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Veggie Red Curry

What you need: 

2 tablespoon canola oil
2 tablespoon pesto ( prepared, or basil leaves )
2 tablespoon red curry paste
3 baby bok choy
1 -2 carrots
1/2 red pepper
1 can coconut milk
1/3 - 1/2 block firm tofu
1/3 cup cilantro
1 tablespoon brown sugar
1 lime

What you do: 

Sauté oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown vegan sugar, vegetables and tofu. Cook additional 5 - 10 minutes. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 min more
Serve over jasmine or basmati rice.
Vegetables can be changed to suit your tastes, red curry paste can be adjusted.

Preparation Time: 
15 min
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

Pretty good! I changed it up a bit, as I always do. I used sesame oil instead of canola, added 4 cloves of garlic, used a bag of frozen vegetables plus some broccoli and frozen peas, lite coconut milk, a whole block of tofu (marinated in soy sauce), omitted the pesto/basil. Served it over white basmati rice. VERY liquidy, though...maybe my "can" of coconut milk was too large?? I will also fry the tofu next time because it was too mushy (and I drained it for an hour!). It was very good overall, but I will be changing it up a bit next time. Oh, and I used the full 2 Tbsp of curry paste, and my boyfriend and I both loved it that way. 4 stars!

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I forgot to add that I used only 1 tbsp of red curry paste (I used Thai Kitchen brand) and although I loved it (and actually would have liked even more), it was still waaaayyy too spicy for my non-spice-loving partner.  So, definitely adjust the paste accordingly.  If you don't like heat, try just 1 tsp.

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Yum...  I didn't have any pesto and used different veggies (peas, broccoli, etc.), but it still came out great!

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