Red Thai Coconut Curry
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It's the perfect winter warmer for these cold evenings!
Servings: 4 people
Calories: 855kcal
Ingredients
Sauce
- 1 white onion finely diced
- 1 thumb ginger about a 1" section, minced
- 3 tbsp red curry paste
- 27 ounces coconut milk 2 x 13.5 ounce cans
- 2 tsp chilli paste sambal oelek
- 4 tbsp soy sauce
- 1 tsp rice vinegar
Vegetables
- 1 head broccoli cut into florets
- 6 potatoes small, quartered
- 1 cup green beans
- 1 cup peas or large handful, frozen
- 16 ounces tofu one common sized package, cut into 1 inch cubes
- 1 cup spinach or large handful
Toppings
- 1/2 red onion
- 1 red chili
- coriander fresh
- sesame seeds
Instructions
- First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
- While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
- Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
- In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
- Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
- Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.
Nutrition
Calories: 855kcal | Carbohydrates: 88g | Protein: 30g | Fat: 48g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1117mg | Potassium: 2570mg | Fiber: 16g | Sugar: 12g | Vitamin A: 4003IU | Vitamin C: 241mg | Calcium: 343mg | Iron: 13mg