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Spicy Thai Coconut Curry

Vegan dish that is full of flavour
Prep: 10 mins
Cook: 15 mins
Yields: 6 Servings
Heat: 3/5 heat rating heat rating heat rating
Rating: 3/5 3 stars

Vegan safe Vegetarian

Carbon Rating A

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.

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

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