Spicy Thai-Style Red Curry
Spicy Thai-Style Red Curry
Course: DinnerCuisine: ThaiDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1/4 yellow onion, diced
1 Tbsp. fresh ginger, minced
4 cloves garlic, minced
2 -3 stalks lemongrass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
1/4 cup vegan red curry paste
12 oz. light non-Thai coconut milk
12 oz. non-Thai coconut cream
2 cups vegetable broth
12 -oz. bag frozen peas
1 lb. firm tofu, pressed and cut into cubes
12 -15 fresh basil leaves, torn
Sriracha sauce, to taste
Rice noodles (optional)
Steamed rice (optional)
Directions
- Warm the coconut oil in a large pot over medium heat, then add the onion and cook until they become translucent, about 5 minutes. Add the ginger, garlic, and lemongrass and cook for about a minute, or until fragrant.
- Add the bell peppers and carrots, cooking for about 3-5 minutes. Stir in the curry paste and cook for another minute.
- Add the coconut milk, coconut cream, and broth into the pot and bring to a boil.
- Reduce to a simmer and add the remaining ingredients. Cook for about 5 to 10 minutes, stirring occasionally.
- Serve with steamed rice, rice noodles, or on its own as a soup.
