Vegan Red Thai Curry

February 10, 2015
Vegan Red Thai Curry


Vegan Red Thai Curry
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. Serve with steamed rice or sticky rice.

Vegan Red Thai CurryTo view the Vegan Thai Red Curry paste recipe go here

Vegan Red Thai Curry

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