Thai Red Coconut Curry by @itsallgoodvegan
@VeganChefRon on youtube
Don’t forget to like, share and subscribe! ❤
2 cups of white or brown rice, cooked according to the back of the package.
Thai Red Coconut Curry
2 tsp coconut oil, substitute with olive oil
1 large white onion, substitute for 2 small onions
3 garlic cloves, minced
3 large carrots, chopped into rounds
2 ½ cups of chopped cauliflower
½ tsp turmeric powder
2 tsp ground ginger
½ tsp salt
½ tsp pepper
¼ tsp crushed red pepper * if you don’t like spicy do not add this
4 Tbsp Thai Kitchen Red Curry Paste, use 3 Tbsp if you are sensitive to heat
1 ½ Tbsp soy sauce, substitute for tamari
1/2 cups vegetable broth, substitute for water
1 can full fat coconut milk (13.6 ounces)
1 Tbsp cornstarch
½ small lime, juiced
1/4 cup fresh basil, chopped (optional)
¼ cup fresh basil, chopped
2 Tbsp green onion, chopped
½ tsp crushed red pepper
Heat a large pot with coconut oil over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and salt and cook until fragrant, 2 minutes.
Add the carrots and cauliflower and cook for 3-4 minutes. Combine the turmeric powder, ground ginger, crushed red pepper, pepper, and red curry paste and stir.
Pour the vegetable broth, soy sauce, and coconut milk, stirring frequently until the curry begins to simmer.
Once the curry is simmering add the cornstarch and lime juice. Turn heat to medium low and cook for 10 minute stirring occasionally.
Add the fresh chopped basil (optional) and stir. Taste soup and add additional seasoning (salt, pepper, or crush red pepper) if needed.
Divide rice and curry into bowls and garnish with additional fresh basil , chopped green onion, and crushed red pepper.Leftovers can be kept in the refrigerator in an airtight container for 3 days.