Thai Red Curry

Recipe

Recipe submitted by Ann

Vegan  Gluten-Free  Moderate 
40 mins  6-8 Servings

Ingredients

  • 2 cups diced Kabocha squash
  • 1 medium diced Zucchini
  • 1 medium diced Carrot
  • 4-5 Green beans (optional)
  • 1/2 cup diced firm Tofu
  • 4-5 Mushrooms - cut into 4 (optional)
  • 3-4 tbsp Red curry paste
  • 4-5 Kaffir lime leafs
  • 1/2 cup Thai basil
  • 1/3 cup sliced Red serrano pepper or Red bell pepper
  • 1 can 400ml Coconut milk
  • 1-2 cup Water
  • 1 tsp Himalayan pink salt (Adjust saltiness according to your preference)
  • 1-2 tsp Mushroom seasoning (optional)
  • 1-2 tsp gluten-free Soy sauce
  • Cooking oil

Directions

  1. In the frying pan add a little oil and fry tofu until golden brown and set aside
  2. Add half cup of coconut milk and curry paste, sauté until become fragrance
  3. Add tofu, kaffir lime leafs and stir, let curry absorb into tofu then add the remain coconut milk and some water
  4. Add squash and carrot, let it simmer for 5 mins then, green bean and Zucchini let it cook for a few mins
  5. Add mushroom, bell peppers, soy sauce, salt and mushroom seasoning. Check if squash and carrot are tender. Don’t let veggies over cooked
  6. Finally, last ingredient, add basils then turn off the heat right away.
  7. Serve your curry with brown or jasmine rice and you can serve with quinoa as well. Enjoy!