Vegan Thai Red Curry with Rice and Skewers
Ingredients
- sugar snap peas
- red onion
- baby corn
- garlic
- baby red pepper
- chicken style pieces
- curry paste
- coconut milk
- wholegrain rice
- fusion skewers
Preparation
Cook the wholegrain rice according to package directions.
In a large pan, sauté the garlic, red onion, sugar snap peas, baby corn, and baby red pepper until softened.
Add the curry paste and cook for a minute until fragrant.
Stir in the chicken style pieces and coconut milk.
Simmer for 10-15 minutes until the sauce thickens and everything is heated through.
Prepare the fusion skewers according to package instructions or grill if necessary.
Serve the curry over rice with skewers on the side.
Notes
This dish demonstrates that vegan diets can be flavorful by using plant-based alternatives.
Adjust spice levels to personal preference for a customized taste.
