This recipe was inspired by the Red Curry Chicken recipe in Quick & Easy Thai Cuisine Lemon Grass Cookbook by Chef Rut Poladitmontri & Judy Lew.
Makes 12 servings, leftovers are excellent, freezes well.
Ingredients:
4 – 400 ml cans full fat coconut milk
4 oz (114 g) can Maesri red curry paste
0.25 cup coconut aminos (soy sauce sub)
2 Tablespoons vegan oyster sauce (fish sauce sub)
1 Tablespoon maple syrup
4 cups frozen cauliflower florets
4 medium russet potatoes, peeled and diced bite size
1 medium sweet potato, peeled and diced bite size
1 red pepper, thinly sliced
2 – 400 ml cans chickpeas, drained and rinsed OR 1 cup dry red lentils, rinsed
2 heaping Tablespoons cornstarch
Cooked basmati rice (side dish)
Mango chutney
Instructions:
- Prepare the rice according to instructions on the packet.
- In a very large pot whisk together three cans of coconut milk with the curry paste, coconut aminos, oyster sauce, and maple syrup till smooth. An immersion blender works well.
- Prep all the veggies (see ingredients for how they should be prepared).
- Add lentils (or skip if adding chickpeas later in the recipe), sweet potato, potato, and cauliflower to curry sauce, stir to combine, and bring to a boil over high heat.
- Reduce heat to low and simmer uncovered, stirring gently every 5 minutes, till potatoes and sweet potato are fork tender and lentils are cooked through (takes 20-30 minutes).
- Mix together cornstarch and fourth can of coconut milk in a nutri-bullet cup and blend till smooth. Add to curry, along with chickpeas if not using lentils, and red bell peppers, bring back up to a slow boil, stirring gently to prevent it sticking to the bottom (you don’t want it to get mushy) just until the sauce thickens, then remove from heat.
- Enjoy with a side of rice and mango chutney.
Plum Hill 