Tuesday, July 7, 2015

Recipe: Untraditional Vegetarian Thai Red Curry with Noodles

Posted by Amanda Villaruel | |
Last month one of my oldest childhood friends, Maria, cooked us a delicious vegetarian meal. It was so good that I had to ask her about the recipe. And I'm so lucky that I get her permission to publish it on Eco in the City, so you can try it! :-)
Recipe for vegetarian red curry noddle
Recipe for vegetarian red curry noddle

Thai food doesn't necessarily have to be for just meat eaters, with chicken and pork. Have you been to Bangkok or other places in Thailand? Then you know what I mean when I say that the Thais love their pork! ;-)

What I like about this particular Thai red curry dish is the freshness. I generally love the combo of spicy, salty, sweet and sour, which this noodle dish has. And not just fatty and good.

Click here to print out the recipe.

Serves: 4
Preparation time: 20 minutes (maybe more, depends on how efficient you are with the knife ;))
Cooking time: 20 minutes


1 chili
1 whole bell pepper
1/2 aubergine
4 spring onions
1 large champignon mushroom
3 middle-sized tomatoes
1/3 ginger or two teaspoons of ginger powder
2-3 pressed onion cloves
1 box of coconut milk
1/2 of lime juice
1 handful of dry coconut
1 handful of unsalted cashew peanuts
3 tea spoons of red curry paste
1-2 tea spoons of lemongrass
1 handful of fresh basil
1/2 tea spoon of cayenne pepper
1 handful of cilantro

Soy sauce and salt.

(Thin) rice noodles or plain rice.

Recipe for vegetarian Thai red curry with noodles
Recipe for vegetarian Thai red curry with noodles


Step 1:

Slice the chili and press/chop the garlic. Then chop the bell pepper and aubergine in similar sizes, so they can get evenly cooked in the pan.

Step 2: 

Add some cooking oil in the pan/casserole, and throw in the bell pepper, aubergine, chili and garlic. You shouldn't add the tomatoes and mushroom just yet, because they have a really short cooking time. Let the vegetables sizzle before you move on to step 3.

Step 3: 

Add the red curry paste, stir well and let it sizzle a bit more. Then add the coconut milk and let it reduce a bit, before you add the lime juice, basil, cilantro, lemon grass, cayenne pepper and ginger (powder). Then adjust the flavor with soy sauce and salt.

Step 4: 

Add the tomatoes, mushroom, dry coconut and cashew nuts at the end, to heat them up.

Step 5: 

Serve the red curry with rice if it's to your liking, or rice noodles which we personally think it's a better option than rice. Thin rice noodles makes it a lighter dish.

Cook the rice noodles (or plain rice) according to package instructions. The noodles should be limp and not mushy. If they're mushy, they're overcooked. You can either cook the noodles when you're done with the red curry, or multitask and start cooking the rice noodles/rice after you've chopped the vegetables ;-)

Additional tips:

If you want to add more protein to the dish, try the vegetarian products from Quorn that contain mycoprotein, or similar products (VegiDeli meat-free chicken pieces or meat-free beef style pieces, Linda McCartney Foods - vegetarian meat balls, vegetarian chicken-style, chicken-style strips from Fry's, and also products from Grassingtons Gardein).

Bon appetit! :-)

Click here to print out the recipe.

Continue to read: 
When your friends eat meat and you don't.

Recipe for vegan mango and raspberry popsicles.

Have your say about what you just read :)

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