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Red Thai Curry

Red Thai Curry

Curry is a classic that everyone should be able to make! This is one of the dishes I did not have to adapt very much when going vegan because the only thing you need to do is leave out the meat or fish. If you want, you can replace it with tofu, but even just with veggies it will taste good.

I had some smoked tofu in the fridge and thought I would give it a try. It has a strong taste, which not everyone likes, but I think it goes with the curry quite well! So here is my recipe for a classic red thai curry with smoked tofu.

Red Thai Curry Red Thai Curry Red Thai Curry Red Thai Curry Red Thai Curry Red Thai Curry

Ingredients:

  • 2 cups rice
  • 1 head of broccoli
  • 2 carrots
  • 200 g smoked tofu
  • 1 clove garlic
  • 1 can bamboo sprouts
  • 0.5 glass mungo sprouts
  • 1 can (400 ml) coconut milk
  • 200 ml vegetable broth
  • 1 teaspoon hot red curry paste
  • 2 tbsp natural peanut butter (unsweetened)
  • salt & pepper to taste

Instructions:

  1. Cook rice according to package instructions.
  2. Chop garlic, cut vegetables & tofu.
  3. Fry tofu in 2 tbsp coconut milk and the curry paste.
  4. After a few minutes, add the rest of the coconut milk and the broth. Add vegetables and bring everything to a boil. Let simmer on medium heat until vegetables are tender.
  5. Add sprouts, peanut butter and salt & pepper to taste.
Red Thai Curry
Serves 4
Classic vegan red curry with vegetables & tofu.
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Ingredients
  1. 2 cups rice
  2. 1 head of broccoli
  3. 2 carrots
  4. 200 g smoked tofu
  5. 1 clove garlic
  6. 1 can bamboo sprouts
  7. 0.5 glass mungo sprouts
  8. 1 can (400 ml) coconut milk
  9. 200 ml vegetable broth
  10. 1 teaspoon hot red curry paste
  11. 2 tbsp natural peanut butter (unsweetened)
  12. salt & pepper to taste
Instructions
  1. Cook rice according to package instructions.
  2. Chop garlic, cut vegetables & tofu.
  3. Fry tofu in 2 tbsp coconut milk and the curry paste.
  4. After a few minutes, add the rest of the coconut milk and the broth. Add vegetables and bring everything to a boil. Let simmer on medium heat until vegetables are tender.
  5. Add sprouts, peanut butter and salt & pepper to taste.
Adapted from Eat This!
Adapted from Eat This!
Our Vegan Revolution http://www.ourveganrevolution.com/

 

Zutaten:

  • 2 Tassen Reis
  • 1 Kopf Brokkoli
  • 2 Karotten
  • 200 g Räuchertofu
  • 1 Knoblauchzehe
  • 1 Dose Bambussprossen
  • 0.5 Glas Mungobohnenkeimlinge
  • 1 Dose (400 ml) Kokosmilch
  • 200 ml Gemüsebrühe
  • 1 TL scharfe rote Currypaste
  • 2 EL Erdnussmus
  • Salz & Pfeffer

Zubereitung:

  1. Reis nach Packungsanweisung kochen.
  2. Knoblauch hacken, Gemüse & Tofu klein schneiden.
  3. Tofu in der Cussrypaste sowie 2 EL der Kokosmilch anbraten.
  4. Nach ein paar Minuten den Rest der Kokosmilch und Brühe hinzufügen. Gemüse dazu geben und alles zum kochen bringen. Bei mittlerer Hitze köcheln lassen bis das Gemüse al dente ist.
  5. Sprossen und Erdnussmus hinzufügen und mit Salz & Pfeffer abschmecken.

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