Vegan Red Thai Coconut Curry

This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It's the perfect winter warmer for these cold evenings!

INGREDIENTS:
Sauce

  • 1 White Onion finely diced
  • 1 thumb sized Piece of Ginger minced
  • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
  • 2 x 400ml cans Coconut Milk
  • 2 tsp Chilli Paste (sambal oelek)
  • 4 tbsp Soy Sauce
  • 1 tsp Rice Wine Vinegar

Vegetables

  • 1 head Broccoli cut into florets
  • 6-7 Small Potatoes quartered
  • 1 large handful Green Beans
  • 1 cup Frozen Peas
  • 1 block (250g) Tofu cut into 1 inch cubes
  • 1 large handful Spinach

Toppings

  • 1/2 Red Onion
  • 1 Red Chilli
  • Fresh Coriander
  • Sesame Seeds
  • This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce
Vegan Red Thai Coconut Curry #VEGAN #DINNER #LUNCH #PARTY


INSTRUCTIONS:

  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
  4. .....................
  5. ......................
  6. GET FULL RECIPE>>http://laurencariscooks.com/vegan-red-thai-coconut-curry/

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