Vegan Thai Red Curry
Ingredients
Curry paste
- 1 shallot
- 2 spring onions
- 1 inch ginger
- 3 garlic cloves
- 1/2 red bell pepper
- 2 red chilis
- 1 lemongrass stalk
- 2 kaffir lime leaves
- 1 tbsp coriander-cumin powder
- 1/2 tsp red chili powder
- Juice of half a lime
- 1 tbsp water
Curry
- Choice of vegetables (e.g., sweet potato, baby corn, mange tout, peppers, spinach, tofu)
- Coconut milk (400ml tin)
- 1 tsp salt or to taste
- 1 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
Preparation
Add the curry paste ingredients to a food processor and blend until you have a paste consistency.
Heat a non-stick pan on medium heat, add the curry paste and sauté for 2 minutes, stirring frequently.
Add the coconut milk and stir, allow to simmer for 2 to 4 minutes on medium heat.
Add the tofu and vegetables, mix together. If using spinach, add it last once the other vegetables have cooked through, then cover and simmer on low to medium heat for about 10 minutes.
Check if the sweet potato is cooked through and soft. Add soy sauce, palm sugar, and salt, and stir. If spinach was not added earlier, add it now and allow it to wilt. Turn off the heat and add a squeeze of lime juice.
