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Creamy Thai Red Curry

Print Recipe
Course Main Course
Cuisine Indian
Total Time 35 minutes
Servings 2 people

Ingredients

  • 140 gram white rice
  • 1 tbsp oil
  • 2 tbsp vegan red curry pasta Make sure there is no shrimp in the paste, I like Koh Thai Red Curry paste.
  • 1 tbsp peanut butter
  • 200 ml full fat coconut milk
  • 2 cm ginger
  • 300 gram tofu pressed
  • 2 bell peppers
  • 1 white onion
  • 1 tsp cornstarch
  • 200 ml water
  • 1 tbsp agave syrup
  • 2 tbsp lemon juice
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • 2 spring onions

Instructions

  • Cook the rice for 10 minutes, drain and set aside.
  • Thinly slice the bell pepper and the onion. Heat some oil in a wok, and add the onion and bell peppers. Cook on high heat for 4-5 minutes. While that cooks, thinly chop the ginger and add that as well.
  • Add the curry paste, chili flakes and peanut butter and give a good stir. Heat for about 2 minutes.
  • Make a slurry by mixing a splash of water with cornstarch. Add that, together with the coconut milk, to the curry and mix well. Bring to a soft boil.
  • While that is cooking, chop the tofu in small cubes and add to the sauce. Softly cook for about 10-15 minutes, stirring occasionally.
  • Add the lemon juice, agave syrup and salt. Add these to taste.
  • Serve the curry over rice and topped with sliced spring onion.