THAI RED CURRY IN A HURRY

I have a huge love of Asian food. I think it comes from my love of experimenting in the kitchen. It allows you to combine so many flavours, styles and combinations to create something super delicious. It also happens to be very easy to whip up a vegan Asian meal that packs a serious flavour punch.

This dish is warming, filling, packed full of veggies, bold on flavour and super quick to make. It’s my go to quick midweek supper (plus leftovers in a tupperware for lunch the next day = the dream.)

 

Ingredients: 

1 pack of dried thin rice noodles cooked and drained

1 litre good quality vegetable stock (my fave at the mo is this one)

1 pot of Thai red curry paste

400ml coconut cream

coconut oil for frying veggies

1 lime juiced

3 to 4 minced cloves of garlic

1 small piece of fresh ginger, grated

1 stalk of lemongrass

1 fresh red chilli, sliced

1 bunch of coriander

sesame seeds

2 handfuls of mushrooms (I used field mushrooms & wild mushrooms)

broccoli / red peppers / your fave vegetables

To have on hand / in your cupboard: 

soy sauce

rice wine vinegar

salt & pepper

 

Recipe:

Heat 1 tbsp of coconut oil in a large wok, add the grated ginger and garlic and lightly fry. Next add the vegetable stock and 400ml of coconut cream, stir and bring to the boil. Mix in the red curry paste and reduce to a simmer. Add in the lemon grass and season with soy sauce, juiced lime and salt and pepper to taste.

Meanwhile bring a pan of water to boil and add the rice noodles and cook according to packaging. Drain and place in a bowl of cold water (they will become gelatinous if left hot – don’t worry these will heat up again in the broth before serving.)

Heat another tbsp of coconut oil in a frying pan and add your sliced mushrooms. Fry until they start to turn golden and then season with rice wine vinegar / soy sauce / lime juice / salt & pepper. (I find wild mushroom are already really tasty so need little seasoning.)  Remove mushrooms from the heat and then fry up your chosen veggies, adding salt and pepper to taste.

To serve, pop your rice noodles in a bowl and top them with your red curry broth. Add your mushrooms and veggies on top. Sprinkle over sesame seeds, sliced red chilli, fresh coriander and a wedge of lime. Dig in!

 

 

 

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