Thai Red Vegetable Curry

Thai Red Vegetable Curry

Made With Our Thai Red Curry
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
20 MINS COOK
Zhuzh up your veg in minutes with this flavourful Thai recipe. Aromatic and savoury, this dish is a winner for those with a tight schedule. 
Anjum Signature

Tailored to Taste
Transform your every-day veg with the aromatic flavours of our Thai Red curry to brighten up your mid-week. We use sweet potato, cauliflower, red pepper and baby corn, all of which marry perfectly with the deeply umami Thai Red sauce. A delicious, satisfying curry that just happens to be veggie.
Ingredients
  • 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
  • 1 tbsp. vegetable oil
  • 150g sweet potato, sliced
  • 150g cauliflower florets
  • 75g red peppers, sliced
  • 75g baby corn, halved

Garnishes:

  • A few sprigs of Thai Basil (optional)
Method
  1. To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
  2. Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
  3. Stir in the coconut milk from the kit, the sliced red pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
  4. Serve with jasmine rice and garnish with the Thai basil leaves if you like.
Tailored to Taste
Transform your every-day veg with the aromatic flavours of our Thai Red curry to brighten up your mid-week. We use sweet potato, cauliflower, red pepper and baby corn, all of which marry perfectly with the deeply umami Thai Red sauce. A delicious, satisfying curry that just happens to be veggie.
  • 1 pack of The Spice Tailor Thai Red Curry (coconut milk included)
  • 1 tbsp. vegetable oil
  • 150g sweet potato, sliced
  • 150g cauliflower florets
  • 75g red peppers, sliced
  • 75g baby corn, halved

Garnishes:

  • A few sprigs of Thai Basil (optional)
  1. To prepare, place a pan over a medium high heat and add a tbsp. of vegetable oil. Add the whole spices from the spice sachet in the kit.
  2. Cook for 20 seconds until aromatic, then add the sliced sweet potato and cauliflower florets to cook for a few minutes, before adding the base sauce from the kit and simmering for a few minutes more.
  3. Stir in the coconut milk from the kit, the sliced red pepper and the baby corn, along with a good splash of water. Bring to a simmer for 8-10 minutes making sure the veg is tender and adding a little extra water during cook if needed.
  4. Serve with jasmine rice and garnish with the Thai basil leaves if you like.
MADE WITH OUR DELICIOUS
Thai Red Curry

Famous for their balance of mouth-watering flavours, delicate aromas and beautiful colours, Thai curries are justifiably revered across the world.

Our Thai Red Curry is made with red chillies that impart a bright, sweet heat as well as the vibrant flavours of lemongrass, kaffir lime, coriander roots, garlic and galangal. These strong flavours are balances with coconut milk, sweet shallots and palm sugar.

Thai red curry is as vibrant in colour as it is in flavour, and works so well with almost every ingredient. Our version of this curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

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