Thai Red Curry (Vegan)

Rich, creamy and bursting with flavours, Thai red curry is made with a fiery-red chilli paste, assorted vegetables, and simmered in coconut milk that balances out the hot spices.

The veggies in this dish have been chosen to balance colour, texture and flavour. You can however, add tofu, mushrooms, corn or the choicest of vegetables.

INGREDIENTS : –

(For the paste)

• 4 shallots or 1 red onion
• 3 stalks lemon grass
• 4 red chillies
• 4 cloves garlic
• ½ inch galangal or ginger
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground pepper
• ½ tsp lemon zest

(For the curry)

• 1 ½ cup coconut milk
• 2 cups water
• 2 tbsp oil
• 4 tbsp prepared curry paste
• 1 cup spinach, finely chopped
• 1 cup bok choy, chopped
• 1 cup broccoli, florets (steamed)
• 1 cup carrot, chopped
• ½ cup red bell pepper, chopped
• ½ cup yellow bell pepper, chopped
• ½ tbsp sriracha
• ½ tsp sugar
• 1 tbsp light soy sauce
• 4-5 Thai basil

INSTRUCTIONS :-

1. In a food processor, combine all the paste ingredients and blend to make a slightly coarse paste. If the mixture is too dry, blend in a tablespoon of coconut milk.
2. Place a wok or a pan over medium-high heat. Add in some oil and sauté the veggies until lightly tender. Once ready, turn off the heat and set the veggies aside.
3. Add a tablespoon of oil in the same hot wok and sauté the curry paste for about a minute.
4. Stir in the water and mixed veggies. Cook on medium heat for 4-5 minutes before pouring in the coconut milk.
5. Add the sugar, spinach, bok choy and basil.
6. Allow the curry to gently simmer for 10-15 minutes on low heat.
7. Add the soy sauce and sriracha. Stir well.

Serve alongside the jasmine sticky rice.