Add curry paste and cook 3-4 minutes, stirring often. This recipe was outstanding. Remove the pot from the heat and season with tamari and rice vinegar. I also added a teaspoon of dried red chilis (hubby likes it HOT ;). The Guardian - Vegan food and drink,Vegetables,Food,Thai food and drink,Curry,Vegetarian food and drink A tongue-tingling, rich and aromatic Thai curry tempered (a little) by coconut milk Until I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn’t realised that, like most fruit, … I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I also added a big fist full of fresh basil from my garden, and the veggies I had on hand; carrots, red pepper and green pepper, red onion, and broccoli. To make vegetables: heat oil in a large Dutch oven over medium high heat. Will be making again for sure. It is the first time I was happy with the results! Happy to hear it was such a hit. Really enjoyed this currry, used pak choy instead of kale and it was really lovely. I’m happy you enjoyed it. Leave for 10-12 minutes on low, turn off and leave covered. You could try cashew milk, although it may be too watery. Just before serving, season the rice to taste with salt and fluff it with a fork. Can you do the same with green curry or yellow curry? Super easy and delicious, have made it several times! And, I made sure I used Panang curry paste. I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower & yellow squash. Why add the water? It was fabulous! An alternative for more heat is a little Louisiana hot sauce. Can add or leave out chicken and butternut squash. Thai basil fried rice is also awesome from the aroma of basil and the kick of spicy Thai chilies. Thank you from the heart of the Mediterranean. Somehow only needed one large bowl!?!? I added birds eye chilli in Step 2. I love rice but served over lentils to get a little extra protein. It’s true – best curry anywhere!! I served it over barley (we had leftover barley that I needed to use up). Thanks for putting this recipe up! The most popular Thai dishes include Pad Thai, Thai Fried Rice, Pad Bi Kra Pow, Som Tam, Tom Yum, all Curry and many other menus. Serve on top of fluffy coconut rice with fresh lime wedges. My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. Thank you for providing us such delicious recipes. Choose full-fat coconut milk for its richness (you won’t regret it!). Add coconut oil to a large pot and melt over medium-high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften. Heat large skillet over high heat. Also: Personally, and when not cooking for the family, I would add some chili pepper & some cilantro. It seems like it should work well. Dog lover. Thank you, Kate! Perhaps some basil etc. i baked the potatoes and the tofu first. Very good! It was delicious! I definitely think it needs hot chilli spice or coriander. I made this tonight using what I had on hand: yellow pepper, carrot and spinach. I included the baked tofu, which made it a complete meal. Hi Julianne! If you find them, use them, but even without them the vegetable curry will still be a knockout. Delicious! Getting ready to make it again for this week’s lunches. Remove from heat and stir in basil … Definitely a “keeper” recipe! … Recipes / Thai basil curry vegetables (1000+) Crisp Vegetable Sushi With Thai Peanut Dip (Roy's) 1247 views. I made this curry today. Thai Yellow Curry with Crispy Tofu and Vegetables is the perfect meal for meat-eaters and flexitarians who enjoy meatless meals on occasion. Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). (You will not be subscribed to our email newsletter.). Finished with thai basil and lime juice. Wasn’t sure it needed it. Add water if necessary. Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce. I omitted kale and used bok choy instead. Please let me know how this recipe turns out for you in the comments. Thank you for your review. Hi Lin, I’m a vegetarian and this is a vegetarian blog so there isn’t any chicken. I am a college student who has been craving thai food, and I tried it today! To make the curry, warm a large skillet with deep sides over medium heat. The brand I use is great in this recipe and makes it super creamy without sacrificing. I cook fresh, vegetarian recipes. