vegetable red curry

Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It&#x27;s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! The curry comes together in minutes, and you won&#x27;t be able to stop using this method for making the best rice ever!

Thai Red Curry with Shrimp, Vegetables, and Infused Rice

water

basmati rice

cardamom pods, crushed

star anise pods*

salt

coconut oil

garlic,

ginger

scallions, thinly sliced

shallot,

Thai red curry paste*

(14.5 ounce) cans full-fat coconut milk*

pepper

shrimp,

yellow bell pepper, very thinly sliced

broccoli crown,

carrots,

lime

juice of 1 lime

soy sauce

cilantro,

basil

scallions

lime wedges

Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.

While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.

Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.

Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

Flavor-packed, Thai-style vegetable red curry made with sweet red bell pepper, broccoli, and tender potatoes. Cooked in just 20 minutes! Serve with a side of jasmin rice or roti.

20-Minute Thai-Style Vegetable Red Curry

13.5 fl oz can of full fat coconut milk (I used Chaokoh coconut milk

red curry paste

tomato paste

sugar

broccoli

potato (chopped)

red bell pepper

cayenne pepper/hot chili powder (to taste (optional))

Thai basil (Or Mexican cinnamon basil (optional))

In a heavy-bottom Dutch oven or pot, over medium-high heat, heat 6 tablespoons of the coconut cream for about 1 minute. (see recipe notes)

Once the cream starts to bubble and crack, stir in the red curry paste and mix frequently to avoid scorching. Cook until the paste has thickened and has the consistency of creamy peanut butter. Stir in the tomato paste and cook for another minute.

Add the rest of the coconut milk, soy sauce, sugar, broccoli florets, and potatoes. Bring to a boil. Once at a boil reduce heat to a soft simmer.

Simmer the curry without a lid for 10 minutes, or until potatoes are fork-tender. Add the red bell pepper and stir in cayenne pepper to taste (optional). Simmer for another 5 minutes.

Garnish with basil leaves and serve with a side of cooked jasmine rice or any long-grain rice.

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20-Minute Thai-Style Vegetable Red ...

Top 2 vegetable red curry recipes from across the web

The most viewed vegetable red curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Red Curry with Shrimp, Vegetab...

20-Minute Thai-Style Vegetable Red ...

The most viewed vegetable red curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine