Vegan Thai Red Curry
150gram Firm Tofu-Sliced or cut in cubed
50gram Red Pepper-Sliced
50gram Green bean-Trimmed
2tbs Coconut oil
4tbs Vegan Thai Red Curry paste.
1/2tsp Light soy sauce
1 tsp Salt
1tsp Ground Black Pepper
20 Basil leaf
1 Vegetable stock cube
250ml Thai coconut milk
-Put 1 tablespoon of coconut oil into the non-slip frying pan.
– Use the kitchen towel to soak up all the excess water in the tofu. Then seasons the tofu chunk 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 sides. Set a side.
-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 100 ml of coconut milk. Leave it to simmer for further 3 minutes.
-Add the red pepper, carrot, green bean, courgette and vegetable stock cube into the saucepan. Bring it to boil.
-Add the soy sauce, sugar, tofu; basil leaves, the rest of coconut milk and a pinch of salt and pepper then simmer for further 15 minutes.
– Enjoy Vegan Thai Red Curry with steamed Thai Jasmine Rice.
-Check here for my homemade Vegan Thai Red Curry Paste
-Add the 150 ml water if you prefer Vegan Thai Red Curry sauce less thickens.
-Add 1 small red chilli-chopped if you like the hotter version.