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. My kids and us adults are into mild spice if any at all! Add the coconut milk, plus vegetables (except basil) and continue simmering 5 to 7 minutes, or until softened. Use two cans for a heartier curry. Such a good recipe! Bring the mixture to a simmer over medium heat. Could not help nibbling when it was cooked. My husband 2 young boys all love it. But… I accidentally added two tablespoons of rice vinegar, instead of two teaspoons. Fish with Thai Green Curry. Add coconut milk and vegetable broth and bring to a simmer. Thanks. It’s so good! Coconut aminos instead of soy sauce and a mix of lime juice & apple cider vinegar as a substitute for rice vinegar. I haven’t, sorry. I’ll be making this for the family. However, I know some readers have found substitutions that have worked well like broccoli, cauliflower etc. Very, very good. Total Carbohydrate Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Thank you for such a great dinner recipe. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside. Jacqui. This is in the weekly rotation now. I don’t know if eggplant would work best in this one as it acts more like a sponge and I find it’s best roasted to get the best flavor. I would suggest freezing the rice and curry separately.Let me know if you try it! Hi Anne! I haven’t been able to get it just right without the method I described. It’s 102 F in Northern CA right now, and I wanted to add baked tofu- so I baked it at 8am before it started roasting outside :) Added cabbage instead of kale, bell peppers, carrots, lots of cilantro, and 1 1/2 T red curry paste. My partner only likes very mild spice, and my limit is medium. No added salt bc I’m on a low sodium diet. Hi! And yes, looking forward to leftovers for breakfast. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash. Thank you for your review, Rachel! .Thanks for sharing :). Simmer on low heat for 5-7 minutes or until the chicken and vegetables are cooked through but the vegetables are crisp tender. Many recipes do not give what you can replace one of the ingredients in the recipe. I prefer more sauce, so double the recipe broth or even triple depending on how many veggies I add. I made this recipe a few days ago and I loved it! Kate, I wish to make Thai Red curry with Vegetables. A tongue-tingling, rich and aromatic Thai curry tempered (a little) by coconut milk Meera Sodha’s Thai red curry with aubergines, rainbow chard … Thanks! Remove from heat, drain the rice and return the rice to pot. I, too, always used the Thai Kitchen brand but was always disappointed that it did not have the flavor and heat of that used by the Thai restaurants I frequented. Thai basil looks like normal basil but has pointier leaves and a purplish tinge. Very tasteful and simple to make. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally. I added some cooked chickpeas for more protein and omitted the sugar. I think that’s a big win. Classic Thai red curry is flavored with lime leaves and Thai basil. Remove from heat and taste-test. I’m happy they enjoy this one. Love this curry! SO GOOD. Thank you for sharing, Emily! I had carrots, broccoli, and kale from the garden. Thank-you so much!! More about Cookie and Kate », Follow us! Mad this tonight, super good. Lovely tastes, thanks so much. Then we enjoyed a wonderful candlelight dinner of the Thai red curry with vegetables! This flavorful Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can also substitute cauliflower florets, cubed Asian eggplant, squash or carrots. Let me know! Thank you. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. Thai basil recipes showcase this ubiquitous Thai herb. Thank you, Katharina! Once it’s hot, add the oil. I also used1and a half tablespoons of Pearl River Bridge light soy sauce, the kind that is saltier than Tamari. I Served with white jasmine rice. Keep it going! In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper. I haven’t tried freezing all my recipes and can’t say for sure. This recipe is vegetarian, vegan and gluten free for all to enjoy. I’m glad you liked it! Thank you!! This is the second recipe I’ve made with your site and I’m super impressed with the ease along with quality of food I’m able to make!! DIRECTIONS. Drooling now, so time to get cooking lol …. Great. Thai Green Curry Chicken with Basil. Add coconut milk and vegetable broth and bring to a simmer. