
Vegetable Thai Curry
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This recipe has been added to your Meal Plan
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Servings | Prep Time |
2 people | 10 minutes |
Cook Time |
20 minutes |
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Vegetable Thai Curry
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Ingredients
Main Ingredients
- 1/2 cup dry basmati rice organic
- 1/4 cup basil leaves organic, minced
- 1/4 cup brown mushrooms organic, minced
- 1 cup firm tofu organic
- 1/2 whole red chili pepper organic
- 1/4 cup snap peas organic
- 1/4 cup coconut milk organic
- 1 tsp honey organic
- 1 tbsp olive oil organic
- 2 tbsp lime juice organic
- 1 tbsp soy sauce organic
- 3/4 cup water
Sauce Ingredients (optional)
- 1/2 whole red chili pepper organic
- 1 clove garlic organic
- 1 tsp ginger root organic, minced
- 1 tsp lemongrass organic, minced
- 1/2 tsp lime zest organic
- 1/4 cup shallots organic
- 1 tsp coriander
- 1 tsp course black pepper
Servings: people
Instructions
*Cooking times may vary.
Prepparing the Sauce
- 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
- 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.
- 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.
- 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.
- Add the sauce on top of the veggies and mix together.
- Serve hot with basmati rice, and enjoy!
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