AuthorLeah St John, CHN
RatingDifficultyBeginner

This fragrant red Thai curry is wonderful as a quick dinner when paired with wild rice or quinoa. You can follow the recipe exactly, or mix it up depending on what veggies you have on hand.

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Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 medium red onionssliced
 2 large carrotscut in half lengthways and sliced diagonally (long strips)
 2 bell peppers (we used red & orange)sliced
 1 head of broccoli with stalksliced into long florets
 2 15 oz cans chickpeas
 1 13.5 can coconut milk
 2 tbsp red curry pasteor half a small jar, about 55 g
 1 cup waterplus extra
 ½ cup cashews
 2 tbsp corn starch
 ¼ cup vegetable stockoptional
 Organic gluten-free tamarioptional

1

Blend the cashews and 1 cup of water until smooth.

2

Place all of the vegetables in a large dry wok, sauté for 2 minutes, then add 1/4 cup of vegetable stock or water.

3

Stir and place a lid on the pan, stirring occasionally for 5 minutes or until broccoli is bright green and tender.

4

Remove wok lid, and add coconut milk, cashew cream, red curry paste, and chickpeas. Stir well, and bring to a simmer.

5

Mix the cornstarch with an equal amount of water, and stir until there are no lumps left. Add cornstarch to the wok, and stir everything until it thickens (this should happen immediately). If it becomes too thick, add a little more vegetable stock or water.

6

Serve with the grain of your choice, such as quinoa, wild rice, or millet. You can optionally add a few dashes of organic Tamara and black pepper to taste.

Category

Ingredients

 2 medium red onionssliced
 2 large carrotscut in half lengthways and sliced diagonally (long strips)
 2 bell peppers (we used red & orange)sliced
 1 head of broccoli with stalksliced into long florets
 2 15 oz cans chickpeas
 1 13.5 can coconut milk
 2 tbsp red curry pasteor half a small jar, about 55 g
 1 cup waterplus extra
 ½ cup cashews
 2 tbsp corn starch
 ¼ cup vegetable stockoptional
 Organic gluten-free tamarioptional

Directions

1

Blend the cashews and 1 cup of water until smooth.

2

Place all of the vegetables in a large dry wok, sauté for 2 minutes, then add 1/4 cup of vegetable stock or water.

3

Stir and place a lid on the pan, stirring occasionally for 5 minutes or until broccoli is bright green and tender.

4

Remove wok lid, and add coconut milk, cashew cream, red curry paste, and chickpeas. Stir well, and bring to a simmer.

5

Mix the cornstarch with an equal amount of water, and stir until there are no lumps left. Add cornstarch to the wok, and stir everything until it thickens (this should happen immediately). If it becomes too thick, add a little more vegetable stock or water.

6

Serve with the grain of your choice, such as quinoa, wild rice, or millet. You can optionally add a few dashes of organic Tamara and black pepper to taste.

Veggie & Chickpea Red Thai Curry
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