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Vegetarian Thai Red Curry

A simple and healthy vegetarian Thai red curry with sweet potatoes, carrots, green beans and broccoli. Packed with vitamins and perfect for a gluten-free diet.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Autor elle

Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • sea salt, to taste
  • 4 tablespoons Thai red curry paste
  • 1/2 tablespoon tomato paste
  • 1 x 400 g can chopped tomatoes
  • 1 x 400 ml can coconut milk (full-fat)
  • 1 medium-sized sweet potato, peeled and cut into bite-sized pieces
  • 1 large carrot, peeled, cut on a diagonal into pieces
  • 150 g green beans, trimmed (about 2 handfuls)
  • 1 small head of broccoli, cut into florets
  • 1 medium red onion, chopped
  • 1 fresh red chili, thinly sliced (optional)
  • freshly squeezed juice of 1 lime
  • cashew nuts, toasted, as garnish (50 g)
  • cilantro leaves, as garnish

To serve:

  • steamed jasmine rice (or other rice of choice)

Method

  1. Heat the coconut oil in a large deep skillet over medium heat. Add the ginger and garlic and cook, stirring often, until golden brown, about 5 minutes; season with a pinch of salt. Add the curry and tomato paste and cook, stirring, for 2-3 minutes.

  2. Add chopped tomatoes and cook, until slightly thickened, about 5 minutes. Stir in coconut milk and season with a pinch of salt. Bring to a boil, then reduce to heat to medium-low and add the sweet potatoes.

  3. Cover, partially covered for 10 minutes, then add the sliced carrot. (The sweet potatoes should be still firm but slightly tender on the outside when you add the carrot - I usually test with a fork to check).
  4. Cook for about 10-15 minutes until carrots are crisp-tender, then add the green beans, broccoli and red onion. Pour in a little water to cover and cook, partially covered, for about 5-8 minutes, or until the vegetables are just tender.
  5. Add the chile and lime juice. Divide curry among bowls and top cilantro and toasted cashews; serve accompanied with lime wedges and steamed rice. Enjoy!

Notes

Seeding and removing the pith and ribs of a fresh red chili pepper will make it less spicy.