Quick and Easy Vegan Thai Curry
I love Thai curry but it can be tricky to make it at home without a huge shopping list of ingredients. This Thai curry cheats in that it uses store bought curry paste, however it saves on time, is healthier than take-out and it tastes delicious!
Here is what you will need:
1 block of organic firm tofu, cubed
2-3 tbs of thai red curry paste
1 cup of chopped Japanese pumpkin (cooked)
1 can of coconut milk
Dash of fish sauce
2-3 tbs cilantro
1. Saute the onion in oil until it is golden -this should take about 10 minutes
2. Add the curry paste, feel free to add more depending on how spicy and fragrant you like it. Cook the onion and curry paste for about 10 minutes on medium heat. This allows the spices to be unlocked.
3. Add the coconut milk and simmer on low heat.
4. Throw in the pumpkin, tofu and cook for a few minutes. Add a dash of fish sauce.
5. Add the chopped cilantro
6. Serve over rice
Tasty, delicious and so simple!