Fiery Red Thai Curry

I made this recipe for Mother's day, since my mom loves the Thai flavours of coconut, kaffir lime, and lemongrass. Although, this recipe doesn't use lemongrass, it served her well. It's hearty, fiery, and also vegan!

Ingredients

• 3 tbsp red Thai curry paste

• 1 cauliflower head or 1/2 broccoli+half cauliflower

• 2 large potatoes

• 400 grams mushrooms

• 2 birds eye chilli (sub with red chilli)

• 3 kaffir lime leaves (sub with lime peels)

• 1 tbsp coconut/avocado oil

• 1 tbsp coconut sugar

• 1 can coconut milk (400ml/13.5oz)

• 1 cup veggie broth (250ml)

• Firm tofu

• Thai basil

  
  

INSTRUCTIONS

Fry the red curry paste in oil for a minute then add the coconut sugar, coconut milk, and veggie broth. Mix well over medium heat.

Add the veggies, kaffir lime leaves, and chilli. Stir for a minute then cover it and let it simmer until the potatoes become tender.

In a seperate pan, sauté tofu until crisp. Sprinkle the Thai basil and squeeze the lime juice over the curry. Add the tofu and serve with jasmine rice.

TIPS!

• Substitute the Thai Basil leaves with normal basil