Red Veggie Curry
Description
Thai red curry loaded with vegetables!
lemmuh
材料
（4 servings）
green bell pepper (julienne)
1/2 medium
red bell pepper (julienne)
1/2 medium
yellow bell pepper (julienne)
1/2 medium
french beans
100 g
okura
6-8
bamboo shoots
1 cup
fresh ginger (minced)
1 tablespoon
garlic (minced)
3 cloves
fresh basil
1 cup
avocado oil
2 tablespoons
red curry paste
3 tablespoons
light or regular coconut milk
1 can (13.5 oz)
fish sauce
2 tablespoons
coconut palm sugar
2 teaspoons
better than bouillon vegetable base
1 teaspoon
dried kaffir lime leaves (removed from the stem)
5
kosher salt
to taste
作り方
-
-
1
-
Gather all the ingredients.
-
-
-
2
-
Oil in a medium Dutch oven over medium heat.
-
-
-
3
-
Add ginger, garlic, and curry paste. Cook until fragrant.
-
-
-
4
-
Slowly add coconut milk into the pot to dissolve the paste.
-
-
-
5
-
Add fish sauce, sugar, bouillon and lime leaves.
-
-
-
6
-
Bring it to a simmer, add all vegetables.
-
-
-
7
-
Cover and cook until all the veggies are heated through.
-
-
-
8
-
Taste, add salt as needed.
-
-
-
9
-
Remove from heat, stir in basil.
-
-
-
10
-
Serve with jasmine rice! Don't forget to remove lime leaves!
-
コツ・ポイント
No water is added to this recipe to concentrate the flavor from all the vegetables.
このレシピの生い立ち
Thai red curry has a mellow flavor, so everyone can eat it. This time, I decided to make a meatless week night curry!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
