Vegan Thai red curry
Thursday, May 2, 2019
Edit
Vegan Thai red curry is a veggie take on this popular crowd pleaser! It's easy to make and delicious, naturally gluten-free too.
Ingredients
∙ Serves 4
Produce
100 g Baby corn
1/4 Cauliflower
1 Coriander, fresh
4 Garlic cloves
100 g Green beans, fine
2 stalks Lemongrass
1/2 Lime, juice of
2 Shallots, medium
1 Sweet potato
100 g Tenderstem broccoli
Canned Goods
400 ml Coconut milk
2 tbsp Friendly thai red curry paste, vegan
360 ml Veggie stock
Condiments
1 tbsp Tamari or soy sauce or vegan fish sauce
Baking & Spices
1 tsp Sugar
Oils & Vinegars
1 tbsp Neutral tasting oil
Other
2 Fresh makrut (aka kaffir) lime leaves*
thumb-size piece of ginger, diced finely
Ingredients
∙ Serves 4
Produce
100 g Baby corn
1/4 Cauliflower
1 Coriander, fresh
4 Garlic cloves
100 g Green beans, fine
2 stalks Lemongrass
1/2 Lime, juice of
2 Shallots, medium
1 Sweet potato
100 g Tenderstem broccoli
Canned Goods
400 ml Coconut milk
2 tbsp Friendly thai red curry paste, vegan
360 ml Veggie stock
Condiments
1 tbsp Tamari or soy sauce or vegan fish sauce
Baking & Spices
1 tsp Sugar
Oils & Vinegars
1 tbsp Neutral tasting oil
Other
2 Fresh makrut (aka kaffir) lime leaves*
thumb-size piece of ginger, diced finely