Easy Thai red vegetable curry

Rhodes Quality
4 servings Prep: 15 mins, Cooking: 20 mins
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Simple vegetarian Thai red curry - an economical and simple weekday dinner the whole family will enjoy.

By Independent Contributor May 28 2023
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Ingredients (15)

30 ml olive oil
1 onion — chopped
4 garlic cloves — crushed
1 tbsp fresh ginger — grated
1 red pepper — seeded and thinly sliced
1 yellow pepper — seeded and thinly sliced
2 medium carrots — seeded and thinly sliced
100 g broccoli florets
100 g cauliflower florets
15-30 ml Thai red curry paste
1 tin coconut milk
125 ml water
2 x 410 g tins Rhodes Quality Mixed Vegetables — drained
15 ml soy sauce
juice of 1 lemon
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Heat the olive oil in a large frying pan and sauté the onion until softened.

Add the garlic and ginger and fry for a few minutes more.

Add the broccoli, cauliflower and carrots and fry for a further few minutes until fragrant.

Add the red curry paste, coconut milk, and water and stir well to mix.

Bring the sauce to a simmer and cook until the vegetables have softened.

Stir in the Rhodes Quality Mixed Vegetables and simmer until heated through.

Season the sauce to taste with the soya sauce and lemon juice.

Stir in the coriander and serve over hot rice.

Cooking tip

Add as much of the red curry paste to suit your taste.

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