Well, who doesn’t like Thai Red Curry and its sweet, spicy and tangy rich flavors? I was truly blown away the very first time I tried it! And ever since, I was in a quest to find the perfect recipe of this exquisite, mouth-watering curry. I tried many different variations in the recipe and did not stop until I could bring the perfect blend of flavors that wooed my senses. So here is the recipe that I finalized (certified tried and tested 😛 ) adding more ingredients to make it a complete vegetarian harvest dish, vibrant with proteins and nutritive veggies, that will make you vote this Thai Harvest Red Curry your “Love at first bite”!! Pair it with rice, or your favorite noodles or a warm loaf of bread and indulge in its natural goodness…
Thai Harvest Red Curry
Print RecipeIngredients
- 1. Rectangle Cut Carrots - 1 cup
- 2. Green Beans (ends chopped) - 1 cup
- 3. Cherry Tomatoes (cut in halves) - 1 cup
- 4. Beech Brown Mushrooms - 1 cup
- 5. Rectangle Bamboo Strips - 1 cup
- 6. Small Sweet Red Peppers (cut into circles) - 1 cup
- 7. Cauliflower Florets - 1 cup
- 8. Cubed Butternut Squash - 1 cup
- 9. 5 Spice Dark Pressed Tofu Strips - 2 cups
- 10. Red Curry Paste - 2 tbsp
- 11. Light Brown Sugar - 1 1/2 tbsp
- 12. Coconut Milk - 2 cups
- 13. Coconut Oil - 2 tbsp
- 14. Water - as needed
- 15. Salt to taste
- 16. Thai Basil - For Garnish
- 17. Cilantro - For Garnish
Instructions
Heat the coconut oil in a large pan and add the red curry paste to it. Stir-fry on medium heat till fragrant.
Add half the coconut milk with water and stir until boiling. Then add the tofu strips and continue stirring.
Now add the remaining coconut milk and add the harder vegetables like cauliflower, carrots, green beans, red peppers and stir.
Add water and continue stirring till the vegetables are soft.
Once the curry is boiling, add the bamboo shoots, mushrooms, butternut squash and tomatoes.
Add the brown sugar and simmer for another 5-10 minutes.
Your delicious Thai Harvest Red Curry is now ready to serve hot!
Notes
Tips:
1) Add more Red Curry Paste if you like the curry spicy.
2) Alternately, if the curry is more spicy than required, you can adjust the spice with coconut milk.
3) Hold back a few of the cherry tomatoes and red peppers for garnishing if you prefer.
PS: Harvest ingredients inspired from P.F. Chang's.
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