Veggie Red Thai Curry
770g
580
CO2
7%
kcal
30%
Protein
63%
Fat
Carbs
Vegetarian • Balanced Macro Nutrients
Red curry is called geng phet in Thai, which means ‘spicy curry’. Red chilies provide the color and spicy flavor which are balanced by creamy coconut milk, tangy fish sauce, and the zing of fresh lime. Red curry is usually made with meat, but we think this dish works great with sweet potatoes, baby corn, and crunchy veggies.
Climate Kitchen Hacks: This is a great dish to make veggie. The tangy red curry paste and creamy coconut flavors infuse into the veggies. The same serving size has an 35% lower carbon footprint, 20% fewer calories, and 45% less fat than chicken-based red curry recipes.
Serves: 4
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients:
1 1/2 cups (250g) jasmine rice, dry
2 sweet potatoes (400g), peeled and cubed
8 sprays canola (rapeseed) oil
2-4 tbsp Thai red curry paste
1 can (400ml) coconut milk
1 cup (240ml) chicken or vegetable broth/stock
2 tbsp fish sauce
1 tbsp brown sugar
1 cup (240g) baby corn, halved
1 cup bok choy or baby bok choy (120g), leaves separated
1 yellow bell pepper (120g), sliced
1 red bell pepper (120g), sliced
1 zucchini/courgette (180g), sliced
1 onion (150g), finely diced
2 tbsp lime juice, freshly squeezed
1/4 cup fresh cilantro/coriander, chopped
Assemble, measure, and prepare the ingredients. Use 2 tbsp red curry paste for a milder curry and 4 tbsp for heat.
Cook the rice according to package instructions and once ready reserve.
Meanwhile, place the sweet potato in a microwavable dish and heat on full for 6-8 mins until nearly cooked through (should be just going soft in the middle).
Next, spray oil into a large saucepan to coat, heat on a medium heat.
Add the red curry paste to the saucepan and fry for 1-2 minutes until fragrant (add more oil if needed). Mix in the coconut milk, broth, fish sauce, and brown sugar. Stir to combine.
Add the microwaved sweet potato, baby corn, bok choi, red and yellow bell peppers, zucchini, and onion to the saucepan. Stir to coat the vegetables in the curry sauce.
Bring the curry to a simmer and cook for 10-12 minutes, with a lid loosely covering the pan, until the veggies are cooked but still have a little bite.
Once the curry is cooked through, remove from the heat and stir in the lime juice to taste, and stir through half the cilantro/coriander.
Serve the curry over the cooked rice with the remaining cilantro/coriander on top.
Gin hâi a-ròi - Enjoy!
Instructions:
