Red Thai Vegetable Curry

An amazing thing about traditional Thai dishes like this Red Curry is that there is little room to go wrong on the health front, because such recipes naturally call for gluten-free and dairy-free ingredients like coconut milk and brown basmati rice!

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I owe this one to my mother, who repeated the recipe off the top of her head because she’s a bit of a pro in the kitchen! She has always loved cooking a variation of traditional cultural dishes and has friends from every continent in the world who have taught her their favourite meals from their country of origin and vice-versa. It’s these kinds of dishes that I love to indulge in because they really are the perfect example of where healthy meets delicious.

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Aside from creating healthy and nourishing food, what excites my palette the most is the sharing and learning culture of food. There can never be a dull moment in the kitchen if what you create is always new – there are endless choices of different herbs and spices and combinations of flavours!

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Don’t be put off by the long list of ingredients here, nor whether you have the exact same ingredients to match what the recipe calls for! The bulk of the list is just being added to your blender – and with regards to the ingredients, all you have to do is keep tasting along the way until your happy with your result, then add your coconut milk and your pretty much there!

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Red Thai Vegetable Curry
 
Author:
Recipe Type: Main, Vegetarian
Serves: 4
Ingredients
  • Brown basmati rice
  • 5 dried lime leaves (optional)
  • Pinch Himalayan salt
Curry Paste
  • 1 medium onion
  • 2 garlic cloves
  • 1 large red pepper
  • 1 TBSP red tomato paste (or 200ml tinned tomato)
  • 2 red chillies (or 7 pieces dried cayenne chillies)
  • Bunch fresh coriander (or 15 stalks fresh dill)
  • Inch fresh lemongrass (or dried)
  • 1 inch fresh ginger
  • 1 TBSP coconut sugar
  • black pepper (to taste)
Sauce:
  • Coconut milk (about 600ml or more)
  • 1 TBSP coconut oil
  • Vegetables:
  • ½ large aubergine (250g)
  • 1 courgette (250g)
  • ½ celery stick
  • 3 small cauliflower heads (360g)
  • 5 long flat green bean sprouts
  • 2 Handfuls spinach
Instructions
  1. Place your rice in a saucepan with cold water, salt and lime leaves. Fill water only a ½ inch above rice.
  2. Bring to the boil
  3. Lower heat, cover lid, and allow to simmer for 15 minutes.
  4. In the meantime – Place all the ingredients for your curry paste in your blender and process until smooth. Taste and adjust seasoning to your desire. You want the spice to be extra hot because once it’s heated on the stove with coconut milk this will reduce.
  5. Chop all your vegetables into small chunks
  6. Warm a large pan with your coconut oil
  7. Add your curry paste and simmer until hot
  8. Add your vegetables and stir
  9. Add your coconut milk
  10. Cover and simmer on a low heat for 5 minutes allowing the vegetables to cook
  11. Check rice – strain and place in serving bowl
  12. Once your vegetables have cooked through in the sauce, take off the heat and serve in large bowl.
  13. Enjoy!

 

Stephanie Kazolides

Stephanie Kazolides is the author of angel's belly; a food, health and lifestyle blog aimed at inspiring and educating others about eating for nourishment and living in balance. She is currently studying Naturopathic Nutrition in London and is launching health retreats in the South of Spain this October where she aims to bring a fun and unforgettable yet educational experience to young adults looking to improve their lives forever by re-connecting the dots between mind, body and spirit (in the non-hippy-dippy kind of way)! She is also a yoga enthusiast with a great love for travel, culture & photography!

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