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Vegan Red Thai Curry Recipe
Vegan red Thai curry recipe that will have all your friends asking for more!
Preparation
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins to an hour
Ingredients
4 Tablespoons of Olive Oil and Sesame Oil (or as you desire)
50 gms carrots
50 gms zucchini
50 gms broccoli
50 gms Mushroom
3-4 pieces baby corn
50 gms tofu (cubed)
1/4 cube diced ginger
2 small red chillies
1 Tablespoon vegan red Thai curry paste
1/2 Tablespoon soya sauce
500 ml of vegetable stock
200 ml of coconut milk
1 packet Vegan Rice Noodles
Salt to taste
If you're craving some delicious Thai food, then this recipe is for you. We've used vegetables that were easily available at our local grocery store, we suggest going local too, as those tend to be the freshest produce.
Method:
1. In a wok or fry pan, stir fry the carrots, zucchini, mushrooms, broccoli and baby corn till aldente (slight cooked but crunchy)
2. Remove from heat and keep aside
3. In the same wok with a little more oil, add your cubed tofu and stir-fry until golden
4. Remove from heat and keep aside
5. In the same wok, add your olive and sesame oil in the pan and fry off the ginger, red chillies, vegan paste and soya sauce.
6. Then add the vegetable stock, mix well and bring to a slight simmer.
7. Add your coconut milk and mix. Bring to a slight boil and reduce heat.
8. Remove from heat after 3-5 mins
9. In a saucepan, add water and salt - bring to a boil.
10. Add the vegan rice noodles, cook till aldente or soft, according to your preference
11. In a bowl, put your veggies, the rice noodles and tofu.
12. Then pour in as much or as little red Thai curry
You're done, you can serve this with quinoa for a healthy option or alternatively with plain steamed rice as it is traditionally served.
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