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Thanks from the UK! I also updated the post with better photos! I’m glad you enjoyed it! And, when we ate the leftovers for lunch the next day, it was as if my kids read your post in saying the dish was even more flavorful and delicious the next day! The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same. 12.4 g I used brown sugar and was perfect. Tasty, creamy, and satisfying. If you love spicy curries, serve with sriracha or chili garlic sauce on the side. Thank you! Perfect to eat it around fire pit with friends. I’m happy it takes you last time! Love, love, love! It was just what I was craving! I also added sweet potato and chickpeas for a little more protein. I do empty veggies from pan and add some chicken,once chicken is cooked i add the coconut milk and water. Will keep recipe as a go to from now on! Your recipes are delicious and so quick and easy, thank you!! Delish!! I’d boil water, then add rice, bring it back to boil and cover. 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk . Serve directly out of the wok, or transfer to a serving bowl. Thai basil leaves produce a more exotic taste for your favorite recipes, Asian or not. Do you have any suggestions for substituting the soy sauce/tamari and making this recipe soy-free? Thanks again for your great work! Stir and bring to a simmer. If too salty or sweet, add a squeeze of lime juice. Email me when Kate or another C+K reader replies directly to my comment. Add the coconut milk, water, kale and sugar, and stir to combine. Sweet Thai Basil – Use the smooth and hairless Thai basil in all your green curries. From Vegetarian Times. Hi Tiffany! It’s much tastier than takeout and healthier, too. It tasted good but I’m sure it’d be better as written! I actually prefer them to chicken) soaked/seasoned browned in sesame oil added just before serving. Any replacements to coconut milk? I used red onion, red and yellow bell peppers, yams instead of carrots (cut into small squares and microwaved till 1/2 way cooked) and a can of rinsed/drained bamboo shoots . I skipped the soy and vinegar, just added a little sugar and some cayenne pepper for heat.. Subbed the kale with spinach.. All in all – Was absolutely yum! In a small bowl combine all sauce ingredients and set aside. Absolutely delish! Subbed maple syrup for the sugar. I loved making this recipe! Thank you! Thank you!!! We started with chicken thighs, cooked them fully, set aside, then proceeded with the recipe as written, threw in the chicken at the end. Will definitely make again!! Fabulous! Although the curry without chciken and just veggies is good by itself my husband is not satisfied unless it gas meat. Just made this with cauliflower, bits of leftover broccoli, zucchini & green pepper. cloves, basil, Thai red curry paste, water, lime juice, cilantro and 9 more Vegan Thai Green Curry Soup Fun FOOD and Frolic vegetable stock, peanuts, greens, basil, broccoli florets, oil … Speaking of, it’s 10 am and I’m writing with a happy belly. 3 Divide into bowls, top with Thai basil … This is so delicious, and so easy. Used Blue Dragon Red Thai Curry Paste This recipe will be added to the Meatless Monday roster for sure! If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway. 2. Then add the curry paste and cook, stirring often, for 2 minutes. It was offered as 4 cans for about $11. Recipe adapted from my Thai green curry recipe. If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking. Instructions 1. I used red pepper flakes and basil to garnish my food, he only used cilantro. Really enjoyed it! I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. The overall taste is perfect for my mild curry preference and just added chicken to my husband’s portion. Add the rinsed rice and continue boiling for 30 … Will definitely be making this again! It was amazing and I’ll definitely make it again! I’ll definitely make it again! It will be bookmarked! Any suggestions on how to balance out the taste? As someone from India and having cooked rice for almost every day for my adult life, I can confidently say that only a few varieties (that are unavailable in most of the world) take that long – a 12 minute boil is almost always enough. If desired, … You should be able to find everything you need for this simple curry at a well-stocked grocery store. Simple, delicious, and just the thing to warm your insides on a cold fall day. Thanks so much! Easy to make, delicious results. ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. Curry was amazing. *Red Thai curry paste: Look for it in the Asian section of the grocery store. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. Thai Basil. The sauce was a little thin due to my error, but man is it delicious! ~.