Thai Red Curry Recipe
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Description:
Indulge in the tantalizing flavors of Thai cuisine with this quick and easy Thai Red Curry recipe! Bursting with a harmonious blend of vegetables and aromatic spices, this dish offers a spicy kick balanced with the creamy richness of coconut cream. Perfect for a satisfying lunch or dinner, it brings an elegant touch to any table setting, making it a delightful choice for both casual meals and special occasions.
Ingredients:
- 3/4 cup broccoli florets
- 3/4 cup cauliflower florets
- 3/4 cup green pepper, sliced
- 1/2 block tofu, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup spinach leaves
- 1/2 cup coconut cream
- 1/2 cup spring onions, chopped
- 1/4 cup soy sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon cornflour
- 2 red chilies, soaked in water for 15 minutes
- 1 garlic clove
- 1 onion, finely chopped
- 1 lemongrass stalk
- 2 tablespoons oil
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon white pepper powder
- Salt, to taste
- 2 tablespoons water
- Spring onion leaves, for garnish
- Cilantro, for garnish
Instructions:
- Begin by soaking the red chilies in water for 15 minutes to soften them.
- Coarsely grind the soaked red chilies along with garlic, ginger, onion, lemongrass, and cumin seeds to form a paste. This aromatic paste will infuse the curry with rich flavors.
- In a microwave-safe glass dish, heat oil on HIGH for 2 minutes, leaving it uncovered.
- Add chopped spring onions and sliced bell peppers to the hot oil, followed by the prepared curry paste. Mix well to coat the vegetables with the flavorful paste.
- Microwave the mixture on HIGH for 2 minutes, uncovered, allowing the spices to release their aroma and infuse into the vegetables.
- Add broccoli florets, cauliflower florets, baby corn, and 2 tablespoons of water to the dish. Mix everything together, ensuring the vegetables are evenly coated with the curry paste.
- Microwave the mixture on HIGH for 4 minutes, uncovered, allowing the vegetables to cook while retaining their vibrant colors and crisp texture.
- After microwaving, let the dish stand for 2 minutes to allow the flavors to meld together.
- Add spinach leaves, sliced mushrooms, and diced tofu to the dish. Mix well to incorporate the vegetables and tofu into the curry.
- Microwave the mixture on HIGH for 3 minutes, this time covering the dish to allow the vegetables to steam and soften.
- After microwaving, let the dish stand for another 2 minutes to allow the flavors to develop further.
- In a separate bowl, combine coconut cream with cornflour dissolved in 1 cup of water. Add this mixture to the curry along with soy sauce, sugar, and salt to taste.
- Mix everything together, ensuring the cornflour mixture is evenly distributed to thicken the curry to the desired consistency.
- Microwave the curry on MEDIUM (50% power) for 4 minutes, uncovered, or until it reaches the desired thickness.
- Once cooked, garnish the Thai Red Curry with chopped spring onion leaves and fresh cilantro for an added burst of flavor and vibrant presentation.
- Serve the hot and aromatic Thai Red Curry alongside fragrant Thai green rice or steamed rice for a complete and satisfying meal.
Guidelines:
For optimal thickening results, always microwave gravy dishes on MEDIUM power to allow the flavors to develop slowly while ensuring the sauce thickens evenly without burning.
Nutritional Information (per serving):
- Calories: 594.5
- Fat: 30g
- Saturated Fat: 13.8g
- Cholesterol: 0mg
- Sodium: 448.1mg
- Carbohydrates: 77.6g
- Fiber: 6.7g
- Sugar: 50.9g
- Protein: 12.7g
Keywords: Soy/Tofu, Beans, Thai, Asian, Microwave, < 30 Mins
Recipe Category: Lunch/Snacks
