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Spicy Thai Coconut Curry
Vegan dish that is full of flavour
Serves 6 (Estimated) Rating 3/5
Prep Time 10 Minutes Cooking Time 15 Minutes
| Ingredients |
| 350 g Coconut Milk |
| 350 g Coconut Cream |
| 500 ml Vegetable Broth |
| 30 g Thai Red Curry Paste |
| 2 tbsp Ginger, finely chopped |
| 4 Garlic Cloves, finely chopped |
| ½ Onion, finely chopped |
| 2 Lemon Grass, finely chopped |
| 1 Red Bell Pepper, cut into strips |
| 6 Carrots, diced |
| 700 g Frozen Peas |
| 500 g Pressed Tofu, cut into bite sized cubes |
| 12 Basil Leaves, torn |
| Method |
| Combine the coconut milk, coconut cream and broth in a large pot over medium heat. |
| Stir in the curry paste, ginger, garlic, and onion. |
| Bring to a boil. |
| Reduce to a simmer and add the remaining ingredients. |
| Simmer for 5 minutes or until all cooked. |
| Serve with steamed rice or bread. |