Red Curry Kick
Since I was able to get yesterday's post out I decided to back track to my "official first meal back to Veganville". For some reason I am in love with red curry at the moment. So anything that is Thai or curry related I'm all in, did I mention the word love?! Well I really mean it... Ok so the reason you visited the blog today was for another recipe, right? Well here goes: This is my Red Thai Curry Vegetables recipe, get your taste buds ready!
Here are the ingredients you'll need:
1 1/4 cup of jasmine rice or any long grain rice
1 tablespoon of olive oil
1 small onion
Salt to taste
1 tablespoon of grated ginger
2 cloves of garlic minced
1 red bell pepper, slice into thin long stripes
1 yellow or orange bell pepper, slice into thin long stripes
3 carrots, peeled and sliced diagonally
1 cup of broccoli
2 tablespoons of red curry paste
1 14oz regular coconut milk
1/2 cup of water
1 1/2 cup of kale, remove ribs of the kale and slice into thin stripes
Soy sauce or rice vinegar
Garnish with cilatro or basil , optional red pepper flakes or sriracha sauce
Now that you have all your ingredients ready, let the science began!
Prepare your rice according to the package directions, add salt to tase. After it cooks let it rest until you're ready to serve, fluff with a fork.
Now the curry sauce: warm in a large skillet over medium heat. Once it's hot add tge olive oil, next add the onion sprinkle with salt to taste, stir often cook until the onions are translucent (about 4 to 5 minutes). Next add the ginger, cook for another 45 seconds , stirring continuously.
Add peppers, broccoli and carrots. Cook until the peppers are tender, 3 to 5 minutes. Now add curry paste, cook and stir for an additional 2 minutes.
Add the coconut milk, water, kale and sugar. Whisk to combine.
Bring the pot to a smimmer over medium heat. Allow the kale, carrots and peppers to soften to your desired tenderness.
Remove the pot from the heat after 10 minutes. Now add the soy sauce or rice vinegar. Stir. Now serve over rice and garnish with your choice of cilatro, basil and for additional flavor or kick add red pepper flakes.
Prep time: 10 minutes, cook time 30 minutes. Total time in the kitchen 40 minutes.
This is a really easy recipe to make at home, its much more healthier and tastier than going out to buy it. Did I mention you'll have a nice amount for leftovers, this recipe makes about 5 servings.
Chop it up and enjoy! Get healthy, stay healthy, B'ham B Vegan😋
Here are the ingredients you'll need:
1 1/4 cup of jasmine rice or any long grain rice
1 tablespoon of olive oil
1 small onion
Salt to taste
1 tablespoon of grated ginger
2 cloves of garlic minced
1 red bell pepper, slice into thin long stripes
1 yellow or orange bell pepper, slice into thin long stripes
3 carrots, peeled and sliced diagonally
1 cup of broccoli
2 tablespoons of red curry paste
1 14oz regular coconut milk
1/2 cup of water
1 1/2 cup of kale, remove ribs of the kale and slice into thin stripes
Soy sauce or rice vinegar
Garnish with cilatro or basil , optional red pepper flakes or sriracha sauce
Now that you have all your ingredients ready, let the science began!
Prepare your rice according to the package directions, add salt to tase. After it cooks let it rest until you're ready to serve, fluff with a fork.
Now the curry sauce: warm in a large skillet over medium heat. Once it's hot add tge olive oil, next add the onion sprinkle with salt to taste, stir often cook until the onions are translucent (about 4 to 5 minutes). Next add the ginger, cook for another 45 seconds , stirring continuously.
Add peppers, broccoli and carrots. Cook until the peppers are tender, 3 to 5 minutes. Now add curry paste, cook and stir for an additional 2 minutes.
Add the coconut milk, water, kale and sugar. Whisk to combine.
Bring the pot to a smimmer over medium heat. Allow the kale, carrots and peppers to soften to your desired tenderness.
Remove the pot from the heat after 10 minutes. Now add the soy sauce or rice vinegar. Stir. Now serve over rice and garnish with your choice of cilatro, basil and for additional flavor or kick add red pepper flakes.
Prep time: 10 minutes, cook time 30 minutes. Total time in the kitchen 40 minutes.
This is a really easy recipe to make at home, its much more healthier and tastier than going out to buy it. Did I mention you'll have a nice amount for leftovers, this recipe makes about 5 servings.
Chop it up and enjoy! Get healthy, stay healthy, B'ham B Vegan😋
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