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Before you jump to Red Thai curry vegetables recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Mostly, people have been trained to believe that “comfort” foods are not good for the body and must be avoided. However, if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely nourishing and it’s good for you to eat them. There are some foods that, when you consume them, can improve your mood. When you feel a little down and are needing an emotional pick-me-up, try some of these.
Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for raising your mood. This is because these nuts are loaded with magnesium, which helps to raise serotonin levels. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The higher your levels of serotonin, the better you are going to feel. Not only that, nuts, specifically, are a terrific protein food source.
As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try a couple of of these tips instead.
We hope you got insight from reading it, now let’s go back to red thai curry vegetables recipe. You can have red thai curry vegetables using 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Red Thai curry vegetables:
- Prepare of small sweet onion, chopped.
- Provide of garlic, minced.
- Use of fresh ginger, grated.
- Provide of red bell pepper, thinly sliced.
- Prepare of yellow bell pepper, thinly sliced.
- Take of medium carrots, peeled and cut into matchsticks or small round.
- Take of cauliflower florets.
- Take of Thai red curry paste.
- Prepare of full fat coconut milk.
- Use of water.
- Use of medium roma tomatoes, diced.
- Prepare of pure maple syrup.
- Prepare of soya sauce.
- You need of fresh lime juice.
Instructions to make Red Thai curry vegetables:
- Heat a large non-stick skillet over medium high heat. Once it's hot, add a few tablespoons of water (or you may use olive oil) and the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds..
- Add the bell peppers, carrots and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed..
- Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently..
- Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then remove from heat.Serve immediately with cooked rice..
The curry was creamy, slightly spicy, somewhat sour, and a little sweet. Basically everything you could ask for in an excellent Thai dish. I truly hope you get a chance to try this curry! I use Thai Kitchen Red Curry Paste, pictured below, since it doesn't contain any fish sauce or anchovy paste, plus it just tastes great. I used broccoli, bell peppers, zucchini and carrot in this curry but we'll go over other veggies that work below.
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