Best Red Curry With Vegetables Easy Recipes

RED VEGETABLE CURRY

Steps:

• Heat 2 Tbsp oil in a large enameled cast iron pot over medium heat. Add onions and saute until nearly softened, about 5 minutes.
• Add in garlic, ginger and jalapeno and saute until softened, about 5 minutes. Add in the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 minutes, stirring frequently.
• Stir in 1/4 cup water. Transfer curry mixture to a food processor and puree until smooth, about 2 minutes.
• Heat remaining 2 Tbsp oil in same pot over medium heat. Add curry mixture and cook 1 minute.
• Add the garbanzo beans, cauliflower, and bell pepper and toss to coat with curry mixture.
• Stir in vegetable broth, tomato sauce, and coconut milk. Season with salt to taste and bring to a light boil.
• Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally (original recipe lists simmer covered for 30 and uncovered for 15, but I prefer a slightly thicker consistency).
• Serve warm over basmati rice, topped with green onions and plenty of cilantro.

EASY THAI RED CURRY

Steps:

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

QUICK AND EASY VEGETABLE CURRY

Steps:

• In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
• Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
• Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

THAI RED CURRY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.