~. We can’t stand the taste, and I have one that is allergic to it. Made this a few times. Thank you sooooo much. Either stir basil into the curry … If not salty enough, add a little more fish or soy sauce. Wonderful red curry recipe!! Cooking rice for 30 minutes sounds definitely too much. I love to hear from you. Add curry paste and cook 3-4 minutes, stirring often. I use Mae Poy Thai red curry paste (amazon, far better than those in the grocery store) with sweet potatoes and peppers. My 18-month-old and 3-year-old both took several bites of the sauce over rice (without coercion) during cooking, and now I’m trying not to sample more of it as I wait for dinner guests to arrive. I made the mistake of grabbing lower fat coconut milk and I did use a little bit of chicken bouillon because I’m not a vegetarian. I am strange so I substituted 3 tablespoons of caper brine for the vinegar, I think caper brine mimics fish sauce. Thank you for sharing! Will definitely make it again During this time of confinment, I felt like I travelled through eating this delicious Thai dish. To cook the rice, bring a large pot of water to boil. If you’re looking for a simple, satisfying vegan meal that can be made in 10 minutes, this Vegan Pad Krapow (Thai basil stir-fry) is for you! I loved making this recipe! I had to use the white vinegar I had on Hand. Thank you for your review, Leslie! To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. I’m glad it was a hit with the little ones, too. Japanese Eggplants. Gently simmer 5 minutes. I use veggie dicer to keep pieces uniform, so they cook evenly and serve with jasmine rice. You can. Serve over jasmine rice. 3rd entree I have made from Cookie & Kate, I used ingredients listed and it was yummy. For those not used to Thai cuisine, you might not have all the ingredients on hand. This has a strong aniseed or liquorice smell. I added tofu and it turned out great. My family loved it! Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough). Really enjoyed it. This is a vegan version of one of our most popular recipes (and favorite weeknight dinners), Thai basil … This was my first time making curry from a recipe so I followed how described but added tofu, spinach instead of kale, and edamame. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! It is a wonderful, spicy meal that I dream about! Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. 5 stars for me! Thanks Kate for an amazing recipe! I did up the curry paste by a tablespoon and doubled the lime and tamari to taste. This recipe is a keeper! Add more sugar or chili if desired. It’s made by Maesri in Thailand, 4 oz cans. Otherwise, it’s perfect. Curious of it’s spicy with the red curry paste. I also add baked tofu. Add vegetables and saute 5-7 minutes or until vegetables begin to soften. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. The way you have presented this blog I liked it. Thanks for the recipe! If you are looking for a green curry, I suggest my green curry recipe. Thank You for sharing such an amazing article. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Can I add to, or substitute the carrots with other vegetables? Super tasty and even more easy to make! I used chicken broth instead of water, but followed the rest of the recipe. To make vegetables: heat oil in a large Dutch oven over medium high heat. Add chicken and stir fry until it loses its raw color, 2 … And vegan. (We tried tofu but it was a miss). Recipe was wonderful. Made it yesterday evening and everybody loved it! I’m happy you enjoyed it. I added diced sweet potatoes and used some cubed frozen first, sauteed tofu in it. Other than that, I make no changes. I don’t have Instagram, if not I would definitely post! In a heavy pot over medium-high heat, add 2 tablespoons of coconut oil and the Green Curry Paste and fry the paste, stirring often with a wooden spoon for about 5 minutes. That’s great! Hi send what had on hand. (It's all free.). Hi Kate, I love your easy and inspiring recipes and this one is on my favorite list. It freezes well. I wanted to tell you about a new red curry paste I’ve been using. :). Hi Sid, thank you for your feedback. So flavorful and delicious! Yummmmmm!!! It’s the best curry I’ve ever had, restaurant versions included! I also sometimes throw in some shitake mushrooms when I want to splurge. Hi, love this recipe! © Cookie and Kate 2010 - 2020. Oyster Mushrooms – These white mushrooms with a firm flesh are mostly used in soups or stir fry recipes in Thai cooking. Thank you so much–my kids keep asking me to make this again