Simple Way to Prepare Speedy Speedy veggie thai red curry

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, speedy veggie thai red curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

It is speedy if you buy a store bought curry paste and add extra. A cheat of a recipe really, relying on thai red paste and coconut milk. You can buy ready-made Thai red curry paste. If you're cooking for vegetarians, just check the label to make sure it's suitable.

Speedy veggie thai red curry is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Speedy veggie thai red curry is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have speedy veggie thai red curry using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Speedy veggie thai red curry:

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

In between do check when the veggies are cooking. Vegetables in Thai Red Curry with Sweet Potato Noodles. Butternut Squash in Fresh Green Curry. Along with these vegan meals I love love love the versatility of Thai food.

Instructions to make Speedy veggie thai red curry:

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.

Butternut Squash in Fresh Green Curry. Along with these vegan meals I love love love the versatility of Thai food. Keep your curry flavor base, get creative with your veggies and proteins. Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully Thai Red Curry, like most Asian curries, has a great depth of flavour.

So that is going to wrap it up for this exceptional food speedy veggie thai red curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!