Vegan Thai Red Curry Recipe

Name: 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)

bigmountainfoods.com

Indulge in the fragrant and spicy flavors of this vegan Thai red curry, packed with a colorful array of fresh veggies and tender, soy-free tofu. The creamy coconut milk-based sauce is infused with a...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bigmountainfoods.com.

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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)