Vegan Thai Red Curry

lovingitvegan.com

Elizabeth Fraser

subheading: For the Thai Red Curry:

1 Tbsp Sesame Oil

1 tsp Crushed Garlic

1 tsp Minced Ginger

2 Tbsp Red Curry Paste*

2 14oz (400ml) Cans Coconut Milk (800ml total)*

1 cup (70g) Large Brown Mushrooms (Sliced)

1 cup (80g) Broccoli Florets

1 cup (100g) Baby Corn (Sliced)

1 cup (100g) Red Bell Pepper (Sliced)

1 cup (100g) Yellow Bell Pepper (Sliced)

1 cup (70g) Carrot (Sliced into matchsticks, about 1 large carrot)

4 Lime Leaves

2 Stalks Lemongrass ( 3 inches each, lightly crushed with a knife)

1 Tbsp Soy Sauce*

1 Tbsp Rice Vinegar

1 Tbsp Coconut Sugar*

2 Red Chilies (Seeds removed, sliced)

1 cup Fresh Basil Leaves

subheading: For Serving:

Basmati Rice or Cauliflower Rice

Fresh Lime Wedges

Fresh Basil

Directions at lovingitvegan.com

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