A rich Thai red curry with chickpeas, vegetables and coconut milk. Creamy, full-bodied and with a lovely authentic flavour.
A filling red curry packed with fresh vegetables, chickpeas and edamame beans. Plenty of substance and great flavour.
I love Thai cooking, and I have a particular soft spot for a good red curry.
My vegetarian red curry is very easy to make, it can be ready in about half an hour, and it tastes wonderful.
The beans give it a pleasing texture and make it properly filling, and the fresh vegetables add crunch and body.
Plenty of vitamins and protein — the perfect vegetarian meal.
Thai red curry with coconut milk
I’m often asked which coconut milk I use, and I have a clear favourite.
The one from Grøn Balance (a Danish supermarket brand) is so soft and creamy in texture that you are always guaranteed a smooth, creamy sauce.
If you use a coconut milk where the layers have separated into thin coconut water and a thicker, fattier top, your sauce may well end up on the thin side. There is nothing wrong with that as such, but I will always recommend a rich, creamy, full-fat coconut milk. Both for the texture and for the flavour of the coconut.
Vegetarian red curry with chickpeas
Ingredients
- 1 tin chickpeas, drained
- 200 g edamame beans, shelled weight
- 300 g cauliflower, cut into small florets
- 2 peppers, cut into large chunks
- 1 onion, cut into large chunks
- 3 cloves garlic, grated or crushed
- 1 tbsp ginger, finely grated
- 3 tbsp tomato purée
- 2-3 tbsp Thai red curry paste
- 6 kaffir lime leaves
- 2 tins coconut milk (400 ml each)
- 1 lime, juice only
- 2 tsp fish sauce
- Salt and pepper
- Oil
To serve
- Rice
- Spring onions or coriander
- Chopped peanuts
Method
- Heat a large frying pan over a medium heat and fry the onion, peppers and cauliflower in a splash of oil for 3-4 minutes.Season with salt and freshly ground pepper.
- Add the garlic, ginger, chickpeas and edamame beans and heat through for a couple of minutes.
- Add the tomato purée and curry paste, stir them through the vegetables and fry for about a minute.
- Pour over the coconut milk, add the lime leaves and let the curry simmer over a low to medium heat for about 10-15 minutes.The cauliflower should be tender but still have a good bite.
- Season to taste with the fish sauce, freshly squeezed lime juice, salt and pepper.
- Serve with boiled rice, finely chopped peanuts and, if you like, fresh coriander, spring onions or similar.
Nutrition
Premium
Hej
Kan man evt lave retten om formiddagen, og så varme den op om aftenen?
Mvh Birthe
Hej Birthe
Det kan du sagtens gøre ja 🙂
Sørg gerne for at den ikke får for meget varme i første omgang, så grønsagerne stadig har lidt bid når retten genopvarmet.
Alternativt kan der tilsættes en håndfuld friske grøntsager ved genopvarmning, det pynter både på farven – og retten beholder lidt bid 🙂
Warm wishes, Dianna
Hej
Kan man undvære kefir lime bladene?
Mvh Mette
Hej Mette
Det kan du sagtens ja, men de giver en skøn smag:) De kan købes tørre i de større supermarkeder:)
Ellers smag gerne til med fintrevet limeskal inden servering:)
Warm wishes, Dianna
Bedste vegetariske rød karry ret jeg nogensinde har smagt (og tro mig, jeg har smagt en del). Meget smagfuld og dyb.
Jeg topper med lidt creme fraiche og masser af koriander.
Hej Pernille
Ej hvor gør det mig bare glad at høre – tusind tusind tak for de søde ord 🙂
Warm wishes, Dianna
Vegetarisk rød karry med kikærter
Hej tak for en glimrende opskrift. Vi er som du meget glade for thai mad. Rød karry er mange ting, men bare lige en kommentar til kokosmælk. Vi bruger kokosfedtet til at stege i og derefter tilsættes resten af kokosmælken. Det funger, har gjort det i årtusinder.
Hejsa Bernhard
Tusind tak for fiffet, det er hermed givet videre 🙂
Jeg skriver mht. kokosmælken, da jeg modtager rigtig mange beskeder omkring hvilken kokosmælk jeg bruger, da man i videoen kan se hvor lækker cremet den er 🙂 Så det er kun for at være på forkanten til dem der måtte ønske at vide det 🙂
Dbh Dianna