Tuesday, November 6, 2012

Spicy Thai Coconut Curry - VEGAN

12 oz. light coconut milk
12 oz. coconut cream
2 cups vegetable broth
1/4 cup Thai red curry paste
1-2 Tbsp. powdered ginger
4 cloves garlic, minced
1/4 yellow onion, diced
2-3 stalks lemon grass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
24-oz. bag frozen peas
1 lb. firm tofu, pressed and cut into cubes
12-15 fresh basil leaves, torn
Sriracha sauce, to taste
Rice noodles (optional)
Sea vegetables (optional)
Faux chicken (optional)

Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.
Reduce to a simmer and add the remaining ingredients.
Serve with steamed rice or as a soup.
Makes 12 servings

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