Thai Red Coconut Curry with Courgetti & Rainbow Veg
There’s a story behind this Thai Red Coconut Curry. It’s one of my favourite memories.
This time almost 3 years ago, I was living in Australia. Brisbane, to be exact. I had been gone for 6 months, having left in the middle of July, and hadn’t seen my family since. As a gal who grew up with cold, snowy Christmases with family perched around the tree in a little forgotten village in the east of England, the idea of spending Christmas in one of the hottest cities in Australia at the height of their summertime seemed, well… wrong.
Sure, there were big blow up Santa’s adorning the high streets and the shopping malls were full of beautiful baubles and twinkling lights, but- none of it was right! The effort had been made, but… it felt like Christmas here was pretending. It had all the front, but none of the substance.
So I fled to Thailand. Yep. Thailand. That country renowned for its authentic christmas celebrations. Ha! Au contraire- the temperatures were similar to that of Australia, so my cold snowy Christmas was off the menu once and for all. But you know what else was off the menu? Christmas in general. And to my surprise, I loved it.
My dad flew out to meet me there. Thailand was a halfway point between the UK and Australia, so it made sense. We spent the days leading up to Christmas navigating Bangkok’s crazy Khao San road, eating pad Thai and papaya salad, talking but not committing to sampling the local cricket delicacy, and politely declining the market stall holders appeals for us to buy their ‘I love Khao San Road’ t-shirts. It was all a little too mad to contemplate (top tip: don’t go to Bangkok with your parents) so we upped sticks to Chiang Mai in the North of the country. Chiang Mai felt peaceful, but alive with a happy energy.
On Christmas Eve, we were wandering through Chiang Mai’s Old City in search of somewhere to eat for dinner. Strolling on, we noticed a glowing orange light ahead of us, to the side of the road. As we approached it, we realised it was essentially a Thai family’s living room that had been converted into a restaurant! There was a mix of tourists and locals inside, laughing and eating, and children weaving in and out of the tables as they played with their friends. We were promptly shown to a table with the usual flourish of beaming Thai hospitality.
Ten minutes later, I was eating the most delicious Thai red coconut curry of my life, chatting with the other diners, and watching adorable Thai children gleefully rip open the wrapping of their Hot Wheels christmas present from the English couple next to us. THE CUTEST.
I have been obsessed with Thai red coconut curry ever since. The flavours are just like nothing else. So that, my friends, is the inspiration behind today’s post!
Whilst I doubt I could ever do full justice to the insanely delicious flavour combinations of traditional Thai cooking, I think today’s recipe for this Thai Red Coconut Curry is a pretty good start. Andrew even deemed it a 10/10, so I’ll take that (with a big grin- who doesn’t love it when people love their food?!).
There’s a little bit of everything in here, veggie wise. I’ve used red cabbage, sweet potato, and brussels sprouts, but any vegetable you have on hand would taste delicious, since this Thai red coconut curry sauce is so magically flavoursome and MMM MMMM MMMMMMMM YUUMMY. It loves all veggies equally.
Yes please with a side of GIMME THOSE CHOPSTICKS.
Although it is by no means necessary, I have added in some spiralised courgetti in place of regular curry soup noodles because why eat those when you could be eating beautiful, colourful veggies? Beautiful colourful veggies made with the most fun gadget to ever have been invented, might I add- the spiraliser! Too much fun. And if you think my excitement is lame: just buy one, try it out, and get back to me. 😉
One top tip I absolutely have to tell you is this: if you are buying a Thai red curry paste to use in this recipe, make sure you buy something super authentic from an Asian grocery store. By chance, I happened to have one to hand that my Chinese friend had bought over to cook together a couple of weeks earlier, and I’m fairly certain that it made this recipe 1874396 times more delicious and authentic tasting than a supermarket brand could have done. Just my two cents.
Hope you love the recipe, and thanks for reading!
What’s your favourite holiday related food memory? Leave a comment below! 🙂
- 200g red cabbage, chopped
- 200g brussels sprouts, quartered
- 200g sweet potato, diced
- 200g courgetti, (optional)
- 1/4 inch slice of ginger, diced (about 2g)
- 2 large garlic cloves, crushed
- 3g coconut oil
- 20g Thai red curry paste
- 1 vegetable stock cube dissolved in 450ml water
- 100ml coconut milk
- 200g diced chicken or tofu (optional)
- 20g cashew nuts
- Add the brussels sprouts and sweet potato into a steamer, and steam on high heat over boiling water for about 8 minutes.
- Whilst the vegetables are steaming, heat the coconut oil in a large frying pan and once melted, add in your protein source of choice (optional: diced chicken, pork or tofu) and 1.5tsp of dried coriander leaf. Once it is nicely browned, add in the garlic, ginger and red cabbage, and cook until starting to soften, then add in the steamed brussels sprouts and sweet potato.
- Pour the vegetable stock, coconut milk and red curry paste into the pan and mix everything together, making sure that the curry paste had dissolved in the liquid. Simmer for about 15 minutes, or until the sauce has reduced down.
- Lastly, stir in the courgetti, and simmer for a minute or so more, then serve with some crushed cashew nuts.
- Try to find a good quality Thai red curry paste from an Asian supermarket.
- Feel free to use whichever vegetables you have in- sugarsnap peas, mangetout, red pepper, peas, aubergine and squash would all work great- so would pineapple! YUM.
- This can easily be made vegetarian or vegan by omitting the meat.
- Protein: 9g
- Carbohydrate: 34.5g
- Fat: 14.5g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
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