Beth’s Vegan Thai Red Curry

This Vegan Thai Red Curry is a fantastic Holiday Dinner Idea. You can also make the whole thing ahead of time. That’s the best part!

Beth’s Vegan Thai Red Curry

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Vegan Thai Red Curry Recipe is a great vegetarian and vegan Thanksgiving Dinner Idea. You can also make the whole thing ahead of time. Includes recipe video too.

4.4 Stars (5 Reviews)

Ingredients

  • 1 tbsp (15 ml) unflavored cooking oil
  • 2 cups (475 ml) white onion, sliced into half moons
  • 1 garlic clove, minced
  • 2 tsp (10 ml) grated ginger
  • 4 tbsp (60 ml) red curry paste
  • 3 (15-oz) cans full fat coconut milk (3 (398ml) cans)
  • 2 tsp (10 ml) brown sugar
  • 1 tsp salt (5 ml)
  • 2 cups (475 ml) sweet potatoes cut into bite-sized half moons or chunks
  • 1 cup (240 ml) cauliflower florets
  • 1 (15-0z) can garbanzo beans, drained and rinsed (1- 425g can)
  • 1 cup kale (240 ml)

Garnish:

  • Red pepper flakes
  • Fresh cilantro, chopped

Instructions

  1. Heat oil in a large stock pot. Cook onions until fragrant, then add garlic and ginger. Cook for 1 minute until fragrant then add curry paste, cook stirring paste with the vegetables for 1 minute.
  2. Whisk in coconut milk. The full fat variety will have the cream risen to the top, no worries it will melt and combined once heated and stirred.
  3. Add the brown sugar and salt. Then add the sweet potatoes. Allow to cook in the curry for 5-8 mins until tender. Then add the cauliflower, garbanzo beans and kale. Cook until heated through and tender about 5 mins more.
  4. Transfer to a large serving tureen. Garnish with red pepper flakes and fresh cilantro.
  5. Serve along side of brown rice. Enjoy!

Caribbean Coconut Curry Fish

Curry and Fish are simply perfection. This Caribbean coconut curry fish is perfect for all the seafood and curry lovers out there. Simple and delicious.

 

I have to admit that I was hesitant to add curry to my seafood dishes. In my opinion, curry was created for chicken, beef, pork and goat not seafood. However, this Caribbean coconut curry fish recipe has changed my opinion.

Seafood is my first love, I love everything seafood and I am so grateful that I do not have no allergies. I feel bad for people that are allergic to seafood, I believe that they are missing out on life.

As a result of my devotion to seafood, I knew I had to introduce more seafood recipes on this blog. I didn’t want to just share another simple seafood recipe but I wanted to do something different with it.

At first, I was very skeptic to even making this recipe. I know I may sound foolish but I am very particular when it comes to seafood, but thankfully I let my guard down for this. If you are like me and you have never tried curry fish then you need to try this now.

I think I’ve talked enough, but before diving into the recipe I thought I should share some TIPS & TRICKS with you guys first.

TIPS & TRICKS

  • Fish: Usually, any white fillet fish takes little to no time to cook, that is why I went for a regular cod fish. However, you can also use any regular white fish without the bones in them but I don’t recommend using whole fish nor salmon. Salmon may overpower this dish, at least that is what I believe.
  • Sauce: The sauce is very simple to put together. All you need is coconut milk, curry and some seasoning. Now I know we Caribbean people love a good pepper, but in this recipe I opted out of using the Scotch bonnet pepper and used pimento pepper. Before diving into the sauce, I like to start by cooking the fish then moving unto the sauce which only takes 5-7 minutes.
  • Seasoning: Just like the sauce, the seasoning I used in this recipe is very simple. I used the obvious seasoning which is curry, followed by bell peppers, pimento peppers, salt, black pepper and the coconut milk. That is it. This recipe couldn’t be more simple than this.

Caribbean Coconut Curry Fish

Curry and Fish are simply perfection. This Caribbean coconut curry fish is perfect for all the seafood and curry lovers out there. Simple and delicious.

Course Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Ingredients

For the fish:

  • 4-6 Cod fish or any white fillet fish
  • 2 tsp Paprika
  • 2 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper

For the coconut curry sauce:

  • 1/2 cup Coconut milk
  • 1/4 cup Water
  • 2 tbsp Curry powder
  • 2 tbsp Olive oil
  • 1 medium Pimento pepper sliced
  • 1 medium Bell pepper sliced
  • 2 Garlic cloves minced
  • 2-3 branches Fresh thyme
  • 2-3 branches Fresh parsley

Instructions

Season the fish:

  1. Season the fishes on each side with garlic powder, black pepper, salt and paprika.

Cooking the fishes:

  1. In a large skillet over medium-high heat, warm the olive oil and cook the onion, garlic, pimento pepper and bell pepper for 2-3 minutes.
  2. And the fishes and cook on each side for 5-7 minutes.
  3. Once the fishes have done cooking, remove from the pan and set aside.
  4. Stir in the coconut milk, water, curry, salt and black pepper.
  5. Place the fishes back into the pan, pour some of the sauce on top on the fish and let it cook for 10-15 minutes on medium-low heat.
  6. Once the fish is done cooking, serve and enjoy!

