Easy Vegan Red Thai Curry (Plant-based Whole30) by Priyanka Nadkarni
This delicious, easy, vegan Thai curry is better than takeout and takes only 15 minutes to make... which means you can get it on the table faster than that deli
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Cooking tools:
- Air fryer
- Cast iron skillet
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 14 oz Tofu
- 1 Tbsp Coconut Aminos
- 1 Tbsp Coconut Oil
- 1/2 tsp Salt
- 3 cloves Garlic
- 1 Tbsp Ginger Root
- 1 whole Onion
- 3 cups Frozen Vegetables
- 2 Tbsp Red Curry Paste
- 13 1/2 fl oz Coconut Milk
- 1 Tbsp Lemon Juice
- 1/4 tsp White Pepper
- 2 - 3 sprigs Thai Basil
- 2 - 3 sprigs Cilantro
- 1 whole Lime
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