Spicy Thai Coconut Curry

Vegan dish that is full of flavour

Serves 6 (Estimated) Rating 3 (1-5)

Prep Time 10 Minutes Cooking Time 15 Minutes

Vegan safe Vegetarian

350g light coconut milk
350g coconut cream
2 cups vegetable broth
ΒΌ cup Thai red curry paste
1–2 Tablespoon powdered ginger
4 cloves garlic, minced
1/4 yellow onion, diced
2–3 stalks lemon grass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
24-oz. bag frozen peas
500g firm tofu, pressed and cut into cubes
12–15 fresh basil leaves, torn
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.
Serve with steamed rice or bread.