How to Make Prawns Curry Recipe

Our Best Shrimp Curry Recipe

This video is presented by Homestaurante. This video is for Best shrimp curry recipe | Prawn Curry l how to make prawns curry recipe l Homestaurante. To watch this video you can know about How to cook best shrimp curry recipe from scratch, this shrimp curry recipe tastes so good with sweet tomato sauce made from scratch, you can literally taste the antioxidants and all the great nutrients that is in tomatoes. Once you try this you want to always make this dish.

Ingredients for a best shrimp curry recipe
2 lbs shrimp
796 ml canned crushed tomatoes
2 cups of sliced mushrooms
4 bell peppers
2 large tomatoes sliced
1 Tbsp chili flakes
2 Tbsp sugar
2 Tbsp salt
1 Tbsp cayenne pepper
1/2 Tbsp turmeric

Cooking instruction: best shrimp curry recipe
Add oil to a large pot and add the mushrooms and 2 pinches of salt so mushrooms start releasing their water content and cook softly, cook until soft, transfer the mushrooms to a plate and let it rest, add more oil and cook the shrimps on high heat for 5 minutes, then transfer to a plate and let that rest as well. Make sure all the cooking is done in the same pot to avoid losing any favors. Now add the already diced tomatoes to the pot on high heat and cook until they are soft and turn to pure. Now add crushed tomato, pre-cooked ingredients (mushroom and shrimps ) and all the ingredients from the ingredients list. Mix well cover and cook on medium-high heat for 12 minutes then let it cook for 2 hours on low heat. After 2 hours it should be ready to serve. Serve with your favorite rice or bread.

Japanese Seafood Curry

Seafood Curry at Golden ball(ゴールデンボール) Shibuya

What I’m having here is fish and shellfish curry. Usually, we scoop rice and also curry at the very same time like this. curry itself is quite abundant. Likewise, I can taste the seafood flavor. Japanese curry society has actually been distinctively developed. We prepare beef curry or hen curry, which are usually called Western curry, in your home. It can be soup curry or dry curry. So we consume many kinds of curry. This set preferences like Western curry and fish and shellfish is used rather than meat. I can inform that some spices remain in there. This behaves. The curry which comes onto the market has few flavor so it is flavored with onion as well as stock cubes. This is very nice. In this curry, common rice is used. Sometimes, fried-rice or Thailand rice can go well with certain curry. delicious! This leaf is among spices called laurel and it is fried with curry with each other to offer it taste.

You don’t eat this. These things are a kind of pickles. In Japan, Fukushinzuke is the one of the famous pickles which go with curry. Here comes yogurt! Honey is on it. Good! Milk product like yogurt goes well with curry to refresh the spiciness. .

Backpacking Recipes-Red Curry with Coconut and Lentils

On this series I’m sharing tasty and ultralight backpacking recipes. Because of this the ingredients have excessive vigor to ounce ratio with only some elements. Their rapid and handy to make with no need to carry additional cooking utensils. However, the outcome will probably be something you’ll additionally love to make at home. Todays crimson curry with lentils is a form of a follow as much as my very first video, the crimson lentil soup with chorizo, and shares a variety of the identical elements but the meal does taste totally exceptional given that of the crimson curry and coconut cream.

The elements weigh in at 7 and a quarter ounce and supply 780 energies. We’ll begin with cold soaking three.5oz(100gr) of dried crimson break up lentils and dice of vegetable stock for 90 minutes in a cup(230ml) of water. You can do this in a container like an old ice cream or peanut butter jar, a freezer bag or something more fancy like a Vargo BOT. When you are ready for dinner heat half of a cup of water in your cooking pot. If its bloodless outside the creamed coconut or santen will likely be solid, in that case that you can put it within the water so it becomes soft. Now add the cream, tomato paste, red curry paste, dried ginger and freeze dried garlic to the pot.

More often than not sick take a clove of garlic. However, considering the fact that that wishes to fry in some oil at the commencing of the cooking process that will be quite inconvenient in case your coconut cream is indeed strong. Cook for a minute even as stirring and add the the cold soaked lentils. Simmer or flippantly boil it for a further three minutes and your pink curry with coconut and lentils is able. I admire so as to add a bit of cilantro at the finish for color and depending in your curry paste that you can add some chili flakes, or perhaps a Poppa pepper tablet.

Now, on to packing this meal for the path. I put the split lentils and inventory cube in a massive freezer bag, the coconut cream is already in a bag of its losses. The tomato paste and pink curry paste can go in a ziplock collectively; which you could burn it shut for added security. The freeze dried garlic and ginger additionally go in a small ziplock together. As at all times, thanks for observing, and in case you appreciated this video to subscribe for more. .

Thai Food Emporium makes Stir Fried Crab with Curry Powder

 

Welcome to Thai meals Emporium today, we’re cooking up ‘Puu Pad Pong Karee’ Which is crab stir-fried with curry the first thing that we do once we get the crab house is to offer it a excellent wash break the middle take off the back and simply Wash out all those bits of sand that you don’t want to get mixed up whilst you begin to do the stir-fry Let’s have a seem at the elements then beginning with the crab.

