Red Thai Curry with vegetables

Red Thai Curry with vegetables: Time for some Thai food. Image: Supplied.

Red Thai curry with vegetables – Enjoy a taste from the east

Bring a flair from the east to the dinner table with this delicious dish from Thailand.

Red Thai Curry with vegetables

Red Thai Curry with vegetables: Time for some Thai food. Image: Supplied.

Enjoy a taste from the east with this Red Thai curry recipe. It is loaded with delicious flavours that will have your taste buds bouncing in your mouth.

This recipe includes a variety of veggies. This makes this meal wholesome and packed with nutrients. The combination of strong and contrasting spices with a tinge of lemon to add some zest makes with Red Thai curry dish a taste sensation.

If you are a fan of hot and spicy food, make sure to add some fresh chillies in the mix according to your tolerance level for hot food. Otherwise, if you prefer your food mild, you will still be able to enjoy the luxurious aroma of this appetising eastern dish.

Bring a flair from the east to the dinner table with this delicious dish from Thailand. You may just fall in love with this dish and make it a regular on the family menu.

Red Thai curry with vegetables recipe

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Recipe by Dirnise Britz Course: MainCuisine: ThaiDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 1 tablespoon 1 coconut oil or olive oil

  • 1 1 onion, chopped

  • salt to taste

  • 1 tablespoon 1 finely grated fresh ginger

  • 2 cloves 2 garlic, finely chopped

  • 1 1 red bell pepper, sliced into thin strips

  • 1 punnet 1 mushrooms, sliced

  • 1 1 yellow, orange or green bell pepper, sliced into thin long strips

  • 3 3 carrots, peeled and sliced diagonally

  • 2 tablespoons 2 Thai red curry paste

  • 1 can 1 coconut milk

  • ½ cup ½ water

  • cups spinach

  • teaspoons brown sugar

  • 1 tablespoon 1 soy sauce

  • 2 teaspoons 2 fresh lime juice

  • handful of chopped coriander

Method

  • Heat a large wok over medium heat and add oil.
  • Add the onion and salt until it turns translucent.
  • Add the ginger and garlic and cook until fragrant while stirring continuously.
  • Add the bell peppers and carrots and mushrooms. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. The mushrooms should be soft. Then add the curry paste and cook for 2 minutes.
  • Add the coconut milk, water, spinach and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, mushroom and spinach have softened to your liking, about 5 to 10 minutes, stirring occasionally.
  • Remove the wok from the heat and season with soy and lime juice.
  • Garnish with chopped coriander and a sprinkle of red pepper flakes.
  • Add fresh chillies if you like your curry hot and spicy.

Notes

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