The Best Vegan Red Thai Coconut Curry
INGREDIENTS
Sauce1 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
INSTRUCTIONS
- First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
- 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.
- Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
- In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
- Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
- Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.
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