Indulge in the exotic flavours of Thailand with our delightful vegetarian Thai red curry with rice recipe. This mouthwatering dish offers a perfect blend of aromatic spices, fresh vegetables, and creamy coconut milk, resulting in a satisfying meal that will tantalize your taste buds. Whether you embrace a plant-based lifestyle or simply enjoy exploring new culinary horizons, this recipe is a must-try.
Ingredients:
1 tablespoon vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 medium-sized aubergine (eggplant), cut into bite-sized pieces
1 broccoli stem, peeled and sliced
1 red bell pepper, sliced
1 can (14 ounces) coconut milk
2 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
Salt, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or noodles (for serving)
Instructions:
Heat vegetable oil in a large skillet or wok over medium heat.
Add sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent.
Add the aubergine, broccoli stem, and red bell pepper to the skillet. Cook for another 5 minutes until the vegetables start to soften.
In a small bowl, whisk together coconut milk, Thai red curry paste, soy sauce, brown sugar, lime juice, and salt.
Pour the curry sauce over the vegetables in the skillet and stir well to combine.
Bring the mixture to a simmer and cook for about 10-15 minutes until the vegetables are tender and the flavours have melded together.
Taste and adjust the seasoning as needed.
Serve the aubergine with broccoli stem Thai red curry over cooked rice or noodles.
Garnish with freshly chopped cilantro and enjoy!
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