Vegan Red Thai Curry
Prep time
Cook time
Total time
Author: Ripe-Life
Recipe type: Curry
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, halved and sliced thin
- 2 cloves garlic, minced
- 2 tablespoons red Thai curry paste recipe
- 1 14-ounce can unsweetened coconut milk
- 2 tablespoons tamari sauce
- juice of 1 lime
- ¼ cup vegetable broth
- ½ medium red bell pepper, stem and seeds removed, cut into small cubes
- ½ medium yellow bell pepper, stem and seeds removed, cut into small cubes
- ½ medium orange bell pepper, stem and seeds removed, cut into small cubes
- 2 handfuls of snow peas
- 1½ cups of pineapple
- 2 cups of spinach
Instructions
- Heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, and cook until they're very soft, about 8 minutes. Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, tamari sauce, lime juice and vegetable broth, and bring to a boil. Stir in the peppers and snow peas simmer for 15- 20minutes, until the peppers are tender. Stir in the pineapple and spinach until spinach is wilted. Taste, and season with salt and pepper, to taste.
- Serve with steamed rice or sticky rice.
To view the Vegan Thai Red Curry paste recipe go here
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