Vegan Coconut Thai Red Curry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Rice bowl
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 1 package of firm tofu
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2 tbsp olive oil
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2-3 tbsp of red curry paste
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1 can of full fat coconut milk
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½ white onion sliced
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2 garlic cloves, crushed and diced
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1 tbsp of freshly grated ginger
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2 ½ cups of colored bell peppers, slices
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2 cups of broccoli florets
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¼ cup of sliced green onions
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2 lime leaves
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1 tbsp of fresh squeezed lime juice
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1 tbsp of Tamarin or soya sauce
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Cilantro, black sesame seeds and lime wedge to garnish
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4-6 cups of cooked white basmati rice (1 cup rice per person)
Instructions
- Cook rice as per package directions. Meanwhile, wrap the tofu with a towel (paper or cloth) and place a heavy object on top like a heavy pan. Leave for 15-20 minutes. This will press the tofu and remove some of the water.
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Heat olive oil in a large frying pan over medium heat. Add curry paste, onions and tofu. Cook until onions are translucent, and tofu is lightly browned (3-5 minutes). Add broccoli and peppers garlic and ginger cooking for 1-2 more minutes.
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Add coconut milk, tamarin, lime leaves, lime juice and season with salt, pepper. Cook until the sauce has thickened slightly, and the vegetables are al dente (tender yet crisp).
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Serve on top of rice and garnish with black sesame seeds, cilantro and lime wedges.
Notes
TIP: Keep your ginger in the freezer. It not only stays fresh for longer you can easily grate it without having to peel it first.
Find it online: https://susancooksvegan.com/vegan-coconut-thai-red-curry/