Easiest Way to Cook Perfect Speedy veggie thai red curry

Speedy veggie thai red curry. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This is my go to dinner recipe when my husband craves for a veggie curry.

I've used supermarket red curry paste and it seems I have to use the whole jar before the dish tastes like a Thai red curry dish. Keep your curry flavor base, get creative with your veggies and proteins. A cheat of a recipe really, relying on thai red paste and coconut milk. You can have Speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Speedy veggie thai red curry

1. Prepare bunch of spring onions.
2. Prepare 1 of garlic clove.
3. It's of dessert spoon coconut oil.
4. It's of medium pack of closed cup mushrooms (approx. 14).
5. It's Half of pack mange tout.
6. It's Half of a cauliflower.
7. You need Half of a bag frozen Quorn pieces (150g).
8. It's 200 ml of tinned coconut milk.
9. It's 1/4 jar of red Thai curry paste (I used Aldi's Create range - it had a fab kick!).
10. You need Handful of cashew nuts.
11. You need of Salt.

This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. How to make Vegan Thai Red Curry. Have everything ready before you start. Chop all your veggies and start your rice cooking.

Speedy veggie thai red curry step by step

1. Cut cauliflower into florets and place in a covered bowl with an inch of water. Microwave on high for 3 minutes..
2. While you cook your cauliflower, fry off your onions and garlic in oil. Add the mushrooms and mange tout and cook for 5 minutes..
3. Add the curry paste and stir into the mushrooms. Add the Quorn (straight from the freezer) and stir again..
4. Add the coconut milk and stir well. Simmer for 10 minutes..
5. 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..
6. Once your Quorn is cooked, add some salt to season..
7. Finally, add the cauliflower and cashew nuts and coat with the sauce.
8. Serve with rice or naan..

This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand. Who's ready for a cozy bowl of curry?. After many requests from those of you who have spied and asked about. Thai Red Curry Recipe with step by step photos. The thai red curry paste is totally vegetarian without any addition of shrimp paste or fish sauce.