Served best in the company of loved ones, Spicy Vegetarian Thai Curry will warm your heart and soul.
Spicy Vegetarian Thai Curry
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Spicy Vegetarian Thai Curry
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 3 quarts
Prep Time
20 minutes
Cook Time
25 minutes
Served best in the company of loved ones, Spicy Vegetarian Thai Curry will warm your heart and soul.
Ingredients
- 1 (16 oz) pkg thin rice noodles
- 2 Tbsp neutral oil, divided (such as avocado, canola, or sunflower)
- 1 cup whole baby button mushrooms
- ½ cup shiitake mushrooms, sliced
- 1 ea red bell pepper, sliced
- 1 ea medium onion, sliced
- 4 tsp sesame oil
-
3 Tbsp Tomato Powder
- 2 cloves garlic, minced
- 1 Tbsp ginger root, minced
- 1 cup green cabbage, diced medium
-
3 Tbsp Thai Red Curry Spice Blend
- 32 oz vegetable broth
- 1 Tbsp all-purpose flour
- 4 Tbsp cold water
-
1 Tbsp Toasted Coconut Sugar
- 2 Tbsp soy sauce
- 2 Tbsp lime juice
- 1 (12oz) can bean sprouts
- ¼ cup chopped cilantro
- ¼ cup sliced green onions
Directions
Cook rice noodles according to package directions; soak in cold water until no longer hot, then drain. Set aside.
Sauté mushrooms in 1 Tablespoon neutral oil over medium-high heat until tender and slightly golden brown around the edges; remove from pan. In the same pan, sauté red bell pepper and onion in remaining oil until tender; remove.
Lower the heat to medium; add sesame oil and Tomato Powder until a paste is formed. Stir in garlic, ginger, cabbage, and Thai Red Curry Spice Blend, and cook until aromatic, 30 to 45 seconds; stir in broth.
In a small bowl, mix flour and cold water until combined to make a slurry and add to the curry mixture. Simmer for approximately 25 to 30 minutes or until the cabbage is tender.
Stir in Toasted Coconut Sugar, soy sauce, lime juice, bean sprouts, and noodles. Serve with cilantro and green onions.