Red Thai Curry with Vegetables recipe
I love Thai curry- the simple mix of coconut milk with Thai curry paste and lots of veggies and Tofu makes this dish filling, hearty and yummy. My favorite flavor is Red Curry and I tried making it in a different way by adding some mushrooms and surprisingly it turned out to be so yummy. Here's how to make this dish. Ingredients (Serves 2) 1 can coconut milk 2 tablespoons vegan Thai red curry paste- I prefer using MAESRI red curry paste but it's not vegan. Thai Kitchen is a vegan brand available on amazon that I used for this recipe. 1 pack/2 cups sliced mushrooms 1/2 cup water- add only if your curry becomes too thick 1 cup Thai basil leaves (about 4-5 stalks) plus more for garnish 4-6 hand-torn kaffir lime leaves- you can omit this if not available 1 red, green, orange bell pepper sliced into thin 2-inch long strips 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup) 2 cups of cubed tofu or half of one whole organic firm tofu (You can use potatoes instead of Tofu- it tastes so good!) 1 ½ tbsp Palm sugar or coconut sugar 2 tsp fresh lime juice Garnishes/sides: a handful of chopped fresh basil. Instructions * Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant. * Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil. * Add the mushrooms, bell peppers, and carrots- stir for 5 minutes. * Toss in the Thai basil leaves, palm sugar, cubed tofu, and then the kaffir lime leaves. * Cook for 5 more minutes. Then, turn off the heat and cover for 20 minutes. Let the veggies cook under the steam. Garnish with basil. * Serve warm alongside a bowl of Jasmine rice.