Vegan Thai Curry
Vegan Thai Curry

Spicy Thai Coconut Curry


April 19, 2016

This simple to make Thai curry is reminiscent of a Panang curry. This recipe makes plenty for you to share amongst a party or to freeze for tomorrows lunch.

  • Yields: Serves 12


12 oz. light coconut milk

12 oz. coconut cream

2 cups vegetable broth

1/4 cup Thai red curry paste

1-2 tbsp powdered ginger

4 cloves garlic, minced

1/4 yellow onion, diced

2-3 stalks lemon grass, diced

1 large red bell pepper, cut into strips

6 large carrots, diced

24 oz. frozen peas

1 lb firm tofu, pressed and cut into cubes

12-15 fresh basil leaves, torn

Sriracha sauce, to taste

Rice noodles (optional)

Sea vegetables (optional)

Faux chicken (optional)


1Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.

2Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.

3Reduce to a simmer and add the remaining ingredients.

4Serve with steamed rice or as a soup.


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