Making Thai curry isn’t as hard as you think!

Vegan Red Curry:

​It really is not hard to make a delicious thai curry.  It takes a good red curry paste and lots of yummy vegetables and protein of your choice (mine is vegan so I use tofu).  Here is the recipe that I have fine tuned over time.  I top it over brown jasmine rice but you can use quinoa, white rice or any grain you choose.


INGREDIENTS

• 1 tablespoon olive oil
• 1 medium red onion, chopped 
• 1 tablespoon finely grated fresh ginger 
• 3 cloves garlic,  minced
• 1 red bell pepper, sliced into thin  long strips
• 1 yellow bell pepper, sliced into thin long strips
• 3 carrots, peeled and sliced 
• 1 cup broccoli and cauliflower cut into bite size pieces
• 2 tablespoons red curry paste (thai kitchen has a good one)
• 1 1/2  cans regular coconut milk (trader joes has one)
• ½ cup vege broth or water
• 1 ½ cups green cabbage
• 1 ½ teaspoons honey or brown sugar
• 1 tablespoon tamari or braggs
• 2 teaspoons fresh lime juice
• 3 kaffir lime leaves (found at Asian markets)
• Sauteed sliced tofu (1 block)
• Toping: handful of chopped fresh basil or cilantro, siracha sauce (if you want it spicier)

INSTRUCTIONS

1. Heat the oil. Add the onion and cook until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook a few seconds til golden.
2. In separate pan saute the sliced tofu until golden brown on each side.
3. Add the  chopped vegetables.   Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and stir often (30 seconds).
4. Add the coconut milk, veggie broth or water, cabbage and honey (or sugar) and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the veggies have softened to your liking.
5. Remove from the heat. Add salt to taste. 
6. Add the sauteed tofu and stir.  Serve over brown jasmine rice.  Add cilantro and any extra spices to your liking.

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