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| Vegán Red Thái Coconut Curry |
Vegán Red Thái Coconut Curry
It's full of delicious veggies ánd covered with á thick, coconut sáuce. It’s the perfect winter wármer for these cold evenings!
Ingredients
Sáuce
- 1 White Onion finely diced
- 1 thumb sized Piece of Ginger minced
- 3 tbsp Red Curry Páste (ensure yours is vegán, or máke your own)
- 2 x 400ml cáns Coconut Milk
- 2 tsp Chilli Páste (sámbál oelek)
- 4 tbsp Soy Sáuce
- 1 tsp Rice Wine Vinegár
Vegetábles
- 1 heád Broccoli cut into florets
- 6-7 Smáll Potátoes quártered
- 1 lárge hándful Green Beáns
- 1 cup Frozen Peás
- 1 block (250g) Tofu cut into 1 inch cubes
- 1 lárge hándful Spinách
Toppings
- 1/2 Red Onion
- 1 Red Chilli
- Fresh Coriánder
- Sesáme Seeds
Instructions
- First, wásh ánd quárter the potátoes ánd boil for 10 minutes, dráin ánd set áside.
- While the potátoes áre boiling, stárt máking the sáuce. Ádd á little oil to the bottom of á lárge stockpot. Cook the finely diced onion ánd the minced ginger over á medium/high heát for 3-4 minutes until the onion is tránslucent. Ádd the curry páste ánd cook for ánother minute.
- Next, ádd the coconut milk ánd give everything á good stir. Ádd the soy sáuce, chilli páste ánd bring to á simmer.
- In ánother frying pán, heát á little oil ánd fry the tofu until it's golden on áll sides.
- Ádd the cooked potátoes, ánd the other vegetábles (except the spinách) into the curry sáuce ánd simmer for 5 minutes.
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Find the full recipe >> @-laurencariscooks.com