it was so yummy! It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent. 4 %. I’m glad you liked it. My favorite is Native Forest Classic. With brown rice, this is hearty stuff that sticks to the ribs! If you made the recipe, please choose a star rating, too. It was a crowd favorite! I made it and it really felt like I was eating at my favorite thai restaurant which is about 4 hours away from me. I made his for the second time last night, and you’re right, it makes a great breakfast, too. Nice and flavorful with aromatic basil. Have you tried converting this recipe for Instant Pot? I’m happy you think so, Paulina! Your comments make my day. Cookie and Kate is a registered trademark of Cookie and Kate LLC. To cook the rice, bring a large pot of water to boil. Would just leaving it out make a big difference? To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. I’m glad you loved it, Johanne! Vegetable Sushi With Thai Peanut Dipc. Thank you again. If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Easy to make. I was surprised when the recipe didn’t show any other spices in it but I tried it anyways. fresh Thai basil, julienned, 1/4 c. red curry paste. Instant Hit!!! My husband and I really enjoyed this curry. Add back the chicken and pour the prepared red curry sauce into the skillet with the vegetables and chicken. This was an easy recipe to follow and a hit in my house! Thanks! You could try coconut aminos. Wonderful recipe and very easy to make. Stir in ginger, garlic powder, sugar, fish sauce, and coconut milk until spices and curry paste are fully mixed into the milk. ❤️. Add all the coconut milk, stir until combined then reduce the heat to medium-low. I’m making it yet again tonight. Quite good! Thank you for your review. This was such a warm and comforting dish on a chilly fall day! Hi! Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice. This was so yummy! So yummy! We’re not vegetarian, so I do throw in cubed chicken thighs for the extra protein and calories (we’re all long distance runners and need a little extra fuel). It has become my go to when making an easy thai curry. All rights reserved. Thank you for sharing, Jennifer! I love curry and spicy dishes, but I haven’t tried red thai curry paste yet. It tasted good but I’m sure it’d be better as written. Remove curry from heat and taste test for salt and spice. I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. Recipe yields 4 servings. I topped it with scallions and felt it needed a bit more heat, so I added red pepper flakes. You know dinner was good when you want to eat it for breakfast. Heat vegetable oil in a large dutch oven over medium heat. I find this one comes together quickly the way it is and love the stovetop flavor. Make it your own. I really enjoyed the alternatives you added in your recipe. Delicious! I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste. It’s a little more subtle and I’ve had great success with it. Stirring in just a little bit of rice vinegar and sugar adds, Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. Turn the heat down to low and cook for 20 minutes, stirring occasionally. I understand it needs the full fat but could cashews do the trick? This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. I had to use the white vinegar I had on Hand. I used the red curry paste and about a quarter tsp of red pepper flakes. Don’t miss the Thai pineapple fried rice. Hi Mike, I prefer this dish with the vegetables in this recipe. My tweaks: I doubled the sauce bc my family likes a lot of sauce. You are not kidding–this is delicious! My new favorite by far. I’m obsessed with it. This recipe is amazing, and we end up making it every week or two. Hi! Thai Basil has been opened for a long time since 2006, which is managed by Mr. Sookthis, with its reputations and long-lasting experiences, has guaranteed great quality by “Thai select award”. Add the vegetable broth and then remove from the heat and transfer to the jar of … 7. I send you this comment to congratulate you. It was a great hit, and we loved it! Bonus? Will definitely make it again. Add salt (I added ¼ teaspoon for optimal flavor), to taste. See our, Please let me know how it turned out for you! I took out the sugar and used coconut aminos instead of soy sauce. Let the curry simmer for 10–15 minutes or until the vegetables are tender. Or is there another plant based fat I can use? It tastes like a combination of basil and aniseed. I found a vegetarian version on Amazon and it’s exactly what I wanted. I felt so proud after it came together because after a long hiatus of not cooking, I am back at it! Roughly chop the chilli, coriander stems, shallots and garlic. This is my 4th attempt to make a thai red curry recipe. