Steps to Make Delicious Speedy veggie thai red curry

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Speedy veggie thai red curry. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Speedy veggie thai red curry Recipe. You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

You can cook Speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Speedy veggie thai red curry

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

A delicious Thai red curry with vegetables and crispy baked curry.Bursting with flavour this curry is perfect for date night.I've also used some last of the season courgette and green beans for the veggies in this curry, along with red pepper which gives this curry a nice bit of crunch.Try them tossed in classic marinara sauce, topped with a simple pesto, or in this fiery Thai red curry with broccoli, bok choy, and string beans.

Speedy veggie thai red curry step by step

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..

Butternut Squash in Fresh Green Curry.Along with these vegan meals I love love love the versatility of Thai food.Keep your curry flavor base, get creative with your veggies and proteins.

My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials.I've made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I'd get something pretty close to the.Thai Red Curry Paste: Check the ingredients to ensure vegan friendliness.This is a mild curry, if you prefer your curries more on the spicy side then The Veggies: The veggies you use are very flexible and you can adjust this according to what you have on hand.Other veggie options that will also work.