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Vegetable Thai Red Curry Recipe

By Akila jhonson
Serving
4
To prepare
10 min
To cook
30 min

Red bell pepper, broccoli, cauliflower, snow peas, zucchini and bamboo shoots cooked in distinct Thai flavors

INGREDIENTS :

  • Cauliflower (approx. 1/4 head) - cut into bite-size florets
  • 1 1/4 can unsweetened coconut milk
  • 1 sweet red bell pepper - cut into strips
  • 1 Tbsp Thai red curry paste
  • 1 Tbsp vegetable oil
  • 1 small zucchini - cut into julienne strips 2 inches long and 1/8 inch thick
  • 2 Tbsp bamboo shoots - cut into strips
  • Broccoli (about one small head) - cut into bite-size florets

COOKING STEPS :

1.Heat oil in a large soup pot or sauce pan over medium high heat.

2. Add curry paste, mashing with the back of a spoon, and saute until fragrant, about one minute.

3. Add broccoli and cauliflower and mix well to coat with curry paste.

4. Stir-fry for two minutes.

5. Add bell pepper and stir-fry for two minutes.

6. Add coconut milk and stir.

7. Bring to a boil and then turn down heat to let simmer for 10 minutes, stirring occasionally.

8. Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently

 

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