Vegetable Thai Curry
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Main Ingredients
Sauce Ingredients (optional)
Instructions
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!