How to Cook Delicious Veg Thai Curry

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Veg Thai Curry. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free for all to enjoy.

Veg Thai Curry Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor bursting, gluten-free-vegan meal is super simple to make. Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices. You can have Veg Thai Curry using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Veg Thai Curry

  1. Prepare 1 Can of Coconut Milk.
  2. Prepare 3 tablespoons of Thai Curry Paste.
  3. You need 1/2 tsp of Sugar.
  4. You need As per taste of salt.
  5. It’s 1 tsp of Black Pepper Power.
  6. It’s as required of Tomato sauce.
  7. It’s 1/2 tsp of Soya Sauce.
  8. Prepare as required of Water.
  9. It’s as required of Vegetables.
  10. You need 1 tablespoons of Coconut oil.
  11. It’s 200 grams of Paneer.
  12. You need 1 tablespoons of Chopped Garlic.
  13. It’s 1 of Capsicum chopped.
  14. It’s 4-5 of medium pieces of broccoli.
  15. It’s 1 of Zucchini chopped.

Vegetarian, vegan and gluten free recipe! This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai restaurant and easy to make! If you like Thai food you're gonna love this Vegetable Curry – skip the take out and make a healthier version! Add remaining oil, onion, garlic, and Thai chile to the skillet.

Veg Thai Curry instructions

  1. Take a pan, add coconut milk and boil it on medium-high flame. Add Thai Curry Paste and reduce heat. Stir well for 5 minutes. Now add sugar,soya sauce, Tomato sauce, salt and pepper for mix well on a medium flame for 3-4 minutes, covered it and keep aside..
  2. Wash and Cut all vegetables, take a pan and heat it up add coconut oil, chopped garlic and saute well with broccoli, zucchini and capsicum and cook for 4-5 minutes..
  3. Add all vegetables with gravy stir well for 6-7 minutes on medium flame, add 1/4 cup of water and covered it. After 6-7 minutes turn off the flame. Serve with Rice or Noodles..

Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet. These easy vegetarian Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It's a cross between upscale cuisine and indulgent comfort food. Heat the oil in a large frying pan over a high heat.

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