Red Thai Curry - I really can’t think of a more perfect comfort food. I mean, you’ve got it all — creamy coconut milk, spicy Thai curry paste, tons of veggies and chicken. Oh, and don’t forget all the fluffy rice to soak up the sauce! Minus the chicken.
This recipe for vegan Thai curry is a quick and easy, healthy and delicious lunch or dinner idea. Fresh tomatoes, sweet pineapple and protein-packed tofu are served up in a creamy coconut milk sauce flavoured with red curry paste. Add as much or as little
4 tbsp coconut oil cloves of garlic 2 tbsp Thai green curry paste 250 grams button mushroom 200 grams of firm tofu A dash of soy sauce a handful of sweet basil leaves A few fresh green chilies (optional) salt
Red Curry with Pork Belly and Water Spinach | Gang Tay Po | แกงเทโพ