red Curry with Sweet Potato Noodles. Butternut Squash in Fresh Green Curry. I only have Thai Kitchen Red Curry paste available.

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