Ingredients
2 onions – chopped4 garlic cloves – diced or pressed
Olive oil
4 oz. Red Curry Paste (4 oz. jar – “Thai Kitchen” is one brand)
2 cans Coconut Milk (unsweetened) (Goya is good)
Vegetable options
- Green pepper
- Red pepper
- Peas (1/2 lb frozen)
- 8 oz can sliced bamboo shoots
- 8 oz can sliced water chestnuts
- 14 oz can stir fry vegetables
- 8 oz can stir fry corn
- Any other vegetables that are handy!
28 oz can Diced Red Tomatoes
7 oz Baked Tofu (Plantspired teriyaki flavor is one brand). Cut into bite size pieces (approx ½”x½”).
7 oz Baked Tofu (Plantspired teriyaki flavor is one brand). Cut into bite size pieces (approx ½”x½”).
2 Limes
3 tsp Salt
1 tsp Crushed red pepper flakes (more or less as desired)
3 tsp Salt
1 tsp Crushed red pepper flakes (more or less as desired)
Directions
- Cook onions in good amount of Olive Oil until they start to become translucent. Add garlic and cook 1-2 minutes.
- Add Vegetables (except Diced Tomatoes), cover and cook on medium heat until Vegetables partially done
- Add Red Curry Paste and red pepper flakes.
- Mix into Onions, Garlic and Vegetables and cook for a few minutes so that Red Curry Paste is thoroughly mixed into Vegetables
- Add Can of Diced Tomatoes – use all of liquid
- Add cut up Baked Tofu
- Add Coconut Milk
- Add 3 tsp Salt
- Simmer until Vegetables done but still al dente
- Squeeze 1 whole lime into mixture & stir
- Serve on rice
- Add squeeze from a wedge of lime to each bowl when serving
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