Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry

This creamy Thai Vegan Red Coconut Curry is crammed with delicious veggies and topped with a thick coconut sauce. It’s winter warmer for these cold nights.

This week between Christmas and New Year’s Day has always been a weird week. On the one hand, all i would like to try to to is have dinner and relax after the crazy festive season, but at an equivalent time I feel sad that Christmas is over for the subsequent year. That’s where a pleasant, warm bowl of food like this comes in.

There aren’t many ingredients during this sauce. The red curry paste is enough of a powerhouse so you do not need to add more. What I add is onions, fresh ginger, a touch chili paste for flavor, a touch soy for a salty taste, and a touch rice vinegar for a touch freshness.

It’s the perfect meal to assist you call at these few days before New Year’s Day Eve, spend any leftover greens you’ve got and lie on the couch with a Christmas movie.

Prep Time: 20 Mins
Cook Time: 20-30 Mins

Ingredients

sauce

  • 3 tbsp red curry paste
  • 2 x 400ml cans of coconut milk
  • 4 tablespoons soy
  • 1 tsp Rice vinegar
  • 1 onion, finely diced
  • 1 chopped ginger
  • 2 tsp condiment

Vegetables

  • 1 large few green beans
  • 1 block (250g) of tofu, diced 1 inch
  • 1 large few spinach
  • 1 broccoli, dig florets
  • 6-7 Small potatoes dig pieces
  • 1 cup frozen peas

Toppings

  • Fresh cilantro
  • Sesame seeds
  • 1/2 purple onion
  • 1 Red Chili

Instructions

  1. First, wash clean and 1/4 of the potato and boil for 10 minutes, drain and put aside.
  2. When the potatoes boil, start making the sauce. Add a touch oil to rock bottom of an outsized saucepan. Cook the finely diced onions and chopped ginger over medium / high heat for 3-4 minutes until the onions are translucent. Add curry paste and cook for one minute.
  3. Next, add the coconut milk and blend well. Add soy, condiment and convey to a boil.
  4. In another skillet, heat a touch oil and fry the tofu until golden on all sides.
  5. Add the cooked potatoes, and other vegetables (except spinach) to the sauce and simmer for five minutes. Finally, add the rice vinegar and spinach, until the spinach is wilted.
  6. Serve the curry with rice, and sprinkle with tofu, red chilli slices, shallot slices, fresh coriander and sesame topping.

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