Vegan Red Thai Coconut Curry

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I’ve been a fan of all things curry for as long as I can remember, and they are one of the easiest things to make vegan. Just make sure you have a vegan red curry paste (they often contain fish sauce). Luckily, in my grocery store there’s a brand called “Alnatura” that sells a brilliant vegan one.

There are not many ingredients in this sauce. Red curry paste is enough of a powerhouse in itself that you don’t need to add many more things. All I add is some onion, fresh ginger, a little chilli paste for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.

INGREDIENTS

Sauce

1. 1 White Onion finely diced
2. 1 thumb sized Piece of Ginger minced
3. 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
4. 2 x 400ml cans Coconut Milk
5. 2 tsp Chilli Paste (sambal oelek)
6. 4 tbsp Soy Sauce
7. 1 tsp Rice Wine Vinegar

Vegetables

1. 1 head Broccoli cut into florets
2. 6-7 Small Potatoes quartered
3. 1 large handful Green Beans
4. 1 cup Frozen Peas
5. 1 block (250g) Tofu cut into 1 inch cubes
6. 1 large handful Spinach

Toppings

1. 1/2 Red Onion
2. 1 Red Chilli
3. Fresh Coriander
4. Sesame Seeds

INSTRUCTIONS

1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
3. .......................................................................................................
4. ...........................................................................................................

full recipe : laurencariscooks.com

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