3.5tablespoonpre prepared thai red curry paste- recipe link mentioned in the post above
1can unsweetened natural coconut milk
fistful of basil
2teaspoonhoney/ agave nectar
salt to taste
Dice up all veggies roughly
Cube the tofu .
Heat oil in a pan
Once heated , add the beans first as it takes them longer to cook. Sautee them for 30 seconds
Add rest of the veggies , curry paste , soy sauce , honey , peanut butter and cook for 30 seconds
Add in coconut milk and thin it with water .
Once it starts simmering add in the lemon juice , salt .
Roughly tear up the basil leaves and add it.
Taste test the curry and adjust seasoning.
Always add Tofu at the end . Give it a stir once and its ready to serve.
Use veggies of your choice The spice level of this curry is 3 on scale of 1-5 .. 1 being mild - so this is medium spicy. Adjust curry paste to your spice level Honey , agave nectar or sugar can be used in place of peanut butter Taste and adjust the curry paste spice , tanginess or sweetness as per your preference . You can skip basil leaves if unavailable . I have used Italian basil , feel free to use thai basil . I quick steam tofu after is cubed in a microwave for 1 minute covering it with a wet paper towel. If the curry seems very thick add water and adjust it.
restaurant style vegan red thai curry https://www.carveyourcraving.com/restaurant-style-vegan-red-thai-curry/