Amazing Thai Red Curry Recipe!
In today's episode of Wok Wednesday, Jeremy tries to cut the hardest sweet potato in the known universe. He also shows us how to make a Thai red curry!
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To find the recipe for this dish, click the link below!
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Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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Delicious Vegetarian Thai Red Curry Recipe // Never Order Out Again!
Delicious Vegetarian Thai Red Curry Recipe // Never Order Out Again!
Hey guys! Welcome back to another video! We’ve really been enjoying sharing recipes with you guys that you can cozy up with this fall. Today, we will be sharing a vegetarian Thai red curry recipe. This is a delicious dish that is easy to make at home, and you will never have to order out again when you’re craving this dish. It’s spicy, and creamy, and just perfect for this chilly weather. If you want to add protein, we recommend chicken or tofu with this dish. We hope you enjoy this video, and we’ll see you guys next time!
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Thai Curry
½ tsp Salt
½ tsp ground black pepper
2 tsp sugar
2 Tbsp oil
1 red bell pepper, sliced
2 Cups broccoli
1 onion, sliced
2 cloves garlic, minced
½ tsp ginger
2 Tbsp red curry paste
½ Cup water
2 tsp lime juice
1 Tbsp soy sauce
¼ Cup Thai basil, chopped
1 can full-fat coconut milk (14oz.)
Fresh cilantro, chopped for garnish
3 bowls, cooked jasmine rice
Directions:
1. Mince garlic. Chop onion and red bell pepper into thin slices. Set aside.
2. Separate Thai basil leaves from the stems. Then, give it a rough chop, and set it aside.
3. In a pan on medium high heat, add olive oil. When the oil is hot enough, add red bell pepper, onion, and broccoli. Stir and cook.
4. Add garlic and ginger to the pan and continue to cook.
5. Add soy sauce, red curry paste, and coconut milk into the pan. Stir well between each addition.
6. Add water, lime juice, basil to the pan and continue to stir and cook.
7. Add sugar, salt, and pepper to taste to the pan. Cook until the curry thickens up a bit.
8. Pour over rice, and enjoy!
1 Masala 10 Plus Veg Sabji Curry | South Indian Mix Vegetable Curry with Special Coconut Masala
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
south indian curry recipe | mix vegetable curry | mix veg curry with detailed photo and video recipe. an extremely simple south indian mix veg kurma or curry recipe made with a combination of veggies. it is a simple multipurpose curry recipe that can be easily served on a range of indian bread, but also the choice of rice and pulao recipe. the recipe is prepared using the shan mix curry masala mixed directly to the coconut grate, but can also be prepared with any brand of masala.
south indian curry recipe | mix vegetable curry | mix veg curry with step by step photo and video recipe. curry or sabji recipes are such versatile and flexible recipe, that offers so many variations across the globe. within india, there is 2 main subdivisions and one being north indian curry and the other being south indian coconut-based curry. this recipe post talks about the simple south indian mix veg curry or kurma curry made by combining sets of vegetables.
Music:
#hebbarskitchen
Tofu Thai Panang Curry with Mixed Vegetables
Welcome Back! A delicious Tofu Thai Panang Curry with Mixed vegetable recipe for you! #vegan
Ingredients
35g Mae Jum Thai Panang curry paste
300g Extra-firm tofu
100g mangetout
2 Sweet peppers (Red and Yellow)
400ml coconut milk
1.5 tbsp light soya sauce
1 tbsp palm sugar
3 Kaffir lime leaves
A handful of sweet Thai basil
2 tbsp coconut oil
100ml water (optional for a thinner sauce)
Preparation
1. Trim the ends of mangetout
2. Roughly dice the pepper
3. Cut tofu into 1cm cubes
4. Thinly slice kaffir lime leaves
Method
1. Heat coconut oil in a saucepan over medium/high heat, and fry tofu until golden brown. Remove tofu from the saucepan and leave to rest on a kitchen tissue.
2. Fry curry paste in the remaining oil on medium heat to build aroma
3. Add 100ml of coconut milk to loosen the paste and season with soya sauce and palm sugar, blend well
4. Add the remaining coconut milk with the mixed peppers and simmer for 5 mins
5. Add mangetout and water if desired, cook for a couple of minutes before adding in the fried tofu. Simmer for 5 minutes
6. Turn heat off and mix in kaffir lime leaves and sweet Thai basil before serving with freshly made Thai Jasmine rice. Enjoy!
Thai Coconut Red Curry with Prawns
Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! Cook this perfect weeknight dinner packed with shrimp and vegetables in a creamy coconut milk sauce in just 15 minutes!
FULL RECIPE:
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