It is a blue swimmer crab we’re using in these days and we’re gonna freshen this up after we steam it with some ginger and spring onions subsequent we’ve got acquired some oil here simply to fry the garlic, which is step one and for the sauce we’re gonna have a few eggs with milk sugar Curry powder right here, and we now have bought oysters sauce this is chili paste and fish sauce in the end, we will go in with the vegetables we have now acquired parsley, onion and spring onion and to begin with get these pieces of ginger the crab and that is gonna provide it a fairly quality perfume after which the spring onion as good and after we steam the crab, this is gonna take out any lingering sea smells and simply get it a relatively excellent perfume Pop that in there And we will steam this for roughly…

 

7 minutes whilst the crab is steaming we’re gonna crush these garlic cloves up. Let’s simply pop all of them into our mortar and start to crush them up you want to interrupt the eggs into.. The bowl And add the fresh milk simply put about two-thirds the glass in there Stir that in good And next we are going to put the curry powder in Spoonful of sugar Chili paste adopted by oyster sauce give it a just right stir little mixing up that’s obtained a really aromatic smell now you will see how the blue crab has now turned to that beautiful crimson/orange color legs within the shell Fry up the garlic that you just beaten as soon as that’s starting to colour the garlic.

And onion that’s jumbled in… And we’re gonna just put an actual splash (half a spoonful) of fish sauce capable for the combination, the sauce: pour it all in, all over the crap And we’re gonna simply put a real splash a spoonful of sugar Parsley and spring onions and subsequently the rest of the onions… That we have now bought pop them in there and blend them up if you happen to see it’s drying up a little bit bit within the pan and ensure your entire greens have become below there so that’s gonna cook dinner And there we have now it: ‘Puu Pad Pong Karee’ – And it’s all cooked up; we’re gonna have a little bit style Mmm… Oh Yeah and there is a rationale it’s a delicacy, this crab: it is quite steeply-priced oh Yeah and there’s a purpose it is a delicacy this crab. It is particularly high-priced it’s now not the easiest thing to consume, but it surely’s worth it as a designated deal with every once in a even as because of the softness of the meat in there

Yellow Fin Tuna Fish Curry ( Kerala Style)

This is a Yellow Fin Tuna Curry Dish that I tried last week according to the recipe that is on this video.  Usually I am not a great fan of putting fish into a curry.  But this worked out great.  The Recipe is below. ENJOY

KERALA FISH CURRY RECIPE
PREP TIME
COOK TIME
TOTAL TIME
Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.
Author: Kannamma – Suguna Vinodh
Recipe type: Side Dish
Cuisine: Kerala
Serves: 4 servings
INGREDIENTS
  • 2 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • 2 sprigs curry leaves
  • ½ inch piece ginger
  • 6 cloves garlic
  • 10 Indian small onions (shallots)
  • 2 green chillies, slit
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder (use more for a spicy curry)
  • 2 teaspoon coriander powder
  • 3 pieces kodampuli, malabar tamarind
  • 1 cup coconut milk (lite milk)
  • 8-9 pieces of Sardine / Mathi Meen
INSTRUCTIONS
  1. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
  2. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
  3. Saute till the onions are soft and starting to brown.
  4. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
  5. Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked.
  6. Once the paste is well cooked, add in half a cup of water.
  7. Soak the Kodampuli in a cup of water for 5 minutes.Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
  8. Also add in the fish to the pan.
  9. Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
  10. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
  11. Serve with rice.

Spicy Baingan Curry in Baingan Masala Dhaba Style

How to make – Spicy Baingan Curry – Baingan Masala Dhaba Style – Spicy Brinjal/Eggplant Curry – Masala Baingan Recipe – Indian Vegetarian Recipe.

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Regards
Meenakshi

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Bonus Recipe for all of You!!!  Some Prawn’s Curry.

Eating Spicy Mutton Curry, Tasty Masala Bhindi with Rice || Food Ninja

Eating Spicy Mutton Curry, Tasty Masala Bhindi with Rice || Food Ninja

Kadai paneer recipe restaurant style, Karahi Paneer, Dhaba Style Kadai Paneer Masala with Gravy
Getting Ready :
1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

Ingredients

Paneer – 300 gms
Capsicum  – 1 (150 gms)
Tomatoes – 3 (250 gms)
Green chili – 2
Cashew nuts  – 10 to 12
Oil  – 2 to 3 tbsp
Green Coriander  – 2 to 3 tbsp (finely chopped)
Asafoetida – 1 pinch
Cumin seeds – 1/2 tsp
Turmeric powder – 1/3 tsp
Coriander powder  1 tsp
Dry Fenugreek leaves – 1 tbsp
Ginger – 1 tsp (paste)
Garam Masala – Less than 1/4 tsp
Red chili powder  – 1/4 tsp
Salt – 1 tsp or to taste

Making:
3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

Serving :
10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.

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