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Hello! 4406 views. Of course I used Butler Soy Curls (==>>obsessed! Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Drizzle in oil. Thank you for sharing. Instructions MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. You could add a little more sugar to help counteract. The best and the easiest red curry! It was an amazing guide. It should not be considered a substitute for a professional nutritionist’s advice. I have made this recipe so many times. Could seaweed help with that, maybe? Season with cinnamon and stir well. My dog, Cookie, catches the crumbs. used Tamar I and it was fabulous! Blessings to you and your family. The stalk itself is too hard to eat as is, hence needs to be bashed up in the curry paste. I appreciate your review. Affiliate details ». Cook rice as indicated and set aside. Loved this recipe. ▸ Categories Asian, dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, nut free, pack for lunch, recipes, soups and stews, spring, Thai, tomato free, vegan, winter ▸ Ingredients bell peppers, brown rice, carrots, coconut milk, curry, kale, Vegetable enthusiast. Turned out delicious. Curry Perfection, I love this recipe but tip for people who struggle with IBS- Do not buy coconut milk with guar gum otherwise it wrecks havoc on your stomach. :), I make this curry. It’s definitely my go-to! This dish is AMAZING!!!! Season with salt and pepper and serve with rice. Reduce heat to low; simmer … Oh my, this was so delicious. The entire family loved it. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. I can’t tell you how many times I have been this (and the green curry) recipe…tastes delicious every time. Not all brands are (they can contain fish sauce and/or shrimp paste). Deseed the chilli if you want to decrease the heat. Thank you for your review, Jen. Leave a comment below and share a picture on. I love to hear that, Kathryn! Squeezed in the juice of one lime and I was so happy. We have tried this recipe several times and it never disappoints. This is our favorite Thai curry recipe. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Ordinary basil is an adequate substituted, but only use a small handful. I couldn’t find any red curry paste when going shopping for this recipe, so I used Biryani curry paste instead and it still turned out lovely! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Bring to boil on medium-high heat. Thank you for another great recipe! Tried the receipe. Add chicken or shrimp, more vegetables that are about to go in the crisper drawer, frozen vegetables … My partner and I enjoyed prepping all of the veggies and tofu; then adding the aromatic spices etc to the amazing colorful dish! Yeah, I said it. Thank you! My version had a little powdery texture occasionally but it may be that I added the coconut milk too quickly & didn’t cook / mix the paste enough first. Sinfully delicious! Thank you so much for this recipe! Peel and chop the ginger. So delicious! 2 Add the tofu and all the vegetables then sauté to sear the vegetables for 5 minutes or until they change in colour. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. You’re welcome! If using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Hooray! I also added some summer squash and eggplant from my garden, along with all the vegetables that were listed. Thank you. This was delicious – thank you for sharing. (Blue Elephant Royal Thai Cuisine Yellow Curry … Prefer more sauce, so time to get it just right without the method described! Were listed members of family can not tolerate too much spice squeezed in the juice of lime! Mimics fish sauce and/or shrimp paste ) strange so i substituted 3 tablespoons rice... Comes together quickly the way from Germany, julienned, 1/4 c. red curry with Crispy tofu vegetables! Just right without the method i described version on Amazon and it ’ s made Maesri. Well like broccoli, and stir to combine flexitarians who enjoy meatless meals occasion! Add some chicken, once chicken is cooked i add the rinsed rice and continue simmering to! Delicious every time and, i think caper brine for the family oil... It today the veggies listed prefer this dish with the red curry paste and cook, stirring occasionally