Have I told you that I love recipes that are easy and quick? Well I do! Infanct I love it so much I decided to dedicate all my Tuesdays to share with you how easy it can be to eat clean & healthy without sacrificing a whole evening or a couple of hours of your day.
We felt that Tasty Tuesdays was a fitting name for this food adventure and we would love for you to join us on it! Last week we made beautiful Guacamole Potatoes, be sure to try them, they are awesome!
Today we are making vegan Red Thai Curry! We both like thai food, but honestly, we’ve only once cooked a thai dish before, and I remember it took forever and had so many ingredients that it really felt overwhelming. BUT I am so glad Dagbjört suggested that we give thai recipes another chance, because this one is really simple and super tasty to say the least. We have literally been making it every day since Friday! Haha it’s just that good! Also, after we started with Tasty Tuesdays, I have discovered that cooking with my wife is not only rewarding food wise but also for our relationship. It’s a quality time I now don’t want to miss out on!
We decided to use Quinoa in stead of rice, it’s healthy, a great protein source and also very delicious and easy to make.
Red Thai Curry
Total time to make: 30-40 minutes - Serves about 4 people
• 2 cans coconut milk (the full version, not the skinny one)
• 2 tbsp Coconut oil
• 3-4 tablespoons red thai curry paste
• 3 tbsp Soy sauce
• 1 cup / 220 g quinoa
• 1 white onion
• 4 cloves garlic
• 1/2 cup / 110 gchopped ginger
• 2 bell peppers (we used 1 red and 1 green)
• 1/2 broccoli head
• 3 medium sized carrots
• 400 g / 16 oz mushrooms
• A handful or two of spinach
• 2 tablespoons chopped cilantro
• Salt & Pepper
Here we go!
Before we start, I want to point out that in the guidelines below we cut and fried the vegetables in 3 parts, but it’s also possible to cut everything beforehand and fry it all together in the same pan. We did it this way as we felt we had more control to get the perfect texture and crunchiness of all the different vegetables.
1. Start by putting 1 cup quinoa and 2 cups of water into a saucepan and bring it to a boil. Once its boiling, reduce the heat and cover and let it simmer until most of the water has been absorbed. Usually it takes about 15-20 minutes for it to be ready. When ready, take it of the stove and cover it to keep it warm.
2. Fine cut the 4 garlic cloves and the ginger. Cut the white onion into strips or just as you want to have it! Throw it all into a frying pan along with 1 tablespoon coconut oil and fry it at medium-high heat until the onion is clear or transparent.
3. Now throw the ready garlic, onion and ginger in a large cold pot. (We don’t put it on the stove before we have fried all the vegetables)
4. Cut the carrots into thin slices and the broccoli into small peaces (not to small, I like having them the size of my thumb). Now throw it on the pan along with half a tablespoon coconut oil and fry until carrots are soft and crunchy. Once they are ready throw them into the pot with the onion, garlic and ginger.
5. Now we cut the bell peppers into small-medium sized slices and throw them in the pan along with half a tablespoon of coconut oil. While the peppers shimmer on the pan, cut the mushrooms and put them in with the bell peppers. Fry until the mushrooms get a bit soft and nice. Once they are ready, throw them and the peppers into the pot with the rest.
6. Place the pot with all the fried vegetables on the stove on medium heat. Add the coconut milk and the red thai curry paste and mix well. Season with salt, pepper and chilli by tasting.
7. While we are waiting for the curry mix to come to a boil, we chop a handful of spinach and half a cup cilantro. We then add it when the mix has started boiling and mix with the rest. As soon as we have reached a boil, the Red thai curry is ready.
Now we feast!
After making this once, I found it incredibly easy to make a again, and again……and again, even with out the recipe in front of me. So don’t be surprised if you won’t be eating anything else than Red thai curry for the rest of the week! Trust me, we won’t judge you!
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Thanks for stopping by, happy cooking & bon appétit!