Spicy Thai Coconut Curry

Vegan dish that is full of flavour

Serves - 6 Heat 3 (1-5)

Rating - 3 (1-5)

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.