Ingredients
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1 cup jasmine rice (or rice of your choice)
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1 tablespoon vegetable oil
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1 onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 carrot, sliced into thin rounds
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1 zucchini, sliced into half-moons
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2 tablespoons Thai red curry paste
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1 can (14 ounces) coconut milk
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1 cup vegetable broth
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup (or sweetener of your choice)
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1 cup broccoli florets
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1 cup snap peas, trimmed
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1 cup firm tofu, cubed
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1 Juice of 1 lime
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1 Fresh cilantro leaves and lime wedges for garnish
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1 Red pepper flakes for extra spice (optional)
Directions
Enjoy this Vegan Thai-Inspired Coconut Curry as a delightful and satisfying Thai-inspired meal.
Adjust the spiciness to your preference by adding more or less Thai red curry paste. Enjoy the fusion of flavors!
Steps
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1
Done
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Cook the jasmine rice according to package instructions. Once cooked, fluff it with a fork and set aside. |
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2
Done
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In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté for about 2 minutes until fragrant. |
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3
Done
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Add the sliced red and yellow bell peppers, carrot rounds, and zucchini. Sauté for another 3-4 minutes until the vegetables start to soften. |
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4
Done
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Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to meld. |
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5
Done
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Pour in the can of coconut milk, vegetable broth, soy sauce (or tamari), and maple syrup. Stir well to combine and bring the mixture to a gentle simmer. |
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6
Done
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Add the broccoli florets, snap peas, and cubed tofu to the simmering curry. Cook for about 5-7 minutes, or until the vegetables are tender-crisp and the tofu is heated through. |
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7
Done
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Squeeze the juice of one lime into the curry and stir to incorporate. |
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8
Done
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Serve the Vegan Thai-Inspired Coconut Curry over a bed of cooked jasmine rice. Garnish with fresh cilantro leaves, lime wedges, and red pepper flakes (if you like it spicy). |
