Thai Red Curry (GF and Vegan)
I absolutely love Thai food! I spent a few weeks in Thailand last year, and didn't get bored of the amazing curries at all. They're a really easy go-to gluten free dish, and because they use coconut milk it's really easy to make a vegan version too!
I'd never had a Thai red curry with sweet potato before, but as I'm a huge fan of the potato's orange cousin I decided to give it a go, and was so pleased with the result. The sweetness of the potato goes so well with the spice of the red curry.
Please leave a comment if you give it a go :)
- 1 Sweet Potato
- 1 Courgette
- 1 Sweet Pepper (red, orange or yellow)
- 1 Carrot
- 50g Thai Red Curry Paste (I use Blue Dragon)
- 400ml coconut milk (if you like a thicker, spicier curry, use 200ml)
- 1 inch Ginger Root
- 1 Garlic Clove
- A few basil leaves
- Vegetable oil
- Rice to serve
- Peel the sweet potato and chop into bite-size chunks, place in a saucepan of boiling water and cook for 10 minutes.
- Meanwhile, peel and chop the carrot. Heat 1 tbsp vegetable oil in a wok or large pan and add the chopped carrot. Chop the pepper and courgette and add into the pan.
- Crush the garlic, and peel and grate the ginger, and add both to the wok. Let cook for 1 minute to release the flavour, making sure the garlic doesn't burn.
- Take the sweet potato off the boil, drain and add to the wok. Add in the curry paste and stir while cooking for 1 minute.
- Pour in the coconut milk and stir. Bring to the boil, then reduce to a low heat while you cook the rice.
- Cook the rice.
- Take the curry off the heat and stir in a few of the basil leaves, leaving a couple for decoration.
- Serve with the rice.