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Red Thai curry vegetables
Red Thai curry vegetables

Before you jump to Red Thai curry vegetables recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

Many of us have been conditioned to think that comfort foods are not good and to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. At times, comfort foods can be very nourishing and good for us to consume. Some foods actually do elevate your mood when you consume them. When you feel a little down and are in need of an emotional boost, test out a couple of these.

If you wish to fight depression, you should eat some cold water fish. Tuna, trout, mackerel, herring and wild salmon are all full of omega-3s and DHA. These are two substances that increase the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can basically help you overcome depression.

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to red thai curry vegetables recipe. You can have red thai curry vegetables using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Red Thai curry vegetables:
  1. Prepare small sweet onion, chopped
  2. Get garlic, minced
  3. Get fresh ginger, grated
  4. Use red bell pepper, thinly sliced
  5. Get yellow bell pepper, thinly sliced
  6. Use medium carrots, peeled and cut into matchsticks or small round
  7. Prepare cauliflower florets
  8. Get Thai red curry paste
  9. Take full fat coconut milk
  10. Prepare water
  11. Provide medium roma tomatoes, diced
  12. Prepare pure maple syrup
  13. Provide soya sauce
  14. Get fresh lime juice
Instructions to make Red Thai curry vegetables:
  1. Heat a large non-stick skillet over medium high heat. Once it's hot, add a few tablespoons of water (or you may use olive oil) and the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
  2. Add the bell peppers, carrots and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed.
  3. Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently.
  4. Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened
  5. Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then remove from heat.Serve immediately with cooked rice.

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