Vegan Thai Curry
Vegan Thai curry is a delicious flavorful main course curry with strong Asian flavors.
Servings: 4
Ingredients
Vegetables
- 1 carrot
- 1 zucchini
- 1 summer squash
- 1 cup sliced bell peppers
- 8 - 10 broccoli florets
- 1 onion
- 4 garlic pods
- ¼ cup coconut milk
- ½ - ¾ cup water depending on the consistency need
Thai Green Curry/ Red Curry
- 2 tbsp curry paste green or red
- 1 tsp Lemon Juice
- cilantro leaves Serving
- ½ cup coconut milk
Instructions
Prepare Curry Sauce
- Heat oil in a heavy bottom pan.
- Once the oil is hot, add some chopped onions, minced garlic, green chilies.
- Saute till it turns translucent.
- Then add the curry paste to the pan.
- Sauté for 5 - 6 minutes stirring regularly so that it won't stick to the base.
- Add 2 - 4 tbsp water to it, so that it won't stick.
- Add kafir lime juice or 2 - 3 leaves.
- Now add water and bring it to a boil.
- Authentic Thai curry is normally soupy and not very thick. Adjust the water according to the consistency you need in your curry.
- Then add stir in coconut milk to the sauce.
- Simmer for 3 - 5 minutes.
Saute Vegetables
- Heat oil in a pan.
- Add vegetables and saute on medium to high flame stirring occasionally.
- If required, cover it with a lid for 2 minutes.
- Remove the vegetables once they are cooked.
Add vegetables to the curry sauce
- Now add the sauteed vegetables to the curry sauce.
- Bring it to a boil and cover the pan with a lid.
- Turn off and allow it to sit for an hour so that flavors will be perfectly infused.
- Add more cilantro leaves and serve.
Notes
Don't overcook the vegetables in the sauce. It will turn soggy and pale.
It tastes better when stored longer (more flavor balanced). Even stored overnight, this tastes great.
Add vegetables of your choice.