Saturday, March 2, 2024

Tasty Thai Coconut Curry - Vegan!


2 onions – chopped
4 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 t
eriyaki 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)


  • 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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