Thai Red Curry
Ingredients
Cooking
- Red curry paste (Chef’s Choice brand is vegan)
- 2 Tbsp coconut oil
- 2 cans coconut milk
- 2-4 cloves garlic
- 1 Tbsp ginger
- 1 block drained tofu or seitan
- Veggies (sprouts, carrot, cabbage, whatever you want)
- 3 Keffir lime leaves - crumple to release flavor (can sub lime zest but it’s not as good)
- A few stalks of lemon grass
- 1-2 Tbsp coconut/brown sugar
- 1-2 Tbsp shoyu
- Rice or quinoa
Cooking
- Fry ginger and garlic in 2 Tbsp coconut oil until fragrant
- Add curry paste - I use about 2 Tbsp because I like it spicy - could be lessened
- Add coconut milk
- Bring to simmer, add tofu/seitan, veggies, and seasonings
- Taste to test, add more shoyu, sugar, or lime juice as needed
- When veggies are cooked (sample thickest ones), it’s ready
- Serve over rice