Thai Red Curry {vegan, wfpb}

IMG_1060Thai food is one of our favorites.  So creating our own quick and easy Thai Red Curry to serve over jasmine rice was important.  To make this as low-fat as possible, we use a light coconut milk.  Additionally, this recipe also features some delish, locally grown broccoli, Thai basil, and zucchini from our CSA share.

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Thai Red Curry

 


Thai Red Curry
Course: Main Course
Ingredients
  • 3 tablespoons Red Curry Paste
  • 2 ccups water
  • 2 small zucchini chopped
  • 2 bell peppers cut into strips
  • 1-2 ccups of broccoli florets and stems chopped
  • 1-2 ccups baked tofu cubes recipe below
  • 14 oz can of light coconut milk
  • Thai basil
  • sriracha
  • liquid amino resembles fish sauce
  • Cooked jasmine rice
Baked Tofu
  • 1 14 oz block Tofu cut into 1-inch cubes or thin, 1-inch wide fingers
  • Salt and Pepper
Instructions
  1. Dry fry red curry paste until fragrant
  2. Slowly stir in water
  3. Add zucchini, peppers, broccoli, and tofu
  4. Cover and cook until vegetables are crisp/tender
  5. Add coconut milk
  6. Remove from heat; add sriracha and liquid aminos to taste and plenty of Thai basil
  7. Serve over rice with additional sriracha and liquid amino
Baked Tofu
  1. Preheat over to 450 degrees
  2. Lay tofu on parchment paper lined baking sheet
  3. Season with salt and pepper
  4. Bake 15-20 minutes on each side

The rice saturated with the Thai Red Curry sauce, and the crisp cooked vegetables is a great texture (and flavor) combination.  This is easy for a weeknight meal and makes for great leftovers for lunch or another night during the week.  We use our rice cooker to prep several cups of rice, so we always have rice on hand to whip up a quick meal.  Our rice cooker has enhanced our meals and decreased the prep time.  Grab one for yourself in our Amazon Shop!

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Live VegInspired!  Tag us if you make this, or a variation, on Instagram or Twitter @veginspired #veginspiredfoodie

XO,

Kathy

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