Veg Thai Red Curry Recipe Kit Recipe

About this recipe

Experience the vibrant flavors of Thailand with our Veg Thai Red Curry Recipe Kit! This kit combines fresh vegetables like red bell pepper, zucchini, and aromatic lemongrass with creamy paneer, all simmered in a rich and flavorful red curry sauce made with coconut milk, ginger, garlic, and red chillies. Enhanced with the freshness of Thai basil, curry leaves, and a touch of tangy lemon juice, this dish offers a perfect balance of spice, creaminess, and zest. Easy to prepare with step-by-step instructions, it’s a satisfying meal that’s ideal for busy weeknights or special gatherings. Whether you’re a spice lover or simply craving comfort food, this recipe kit makes it simple to bring authentic Thai flavors to your table. Order now on the AnyFeast website or app and enjoy a stress-free cooking experience that’s perfect for family meals or impressing guests.

Ingredients

• - PLJ Lemon Juice Original Sharp 500ml
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 200 G Amul Fresh Malai Paneer 200 G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Lemon Grass Bwfo
• - Biona Organic Whole Cherry Tomatoes
• - Ktc Coconut Milk 400ml
• 30G Natoora Organic Spanish Red Chillies
• 1 L Ktc Sunflower Oil
• - Sapna Ginger Garlic Paste 1kg
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Wash and prepare all fresh vegetables: slice the green pepper, red bell pepper, courgettes (zucchini), and portobello mushrooms into bite-sized pieces. Set aside.
2. 2. Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat.
3. 3. Add 2 tablespoons of ginger garlic paste to the pan and sauté for 1-2 minutes until fragrant.
4. 4. Add 1 teaspoon of whole coriander seeds and 1 teaspoon of crushed or ground black peppercorns to the pan. Stir for 30 seconds to release their aroma.
5. 5. Add the sliced green pepper, red bell pepper, courgettes, and portobello mushrooms to the pan. Stir-fry for 5-7 minutes until the vegetables begin to soften.
6. 6. Add 1 cup of whole cherry tomatoes and 1 stalk of lemongrass (lightly bruised) to the pan. Stir well.
7. 7. Pour in 400ml of coconut milk and bring the mixture to a gentle simmer.
8. 8. Add 1 teaspoon of crushed red chillies, 1 tablespoon of dark soy sauce, and 1 tablespoon of sugar to the pan. Stir to combine and adjust seasoning as needed.
9. 9. Add 200g of paneer (cubed) to the curry and let it simmer for 5 minutes, allowing the paneer to absorb the flavors.
10. 10. Add 1 tablespoon of lemon juice and 1 teaspoon of salt to balance the flavors. Stir well.
11. 11. Taste the curry and adjust seasoning if necessary. Add more crushed red chillies for heat or lemon juice for tanginess.
12. 12. Serve the Veg Thai Red Curry hot with steamed rice or noodles. Garnish with fresh coriander leaves if desired.