Vegetable Thai Curry

Vegetable Thai Curry
Vegetable Thai Curry
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Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Vegetable Thai Curry
Vegetable Thai Curry
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Main Ingredients
Sauce Ingredients (optional)
Servings: people
Instructions
*Cooking times may vary.
Prepparing the Sauce
  1. Add the garlic, lime zest, chili pepper, lemongrass, shallot, coriander, ginger root, and course black pepper into a food processor. Blend until homogeneous. Add 1 tbsp of water for easier blending.
Prepparing the Dish
  1. Place the 1/2 cup of dry basmati rice and 3/4 cup of water into a cooking pot and bring to a boil. Then, simmer with a lid for exactly 17 minutes.
  2. Meanwhile, Chop the 1 cup of tofu and 1/4 cup of brown mushroom. Then, slice the 1/2 whole red chili pepper into thin wafers. Mince the 1/4 cup of brown mushroom and 1/4 cup of basil leaves.
  3. In a large wok or frying pan add the firm tofu, 1/4 cup of snap peas, red chili pepper, brown mushroom, and 1 tbsp of olive oil. Cook for 5 minutes on a medium/high heat. Then, add the 1/4 cup of coconut milk, 1 tbsp of soy sauce, 2 tbsp of lime juice, and 1 tsp of honey. Cook for another 5 minutes or until the veggies are tender.
  4. Add the sauce on top of the veggies and mix together.
  5. Serve hot with basmati rice, and enjoy!
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