~~  Vegan  ~~ Thai Red Curry

Tofu + Peanut

Vegan Red Curry

This creamy and satisfying vegan red curry recipe features Thai curry paste. It's packed with spicy flavor and is the easiest way to add a ton of flavor!

Peanut Coconut Sauce

Peanut butter and coconut milk are also in the sauce. These perfectly compliment the curry paste and help to create a rich and filling meal.

Tofu Vegetable oil Onion Ginger Broccoli Bell pepper Bok choy Coconut milk Peanut butter Red curry paste Soy sauce Lime juice Cilantro

Ingredients

1. Prep Vegetables 2. Pan Fry Tofu 3. Cook Curry 4. Serve Curry

How to Make It

Prep Vegetables

Step 1:

Dice the onion and finely mince or grate your ginger. Chop the broccoli, bell peppers and bok choy into bite-sized pieces.

Pan Fry Tofu

Step 2:

If needed, press your tofu.  Slice into ¼" thick pieces, then warm some oil in a large pan. Add your sliced tofu and cook until golden-brown.

Pan Fry Tofu

Step 2:

Flip the tofu slices and repeat until both sides are golden-brown in color. Remove from the pan and cut into bite-sized pieces.

Cook Curry

Step 3:

Warm some more oil.  Add onion and ginger then cook until the onions soften. Add the broccoli and peppers, then stir fry.

Cook Curry

Step 3:

Add remaining ingredients except for the cilantro. Stir and ensure all the curry paste is well mixed into your sauce.

Cook Curry

Step 3:

Cook until your vegetables are tender and the curry has simmered for 5 mins. Remove from heat and stir in chopped cilantro.

Serve Curry

Step 4:

Serve as-is, with cooked rice or rice noodles. Garnish with extra lime, cilantro and/or peanuts.

Refrigerate in an airtight container for up to 5 days. Warm in a microwave, or a pot over medium heat.

How to Store Leftovers

~~  Vegan  ~~ Thai Red Curry

Tofu + Peanut