Breadcrumbs | Madras Curry Paste | Thai Sticky Tofu | Tofu Dhansak | Onion Bhajii | Rum Baba | Tofu Biryani | Mango Lassi | Spicy Thai Coconut Curry |
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. |