THAI RED CURRY Vegan

THAI RED CURRY 

Ingredients for the curry

2 cups broccoli florets 

1 cup beans 

1 bell pepper diced into 2” pieces 

1 cup carrots diced into 2” pieces 

1 cup tomatoes diced into 2” pieces 

- yep usual red curry recipes don’t call for tomatoes, but why not :)

1 cup ripe Mango ( fresh or frozen fruit - optional)

2 cans coconut milk

1/2 cup water

2-3 slices of galangal 

5-6 Thai basil leaves

Salt to taste

1 tsp oil 

Ingredients For the paste 

12-14 dry red chillies ( Chile de Arbol or Guntur byahoge)

3-4 fresh or dry Kafir leaves

1/2 green chili 

1 tbsp lemon grass paste 

2 inches fresh ginger peeled

8-10 cashews 

1/2 tsp cumin powder

Cilantro and lemon for garnish 

Procedure 

In spice grinder or a mixer add all the ingredients for the paste and grind into a fine paste and keep aside. 

In a large wok, heat the oil and add the fresh vegetables , sprinkle a little bit of salt and sauté them until a fork can go through. 

Stir in the red curry past you prepared earlier. Add the basil leaves.  Let this sit for about 2-3 minutes on medium heat with lid closed. 

Now add the two cans of coconut milk and let it simmer for 5 minutes. The cashews give a great silky texture to the curry! Garnish with cilantro and a slice of lemon. 

Serve with hot rice !