$\"Thai$ <\/p>\n

Now that you have some Thai red curry paste<\/a> (if you didn’t make your own, feel free to use a store-bought version), it’s time to cook a Thai red curry. In this rendition, I used the vegetables I had on hand which happened to be mushrooms, cabbage, and zucchini, but this recipe is incredibly versatile and you can easily use your favorite veggies or chicken – just think about what you’ve liked in past Thai curries you’ve eaten! My curry here doesn’t look too visually appealing (that’s because I didn’t use enough red bell peppers in the curry paste), but the taste is still spot on.<\/span><\/p>\n

\nThai Red Curry Vegetables<\/span><\/strong>
\nYield: 4 servings<\/span><\/p>\n

\n
1 Tbsp coconut oil<\/span><\/li>\n
1 lb mushrooms, sliced<\/span><\/li>\n
1\/2 head cabbage, chopped<\/span><\/li>\n
1 large zucchini, sliced in half-moons<\/span><\/li>\n

3 – 4 Tbsp red curry paste<\/a><\/span><\/li>\n
1 12-ounce can coconut milk<\/span><\/li>\n
2 tsp palm sugar<\/span><\/li>\n
fish sauce, to taste<\/span><\/li>\n
1\/2 cup Thai basil<\/span>*<\/li>\n<\/ul>\n
*I occasionally will use regular basil, but Thai basil really adds a unique flavor.<\/p>\n
Method:
\n<\/p>\n
\n
In a large pan, heat 1 Tbsp coconut oil<\/em>, then sautee 1 lb mushrooms, sliced<\/em> until they release their juices, about ten minutes.<\/li>\n
Add 1\/2 head cabbage, chopped<\/em> and 1 large zucchini, sliced in half-moons<\/em> to the pan, and cook until the cabbage has softened, about ten minutes.<\/li>\n
Add 3 – 4 Tbsp red curry paste<\/a><\/em> and sautee until fragrant, about 30 seconds.<\/li>\n
Pour 1 12-ounce can coconut milk<\/em> into the pan and bring to a boil, then let simmer until thickened, about 5 – 10 minutes.<\/li>\n
Stir in 2 tsp palm sugar<\/em> and fish sauce, to taste<\/em>. You’ll want to taste the curry at this point and add more palm sugar if it needs more sweetness and more fish sauce if it needs more salt.<\/li>\n
Stir in 1\/2 cup Thai basil<\/em>, then remove from heat. Serve over rice.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Thai Basil Stir Fry<\/a><\/li>
Thai Pumpkin and Salmon Red Curry<\/a><\/li>
Thai Peanut Sauce<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[6],"tags":[178,180,174,46,181,51,60,179,173,113],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-ex","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/901"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=901"}],"version-history":[{"count":14,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/901\/revisions"}],"predecessor-version":[{"id":1025,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/901\/revisions\/1025"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}