This Red Thai Curry recipe is full of flavor! Its full of veggies and a great family meal for dinner, you can also have the leftovers for lunch the next day.
I got inspired to create this recipe after having red curry at a Thai restaurant here where I live. I didn’t have their exact recipe, so I went by my palate to create this mouth watering, satisfying red curry dish.
Here are the ingredients:
1 14OZ can of Coconut Milk
1 small Sweet Onion (chopped big)
Half of Red and Yellow Bell Pepper (chopped big)
2 Carrots (chopped at a diagonal)
1 Cup of roughly chopped Fresh Spinach
1-2 Chopped Portabella Mushroom Cap
1 TBS of Tomato Paste
1 TBS of Olive Oil
1 TBS Curry Powder
1 TBS Salt (more or less to taste)
1 TSP Turmeric
Dash of Cinnamon
Dash of Paprika
Dash of Red Pepper Flakes
Put your olive oil in the pan along with the chopped sweet onions, red and yellow bell peppers, portabella mushroom, chopped fresh spinach, and carrots. Sauté all veggies for 15 minutes on medium heat until onions are translucent.
Add your tomato paste, curry spice, turmeric, salt, cinnamon, red pepper flakes, and paprika and stir everything together for about 3 minutes so that the paste gets a chance to melt into the veggies. Now you can go ahead and add your can of coconut milk and stir everything together until everything is well incorporated.
Let it simmer on low heat for 10 minutes. Then turn off the heat and let it sit for 10 minutes so all the flavors can marry and be happy.
Your can enjoy this Red Thai Curry sauce with a side of brown rice.