Thai Red Curry made with vegetables, tofu, tamarind paste, coconut garlic sauce, and much more! Great with rice or quinoa.
Thai food is one of my absolute favorite! I love the curries and Thai Red Curry is the one I love more than the green curry. In this recipe, I added some tweaks to enhance more flavor while at the same time, introducing my readers to kelp - another nutritional powerhouse that is excellent for health and cancer prevention. Kelp is rich in iodine - a critical nutrient for thyroid health, hormone balance, hair health and definitely, for preventing cancers. It is also rich in antioxidants, vitamins and minerals, and has a compound called alginate which is an excellent fat blocker. It is no surprise why kelp is considered a superfood - incorporate it in your diet, and with recipes like my Thai Red Curry, that should be easy. In this recipe, I used Thai Red Curry paste - buy it and yes, it is vegan and adds depth of flavor. I do not care to make my own, so this helps a lot. I added tamarind to add some sweetness and sourness to the recipe - though later on at the end, I realized that I should have added more so in the ingredients below, the right amount has been adjusted. Vegetables - I added green and red bell pepper, but you can add some more veggies like broccoli, cauliflower, carrots, zucchini, cabbage, corn, etc. - whatever your taste desires. Ingredients - 1. Organic red or yellow onion - 1 Large 2. Mix vegetables of your choice 3. Green chilies - 2 4. Garlic - 2 whole, finely chopped 5. Org. firm tofu - 1 6. Ginger - 2 inch 7. Org. basil - 1 whole bunch Spices, Seeds & Oils - 1. Organic coconut oil - 6 Tablespoons 2. Black pepper - 1 Tablespoon 3. Organic Himalayan sea salt - 1 Teaspoon (Adjust later) 4. Thai Red Curry Paste - 3 Tablespoons 5. Tamarind Paste (Optional) - 1.5 Tablespoon 6. Org. Kelp - 1.5 Tablespoon 7. Org. coconut sugar - 1.5 Teaspoon 8. Full fat coconut milk - 1 can Simple steps - Watch the video/pics for step-by-step recipe and exact measurements. Check it out, subscribe to the channel, and do feel free to leave me some comments for any questions or feedback! Happy Cooking!
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