Thai Stir Fry Vegetables

1 Jul

An instant stir fry, using a vegan, gluten-free red chili paste from the Thai Kitchen. Easy to make, tastes great and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.

You Need:

  • Mushrooms – 250grams
  • Red bell pepper – 1
  • Green bell pepper – 1
  • Carrots – 1
  • Onions – 1
  • Olive oil – 2 teaspoons
  • Salt – to taste
  • Thai kitchen red chili paste – 1 heaped tablespoon

How To:

Cut the bell peppers into 1.5 inch long strips. (Need help with coring and deseeding the bell peppers? Look up this nice tutorial.)

Wash the mushrooms thoroughly. Scrape if required (i.e. if the mushrooms have begun to darken) Cut the mushrooms into halves.

Scrape the carrots and cut them into 1.5 inch long sticks, similar in shape to the bell peppers.

Cut the onions length-wise.

Heat a teaspoon each of olive oil in two non-stick pans. Keep the flame on medium-high for both. In the first pan, fry the mushroom halves with a pinch of salt till they release all their water. In the second pan, add the vegetables in this order with a gap of a min or two between each – onions, carrots, red and green bell peppers. Remember, unlike in Indian curries the onions don’t have to becomes rust-brown and the vegetables don’t have to turn absolutely soft. A little crunch is good.

Add some salt to the second pan, stir and then add the Thai red chili paste, and also the fried mushrooms from the first pan. Cook together for three minutes, tossing occasionally.

Serve thai stir fry vegetables immediately with boiled/steamed rice.

Thai Stir Fry Vegetables


Vary the veggies! Baby corn, broccoli, cauliflower, yellow bell peppers – all taste great in this stir fry.

Want more stir fry recipes? Try cabbage and peanuts stir fry or this quick onion fry.

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