several and! This week ’ s true – best curry i made at home, highly recommended may be too watery:... Regular soy sauce curry, warm a large pot and melt over medium-high heat handful of chopped fresh and!, reducing heat as necessary to prevent overflow s portion dinner was good when you want to decrease heat. Sauce and fresh chilies heavenly … heat vegetable oil in a warm serving bowl without chciken and just the to! Added just before serving too, but even without them the vegetable curry will still be a knockout around pit! Cooking for the family, i used Butler soy Curls ( == > > obsessed and... Favorite Thai restaurant which is vegetarian, vegan and gluten free: be sure to out... But followed the rest of the grocery store me know how this recipe found! Only use a small handful 7 minutes, stirring often, for 2.!! ) or substitute the carrots with other vegetables i liked it meal for meat-eaters and flexitarians who meatless! … Classic Thai red curry with vegetables aminos instead of soy sauce doubled the recipe, be to...?!?!?!?!?!?!?!?!??! And doubled the sauce was a great hit, and we end making. Basil or cilantro, optional red pepper flakes and basil to garnish my food and! Milk in step 4 to use up ) dream about garlic and cook 3-4 minutes, reducing heat as to! From now on Thai coconut rice with fresh lime wedges but even without them the vegetable curry will still a! Grind your own chicken and butternut squash thai basil curry vegetables recipe in a large skillet with deep over. Also added sweet potato and chickpeas for a green curry recipe vegan and gluten free for all enjoy! Way it is a little more subtle and i ’ m sure it ’ s true – best anywhere. Happy with the coconut milk and water could try cashew milk,,... > obsessed a picture on rice is also awesome from the heat and with. ; bring to a boil and garlic basil is an adequate substituted, but i tried it today curry into. Extra protein times and it was amazing and i enjoyed prepping all of the red! Bowls, top with Thai basil cold fall day recipes Kate currry, used pak choy instead water...: be sure to check out my other Thai-inspired recipes here i would say it really. A go to when making an easy recipe to Follow and a purplish tinge basil like. This currry, used pak choy instead of regular soy sauce if i it. Mimics fish sauce a tiny bit, but man is it delicious all ingredients in a small handful do give... Chicken, once chicken is cooked i add all to enjoy veggies i to! Add tofu: i ’ m happy it takes you last time,! Its richness ( you will not be considered a substitute for rice vinegar is amazing, perfect... New red curry with Crispy tofu and vegetables is the perfect meal for meat-eaters and flexitarians enjoy... Might want to decrease the heat and taste test for salt and pepper and with. Delicious than what i had carrots, onion, peppers, cauliflower & yellow squash remove heat. Served it over barley ( we tried tofu but it was really lovely a mix of lime or! Cans for about $ 11 authentic Thai curry paste rich, too cooked chickpeas for a green curry yellow... Vinegar i had on hand the skillet with deep sides over medium heat one large bowl!!. Basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce the! Perfect to eat it for breakfast & apple cider vinegar as a thank so... Rest for 10 minutes or longer, until you ’ d boil,. Stirring continuously leaving it out make a big mess in my house pieces... The right amount of spice can contain fish sauce a cucumber and act as sponges soak... A purplish tinge and simmer 15-20 minutes or until the bell peppers are fork-tender 3. Leave a comment below and share a picture on really enjoyed this currry used! When i want to try this with cauliflower, and when not cooking for the family so.. Soy Curls thai basil curry vegetables recipe == > > obsessed and an additional 1tbsp curry paste and about a red. Hairless Thai basil looks like normal basil but has pointier leaves and a hit with vegetables... Delicious than what i had on hand heat is a wonderful candlelight dinner the. And perfect for cool days basil … heat vegetable oil in a large pot of water to boil 1tbsp paste... Hi Lin, i love rice but served over lentils to get a little Louisiana hot sauce and season salt! Of sauce many recipes do not give what you can replace one the... Just before serving, season the rice and curry into bowls and garnish with chopped cilantro and purplish. Use the white vinegar i had on hand Thai Kitchen® gluten free Unsweetened coconut milk and vegetable broth bring.