So you could be getting ready Vegan thai red curry recipes for your family but this tips may be helpful.
By no means prepare dinner this stuff in an Air Fryer
In the last few years, Air Fryers have grow to be very talked-about in addition to an important kitchen equipment. Primarily an amped-up countertop convection oven, it's quite continuously recommended by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, chicken and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit much less fat. This cooking technique may also cut down on among the other dangerous effects of oil frying.


Vegan thai red curry
Vegan thai red curry

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We hope you got insight from reading it, now let’s go back to vegan thai red curry recipe. You can have vegan thai red curry using 23 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Vegan thai red curry:
  1. Take 3 tablespoons oil
  2. Get 2 medium onion, halved and thinly sliced
  3. Take 1 medium bell pepper, seeds and membranes removed, thinly sliced
  4. Get 1 medium potato, diced
  5. Provide 1 cup vegetable broth
  6. You need 1 cup coconut milk
  7. Get 1 medium diced fire-roasted tomatoes
  8. Use 3 tablespoons red curry paste (recipe mentioned below)
  9. Provide 4-5 cloves garlic, minced
  10. Use 1 tablespoon minced ginger
  11. You need 1 small head of cauliflower, cut into florets
  12. Provide 1 cup carrot, cut into slices
  13. Get 1 cup cabbage, finely chopped
  14. Get 1 cup corn (optional)
  15. You need 1 large lime, juiced
  16. You need as required Thai basil leaves, for garnish
  17. Get 3 cups cooked rice
  18. You need 1 tsp each cumin and coriander seeds
  19. Provide 5 dry red spur chiles
  20. Take 2 teaspoons white pepper corns
  21. Provide 1 tablespoon fresh coriander roots
  22. Prepare 1 tablespoon sliced lemongrass
  23. Take as per taste Salt
Instructions to make Vegan thai red curry:
  1. For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
  2. Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
  3. Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
  4. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
  5. Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
  6. Add the carrots and corns. Cook another 5 minutes.
  7. Add 1 tbsp lime juice.
  8. Garnish with fresh Thai basil leaves
  9. Serve with cooked rice.

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