Thai Coconut Veg Broth Recipes

WEEKNIGHT VEGETARIAN COCONUT CURRY

Weeknight Vegetarian Coconut Curry image

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Provided by Sarah Bond

Time 30m

Number Of Ingredients 15

Ingredients

1 Tbsp coconut oil (15 mL, or any high heat oil)
2 Tbsp chopped shallots
1 Tbsp freshly grated ginger
2 Tbsp Thai red curry paste
2 14-oz cans full-fat coconut milk (414 mL each)
1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
2 Tbsp soy sauce (30 mL, or tamari for GF option)
2 Tbsp honey (30 mL, or sugar for vegan option)
1 Tbsp chili garlic sauce (30 mL)
rice noodles (4 oz) or rice (1 cup dry)
1 Tbsp coconut oil (15 mL, or regular high heat oil)
1 14-oz block firm tofu (400 g)
1 cup thinly sliced carrot (50 g)
1 cup thinly sliced red cabbage (50 g)
1 cup snap peas (50 g)

Steps:

Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
Starch: Prepare rice or rice noodles according to instructions on package.
Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

Nutrition Facts : ServingSize 1 serving (with rice), Calories 426 kcal, Carbohydrate 41.7 g, Protein 14.8 g, Fat 23.3 g, Sodium 1107 mg, Fiber 4.6 g, SaturatedFat 15.9 g, Sugar 14.3 g

THAI COCONUT & VEG BROTH

Thai coconut & veg broth image

Get a taste of Thai with this quick and easy noodle soup cooked all in one pan

Provided by Good Food team

Categories Dinner, Main course, Soup

Time 25m

Number Of Ingredients 13

Ingredients

1 ½ tbsp Thai red curry paste
1 tsp vegetable oil
1l vegetable stock
400ml can half-fat coconut milk
2 tsp brown sugar
175g medium egg noodles
2 carrots , cut into matchsticks
½ head Chinese leaf , sliced
½ x 300g bag beansprouts
6 cherry tomatoes , halved
juice 1 lime
3 spring onions , halved, then finely sliced lengthways
handful coriander , roughly chopped

Steps:

Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

Nutrition Facts : Calories 338 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.19 milligram of sodium

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY

Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
Garnish the curry with cilantro and serve over brown rice.
Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

THAI-INSPIRED VEGAN COCONUT CURRY

Thai-Inspired Vegan Coconut Curry image

Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.

Provided by rachel

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil, divided, or as needed
1 (12 ounce) package extra-firm tofu, cubed
½ medium yellow onion, thinly sliced
4 teaspoons panang curry paste
1 (14 ounce) can coconut milk
1 cup vegetable broth
4 large red potatoes, peeled and cubed
¼ cup string beans

Steps:

Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g

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