15 Minute Red Thai Curry with Gary Barlow
Looking for a delicious vegan red Thai curry? Look no further! Whether your looking for meals for a vegan, meals for a vegetarian, flexitarian meal ideas, or just fancy a meat free meal- A tasty red thai curry will win every time. British songwriting legend and all round lovely guy, Gary Barlow came to the BOSH! studio to cook some delicious vegan food with us. In this video, Ian shows Gary how to make a super quick, super healthy Red Thai Curry that can be enjoyed for dinner and then for lunch the next day!
Serves
Ingredients
For the curry
<item-todo-done>2 tbsp coconut oil<item-todo-done><item-todo-done>10 cherry tomatoes halved<item-todo-done><item-todo-done>2 tbsp red Thai curry paste<item-todo-done><item-todo-done>2 garlic cloves finely sliced<item-todo-done><item-todo-done> 2 inches of fresh ginger grated<item-todo-done><item-todo-done>2 eschallion shallots<item-todo-done><item-todo-done>1 small bunch of coriander stalks<item-todo-done><item-todo-done>1 red bell pepper chopped<item-todo-done><item-todo-done> handful of sugar snap peas<item-todo-done><item-todo-done> handful of tenderstem broccoli<item-todo-done><item-todo-done> handful of coriander leaves<item-todo-done>
To serve
<item-todo-done>1 lime - juiced<item-todo-done><item-todo-done>1 tbsp mixed seeds<item-todo-done><item-todo-done>1 pouch of microwavable rice<item-todo-done>
Before you start
Wok
For the curry
- Put your wok on the stove, turn the heat up to medium, add the coconut oil and let it melt down
- Add the shallots to the pan and cook them until they’re beginning to turn translucent
- Add the garlic, ginger and coriander stalks to the pan and cook them until the ginger starts to bubble
- Add the curry paste to the pan and stir it round so it coats the bottom
- Pour the red pepper into the pan and stir it around until it well covered in the curry paste
- Pour the coconut milk into the pan and stir it in so it takes on the colour of the paste
Cooking the veg
- Pour the cherry tomatoes into the pan, turn the heat down and let it simmer for 3-4 minutes so the sauce has a chance to thicken
- Add the broccoli and the sugar snap peas to the pan, stir them in and let everything simmer for 2 minutes
- Stir in the coriander leaves
Time to serve
- Serve with rice or quinoa, the lime juice and the mixed seeds then box up half for lunch the next day!