Vegan Thai Red Curry Recipe

Ingredients

• 1" piece fresh ginger, peeled and grated
• 1 clove garlic, minced
• 1 shallot, peeled and thinly sliced
• 2 stalks lemongrass, cut off bottom half, trim and thinly slice (keep top part whole)
• 100g red curry paste
• 2 tbsp veg oil
• 500 ml coconut milk
• 300 ml veg stock
• 1 pack Big Mountain Foods Soy-Free tofu, cubed
• 1 red bell pepper, trimmed and cut into bite sized chunks
• 1 yellow bell pepper, trimmed and cut into bite sized chunks
• Handful of snap peas, trimmed and cut into bite sized chunks
• Handful of Hon-shimeji mushrooms, trimmed
• 1 lime juice
• 4 kafir lime leaves or 2 stalks thai basil leaves rolled and thinly sliced (optional garnish)
• On low heat add oil and then ginger, garlic, shallot, and lemongrass to a heavy bottomed pot
• Smash the whole top piece of lemongrass with the back of a knife to release oils and reserve for later
• Meanwhile stir often. after 2-3 minutes add the curry paste and continue to stir another 2-3 minutes
• Add half the coconut milk and cook over med heat until sauce begins to split then, add rest of coconut milk and veg stock
• Add tofu and all of your veg and your whole lemongrass then simmer 10-15 minutes and taste
• Adjust seasoning to taste and finally add lime juice and garnish if using. Discard whole piece of lemongrass
• Serve on top of coconut rice or vermicelli noodles