This Delightful Vegan Thai Red Curry gives you the takeout experience at home! Little spicy curry base is loaded with veggies and our favorite Delight Popcorn Nuggets.
Serve for 6 people
15 oz. Delight Popcorn Nuggets
1-2 tablespoon coconut oil
1 white onion, chopped
2 tablespoon ginger, finely grated
4 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
1 medium potato, peels and chopped
2 ½ tablespoons Thai red curry paste
1 15-oz can coconut milk
½ cup water or vegetable stock
Pinch of salt
2 teaspoons brown sugar
1 tablespoon soy sauce
2 teaspoons fresh lime juice
4 cups cooked rice
Prepare all of the vegetables. Cook your rice according to package instructions.
Thaw Delight Popcorn Nuggets, and bake in 425F oven for 10-13 mins until edge become golden brown. Set aside.
In a large skillet heat over medium high heat and add coconut oil. Then add the chopped onion to cook until it is translucent. Add the garlic and ginger and cook for 30 seconds.
Add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the soup.
Add in potato, then cover the pot and leave to lower heat until the potatoes are slightly softened
Now add the bell peppers and broccoli. Stirring frequently, for about 2-3 minutes, then covered for 5-10 minutes, until the vegetables have softened.
Turn to simmer, stir in brown sugar, soy sauce, fresh lime juice and salt to taste. Add in Delight Popcorn Nugget and mix well. Remove from heat.
Serve with cooked rice. Enjoy!