Red Thai Curry w/ Pumpkin Broth - CarniVerde
Red Thai Curry
Red Curry
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Red Thai Curry w/ Pumpkin Broth

Red Thai Curry w/ Pumpkin Broth

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Bonjooooour !

Today the cold weather came back to Barcelona as a wave of wind on my face (are you picturing it ? …) and I felt like eating hot plates and comfort food like never. I go to work riding my bike everyday (so I feel the wind and the cold) and yesterday I went out with my little (littlespringly girly jacket and with a smile that almost touched my ears and when I put my feet outside my face went like this. And I’ve been thinking of a Thai Curry all day, I wanted to eat something hot and spicy !!!! Recipe below 🙂

What is Inside ?
  • 3 gold turnips
  • 3 white turnips
  • 3 carrots
  • 2 potatoes
  • 1 onion
  • 1 garlic cloves
  • 300ml vegetable broth (I had a Pumpkin one but it can be another one)
  • 1/2 L coconut milk
  • 1/2 ground smoked red pepper + ground ginger + ground coriander
  • 30ml tamari sauce
  • 1 tsp miso paste
  • 1 tbsp red curry paste
  • 1 tbsp corn scratch
  • salt & pepper


Ps: You can put so many other veggies if you don’t have everything, the coconut milk is optional but it gives an amazing touch to the plate and more consistency. With the spices you can totally play with your inspiration, a Thai Curry can accept almost any spice!

How to Make it ?
  1. Cut your veggies, the garlic and the onion in thinly sliced and the rest in dices
  2. In a saucepan with some olive oil add the garlic and onion with the curry paste and let simmer for 5 minutes at low heat
  3. Add the broth and the veggies and let simmer for about 10 minutes
  4. Add the coconut milk, tamari sauce, miso paste, corn scratch, spices & salt & pepper
  5. Let simmer for 1 hour and mix it sometimes
  6. Serve very hot and very spicy !


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