VEGAN THAI RED CURRY
Vegan Thai Red Curry
Serve: 1-2
Ingredients:
150 gram Firm Tofu – sliced or cut into cubed
50 gram Red pepper – sliced
50 gram Carrot – sliced
50 gram Green beans – trimmed
50 gram Courgette – sliced
2 tbs Coconut oil
4 tbs Vegan Thai red curry paste.
1/2 tsp Light soy sauce
2/3 tsp Sugar
1 tsp Salt
1 tsp Ground black pepper
20 Basil leaves
1 Vegetable stock cube
250ml Thai coconut milk
150ml Water
Method
-Put 1 tablespoon of coconut oil into a non-slip frying pan.
– Use a kitchen towel to soak up all the excess water from the tofu. Then season the tofu chunks with 2/3 teaspoon of salt and ½ teaspoon of ground black pepper. Put the tofu chunks into the pan and fry until the tofu become golden brown on each side. Set aside.
-Put 1 tablespoon of coconut oil and the vegan Thai red curry paste into the saucepan. Gently fry the paste for approx 3 minutes then add 100ml of coconut milk and the water. Leave it to simmer for a further 3 minutes.
-Add the red pepper, carrot, green beans, courgette and vegetable stock cube into the saucepan. Bring it to a boil.
-Add the soy sauce, sugar, tofu, basil leaves, the rest of the coconut milk and a pinch of salt and pepper then simmer for a further 15 minutes.
– Enjoy Vegan Thai Red Curry with steamed Thai Jasmine rice.
Tip:
-Check here for my homemade Vegan Thai Red Curry Paste.
-Add the 150ml water if you prefer Vegan Thai Red Curry sauce less thick.
-Add 1 small red chilli chopped if you like a hotter version.
