Thai Red Vegetable Curry
Easy
45mins
4
Dairy Free
Thai Red Vegetable Curry
Rated 4.3 stars by 12 users
Category
Curry
Cuisine
Thai
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
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2 tbsp peanut oil
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½ medium brown onion or 2 shallots, sliced
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3 ½ tbsp Gewürzhaus Red Curry Blend
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¼ tsp Gewürzhaus Chilli Birdseye, optional
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350g cauliflower florets
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1 medium sweet potato, peeled and cut into 1cm rounds
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1 medium red capsicum, cut into strips
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1 tbsp soy sauce
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1 tbsp fish sauce
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400ml coconut milk (unsweetened)
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Fresh coriander leaves, to serve
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Lime wedges, to serve
Directions
Heat the peanut oil in a wok or pan over medium heat. Add the onion and stir frequently. Cook for one minute, until it begins to soften.
Add the spice and stir continuously. Add Birdseye Chilli for additional heat. Cook for two minutes, until fragrant and paste-like consistency.
Stir the cauliflower through the paste and cook for 5 minutes. Add the sweet potato and capsicum. Cook for an additional 5 minutes.
Add the soy sauce, fish sauce, coconut milk and stir through. Simmer for 15-20 minutes, until the sauce has thickened slightly and vegetables are tender-crisp. Stirring occasionally.
To serve, garnish with a generous sprinkling of fresh coriander leaves and a lime wedge.
