Thai Red Curry | Vegan Curry | Tofu Curry | Red Curry Recipe
Thai Red Curry
Thai red curry is popular Thai curry. It is made with red curry paste, coconut milk, vegetables and tofu.
This Spicy Curry taste delicious with little hint of lime and sugar. Perfectly goes with Jasmine rice or noodles.
Thai food lovers can't miss this.
#thairedcurry #redcurry #mom'sspecialrecipes #vegancurry
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Delicious Vegetable Coconut Curry ???? Easy Plant-Based Curry Recipe for Vegans (This is so good!)
Let me show you an easy, savory, and definitely healthy vegan / plant-based recipe you can easily make at home!
➡️ In this recipe we will add a smoothly blended red bell pepper and tomato puree with fresh eggplants, green beans, firm tofu, and coconut milk.
We then mix this with a concoction of spices including cumin, coriander, and cayenne to give it the smell and color that we expect from a curry.
Adding veggie puree to your diet in addition to the amazing benefits of coconut milk is a surefire way of getting the most out of the nutritional goodness in vegetables.
➡️ With the caramelized onions adding flavor to this dish, this will surely be one of the easiest, healthiest and certainly tastiest plant-based / vegan dishes you can serve.
Both your vegan and non-vegan friends will surely love this.
???? There are many varieties of curry to choose from, which one is your favorite?
▶️ RECIPE INGREDIENTS:
???? For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped
▶️ Other Ingredients:
3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion - Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces
200g / 2 Cups Green Beans - edges trimmed and chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat UNSWEETENED Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+3/4 teaspoon pink Himalayan salt)
▶️ METHOD:
Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.
(PLEASE NOTE: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter)
To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt, and fry on medium to medium-high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release its moisture and help it cook faster, so don’t skip it.
Now reduce the heat to low and then add the ground cumin, coriander, turmeric, and cayenne and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top which means the puree is cooked perfectly.
Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, and salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.
Uncover and give it a good mix. Now turn the heat to medium-high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.
▶️ IMPORTANT TIPS:
???? Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
???? Reduce the heat before adding the spices, it will prevent from burning
Enjoy!
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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#VeganCurryRecipe #VegetableCoconutCurry #FoodImpromptu #VeganRecipes #HealthyVeganRecipes #VeganFood #HealthyRecipes #EasyCurryRecipe #CoconutCurryRecipe #CoconutCurry #VeganCurry
Veg Thai Red Curry by Tarla Dalal
Thai Red Curry,A traditional fiery red thai curry simmered with assorted vegetables.
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Thai Red Curry
A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.
Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.
Ingredients
2 cups coconut milk (nariyal ka doodh)
1 tbsp cornflour dissolved in 2 tbsp coconut milk (nariyal ka doodh)
1 tbsp oil
2 tbsp finely chopped basil leaves
Salt to taste
1 cup blanched babycorn, cut diagonally
1 cup blanched broccoli
½ cup paneer (cottage cheese) cubes
Salt to taste
To be blended into a smooth red curry paste (using enough water)
10 whole dry Kashmiri red chilles, soaked in warm water for 15 minutes and drained
¾ cup roughly chopped onions
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera) powder
1 tbsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)
5 cloves garlic (lehsun)
2 tsp grated lemon rind
¼ cup finely chopped lemongrass (hare chai ki patti)
½ tsp white peppercorn powder
Salt to taste
Method
1. Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
2. Add the basil and cook on a medium flame for 1 minute.
3. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
4. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
Serve hot.
The BEST and WORST Thai Curry Paste - Taste Test!
What's the best Thai curry paste? And what's the worst one? I did a blind taste test of the most common brands of Thai curry paste to find out, and then tried to see if the worst one can be salvaged!
RED CURRY CHICKEN RECIPE:
CURRY PASTE 101:
YELLOW CURRY BEEF RECIPE:
SUPPORT THE SHOW & GET BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOKS:
00:00 Intro
01:17 The 5 brands and how I chose them
03:09 A little background on curry paste
03:46 Taste Test #1 - Curry Sauce
12:50 Taste Test #2 - Full Chicken Curry
16:45 The Takeaways
CONNECT WITH ME!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Amazing Thai Red Curry Recipe!
In today's episode of Wok Wednesday, Jeremy tries to cut the hardest sweet potato in the known universe. He also shows us how to make a Thai red curry!
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Red Thai Curry | Red Thai Curry with Herbed Rice Recipe | Red Thai Curry Paste Recipe | Jay Patel
Red Thai Curry | Red Thai Curry with Herbed Rice Recipe | Red Thai Curry Paste Recipe | Jay Patel
Serves: 4-5 people
Ingredients:
For Red Thai Curry Paste:
Dry/Fresh Lemon Grass - 2 tsp (Use lemon Zest if you don't have Lemon Grass)
Black Pepper - 1/2 tsp
Coriander Seeds - 1 tsp
Red Chillies - 5-6 (Soaked in Water)
Tomato - 1 Medium Size
Ginger - 2-3 Inch Piece
Garlic Cloves - 5-6
Soy sauce - 1/2 tsp
Oil - 2 tsp
Fresh Coriander
Coconut Milk - 3 tsp
Note: You can store this curry paste in a glass container for 1 month in the refrigerator, and in a zip lock bag for 6 months in the freezer.
For Sauteed Vegetables:
Oil - 2 tsp
Butter - 2 tsp
Minced Garlic - 1 tsp
Broccoli - 1/4 cup
Zucchini - 1/4 cup
Baby corn - 1/4 cup
Mushroom - 1/4 cup
Green Bell Pepper - 1/4 cup
Red Bell Pepper - 1/4 cup
Paneer/Tofu - 1/4 cup
Salt - To Taste
For Curry:
Oil - 2 tsp
Butter - 2 tsp
Red Thai Curry Paste - 3-4 tsp
All-Purpose Flour (Maida) - 2 tsp
Coconut Milk - 2 cup
Sugar - 1/2 tsp
For Herbed Rice:
Butter - 2 tsp
Dry Mixed Herbs - 1 tsp
Chopped Coriander
Cooked Rice - 2 cup (Salted)
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