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We hope you got insight from reading it, now let’s go back to speedy veggie thai red curry recipe. To cook speedy veggie thai red curry you only need 11 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Speedy veggie thai red curry:
- You need spring onions
- Provide garlic clove
- You need dessert spoon coconut oil
- Use medium pack of closed cup mushrooms (approx. 14)
- Provide pack mange tout
- Take a cauliflower
- Take a bag frozen Quorn pieces (150g)
- Get tinned coconut milk
- Provide red Thai curry paste (I used Aldi's Create range - it had a fab kick!)
- Get cashew nuts
- Get Salt
Instructions to make Speedy veggie thai red curry:
- Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes.
- While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes.
- Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again.
- Add the coconut milk and stir well. Simmer for 10 minutes.
- Meanwhile, check your cauliflower. If its too crunchy then cook it for a further 2-3 minutes on medium. You don't want it too soft as it will disintegrate when added to the sauce. You're after al dente pieces that will keep their shape.
- Once your Quorn is cooked, add some salt to season.
- Finally, add the cauliflower and cashew nuts and coat with the sauce
- Serve with rice or naan.
Butternut Squash in Fresh Green Curry. Along with these vegan meals I love love love the versatility of Thai food. Keep your curry flavor base, get creative with your veggies and proteins. My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials. I've made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I'd get something pretty close to the.
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