Vegan Culinary Adventure

Vegan Red Thai Curry

Ingredients

• 1 tablespoon vegetable oil

• 1 onion, thinly sliced

• 3 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup (100g) sliced mushrooms

• 2 tablespoons red curry paste

• 1 can (400ml) coconut milk

• 1 cup (240ml) vegetable broth

• 1 tablespoon soy sauce

• 1 cup (100g) broccoli florets

• 1 lime, juiced

• optional: 1 tablespoon brown sugar

• optional: 1 block (400g) firm tofu, cubed

• Fresh cilantro for garnish

• Cooked rice for serving

1. Heat the vegetable oil in a wok over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.

2. Add the red and yellow bell peppers, and mushrooms to the wok. Stir-fry for 5-6 minutes until the vegetables are slightly tender.

3. Stir in the red curry paste and cook for 1 minute to release its flavors.

4. Pour in the coconut milk and vegetable broth. Stir well to combine.

5. Add the soy sauce and brown sugar, and stir until the sugar is dissolved.

6. Gently add the cubed tofu and broccoli to the wok. Simmer for 10-15 minutes until the vegetables are tender and the tofu is heated through.

7. Squeeze in the lime juice and stir to incorporate.

8. Taste the curry and adjust the spiciness by adding more red curry paste for extra heat or a splash of coconut milk to mellow it out.

9. Serve the vegan Thai red curry over cooked rice, garnished with fresh cilantro.

Ads