Thai Red Coconut Curry with Courgetti & Rainbow Veg

Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!

Dinner | 17th December 2016 | By

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.

Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!

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.
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
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.
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
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!
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
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.
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
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.
 
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
 
Hope you love the recipe, and thanks for reading!
 
What’s your favourite holiday related food memory? Leave a comment below! 🙂

Thai Red Coconut Curry with Courgetti & Rainbow Veg.
Serves 2
Thai Red Coconut Curry with Courgetti & Rainbow Veg. This Thai inspired red coconut curry is absolutely bursting with flavour and colour. You've gotta try this!
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Prep Time
10 min
Cook Time
20 min
Total Time
25 min
Prep Time
10 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 200g red cabbage, chopped
  2. 200g brussels sprouts, quartered
  3. 200g sweet potato, diced
  4. 200g courgetti, (optional)
  5. 1/4 inch slice of ginger, diced (about 2g)
  6. 2 large garlic cloves, crushed
  7. 3g coconut oil
  8. 20g Thai red curry paste
  9. 1 vegetable stock cube dissolved in 450ml water
  10. 100ml coconut milk
  11. 200g diced chicken or tofu (optional)
  12. 20g cashew nuts
Instructions
  1. Add the brussels sprouts and sweet potato into a steamer, and steam on high heat over boiling water for about 8 minutes.
  2. 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.
  3. 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.
  4. Lastly, stir in the courgetti, and simmer for a minute or so more, then serve with some crushed cashew nuts.
Notes
  1. Try to find a good quality Thai red curry paste from an Asian supermarket.
  2. 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.
  3. This can easily be made vegetarian or vegan by omitting the meat.
MACRONUTRIENT VALUES PER SERVE (without meat or tofu)
  1. Protein: 9g
  2. Carbohydrate: 34.5g
  3. Fat: 14.5g
  4. 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.
Fuelling The Fork https://fuellingthefork.com/

6 Comments

  1. 9 Easy Ways to Eat More Vegetables | Fuelling The Fork

    10th January 2018 at 5:03 am

    […] like a big, easy vegetable curry would be a great way to sneak in a lot of vegetables. Try my Thai Coconut Curry with Courgetti and Rainbow Veg for starters.   Perfect for… […]

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    3rd December 2017 at 8:06 am

    […] when it’s homemade mushroom chestnut soup.     Not a fan of mushrooms? Try my Thai Red Coconut Curry with Courgetti & Rainbow Veg, instead!   So, what ingredients will we be using here? Allow me to set the scene:   […]

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  3. 30 Paleo Spiralized Vegetable Recipes

    28th April 2017 at 4:11 pm

    […] 15.] Thai Red Coconut Curry with Courgetti & Rainbow Vegetables […]

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    1st March 2017 at 6:14 pm

    […] 15.] Thai Red Coconut Curry with Courgetti & Rainbow Vegetables […]

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  5. Mango Curry with Macadamia and Yellow Split Pea (V, GF, DF) | Fuelling The Fork

    9th February 2017 at 3:59 pm

    […] I hope you’re all well. Today I’m sharing the recipe for this absolutely delightful, scrumdiddlyumptious mango curry. Mango curry with macadamia and yellow split peas, no less. Get ready, cause this one is a game changer.     If you’re anything like me, you have no idea what to do with yellow split peas.   The story goes something like this:   You see them in the supermarket, ooh and ahh over their happy yellow hue and zealously cast them into your trolley before moseying over to the next aisle. Once home, you pop them in the cupboard and think how great it will be to try out a new ingredient. But as time goes on, they continue to sit there, gradually getting pushed further and further towards the back of the shelf as every other grain gets used before them. In the event that they haven’t yet been knocked over by a large, domineering bag of rice, you’ll see them each time you open the cupboard. You’ll briefly consider using them tonight, before reaching for the rice.   And then they’re alone again. Just sitting there, waiting for their time. Watching their friends- rice, pasta, bulgur wheat, buckwheat and risotto get snatched away to be used in the same old meal, day after day.   Poor yellow split peas.     …Anthropomorphism- isn’t it great? If only my A Level English teacher could see me now. Anyway- I digress a little, but my point is this: finding something interesting to make with yellow split peas is not an easy task. The only thing that ever sprung to mind for me at least, was an Indian dhaal. And lets be honest: we have red lentils for that.   So I was pretty excited when I had the idea of using them to create this mango curry.     Ironically, the macadamia in this recipe comes from macadamia nut butter– another ingredient which I really wasn’t sure what to do with. See, it’s not like the other nut butters- most of which go perfectly on toast or porridge or swirled through yogurt. It’s more savoury than sweet. So, I figured- why not PAIR it with something sweet, like mango?! Et voila; this mango curry was born.     I’ve also used just a teeeeny tiny bit of Chinese five spice which gives the most delicious and unusual flavour. The oriental notes compliment the sweet mango perfectly. It’s a match made in heaven, you’ve gotta try it. OH, also. This is the FIRST savoury vegan recipe I have ever published on the blog. I’m moving towards a more plant based diet this year so there’ll be lots more to come- keep your eyes peeled!     Ok pals, I shall leave it here as a mountain of work awaits me. A uni assignment in for the end of the week, exams approaching and lots to do at work. It’s really no wonder I like to find solace in the kitchen. Kitchen = happiness, always.   (Unless you burn something. Or spill an entire box of cereal on the floor. In which case, kitchen = grief. Deep grief. And anger.)     …But mostly happiness. Lets raise a spoonful of mango curry to that. Ps. If you like curry, you’ll love this Thai red coconut curry. […]

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  6. The Best Vegan Protein Sources (And How To Cook With Them!) | Fuelling The Fork

    26th January 2017 at 9:06 am

    […] so it takes on other flavours extremely well.   Here are some great recipes to get started: 1. Thai Red Coconut Curry with Courgetti 2. Spicy Tofu Scramble 3. Vegan Dark Chocolate Tofu […]

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