Thai Red Vegetable Curry
Thai Red Vegetable Curry
SERVES 2-3
5 MINS PREP
COOKS IN 20 MINS
Zhuzh up your veg in minutes with this flavourful Thai recipe. Aromatic and savoury, this dish is a winner for those with a tight schedule.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 150g sweet potato, sliced
- 150g cauliflower florets.
- 75g red capsicum, sliced
- 75g baby corn, halved
Garnishes:
- A few sprigs of Thai Basil (optional).
Method
- To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
- Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
- Stir in the coconut milk from the kit, the sliced red capsicum and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
- Serve with jasmine rice and garnish with the Thai basil leaves if you like.
Ingredients
- 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
- 1 tbsp. vegetable oil
- 150g sweet potato, sliced
- 150g cauliflower florets.
- 75g red capsicum, sliced
- 75g baby corn, halved
Garnishes:
- A few sprigs of Thai Basil (optional).
Method
- To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
- Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
- Stir in the coconut milk from the kit, the sliced red capsicum and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
- Serve with jasmine rice and garnish with the Thai basil leaves if you like.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Red Curry
The masterful blend of sweet and creamy coconut, spicy chillies, aromatics and spices makes this dish distinctive and addictive - and very versatile. Perfect with chicken, vegetables, tofu, eggs, seafood, red meat or duck.
We recommend
Crispy Chicken Katsu
Lettuce Wraps with Thai Red Curry Tofu by Anisha
Prawn and Pineapple Thai Broth with Rice Noodles
Thai Red Chicken Curry with Asian Vegetables and Crispy Rice Noodles
Thai Red Curry With Prawns And Green Veg
Thai Red Pumpkin Curry
Tofu and Vegetable “Pad Thai” Style Noodles