tqoh
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vegancooking
Mmmm...Coconut Curry!
I got the idea for this coconut curry from a zine called The Frugal Vegan (this was the Harvest and Holiday Survival Guide II). That zine/website is the BEST for crafting and vegan recipes. I'm in love. Anyway, I was talking about curry. Basically, this curry is great because it's not a set grocery list- you can kind of throw anything in there.
Here is what I used:
1/2 package firm tofu
2 tbs Thai Kitchen red curry paste
1 box (or can) coconut milk
2 large carrots
half an onion
1 green pepper
3/4 c. frozen peas
After chopping up the veggies, I fried the onion and tofu in a little vegetable oil. Then, I added the pepper, carrot, and peas to the pan. After that I added the coconut milk (which I bought from the neighborhood Asian grocer) and the curry paste (I used Thai Kitchen red curry paste)
After adding the coconut milk and curry paste to the pan, I made sure to stir the curry paste until it was well blended with the coconut milk. Then I covered the pan, put the stove on low, and let the curry cook until the carrots were easy to put a fork through.
I served it over basmati rice.
Delicious!
Here is what I used:
1/2 package firm tofu
2 tbs Thai Kitchen red curry paste
1 box (or can) coconut milk
2 large carrots
half an onion
1 green pepper
3/4 c. frozen peas
After chopping up the veggies, I fried the onion and tofu in a little vegetable oil. Then, I added the pepper, carrot, and peas to the pan. After that I added the coconut milk (which I bought from the neighborhood Asian grocer) and the curry paste (I used Thai Kitchen red curry paste)
After adding the coconut milk and curry paste to the pan, I made sure to stir the curry paste until it was well blended with the coconut milk. Then I covered the pan, put the stove on low, and let the curry cook until the carrots were easy to put a fork through.
I served it over basmati rice.
Delicious!