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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious, vegetarian, Thai delight! Ingredients:
3 (14 ounce) cans coconut, milks |
3 tablespoons red curry paste |
1 chili pepper |
1 large crown broccoli |
1 lb snow peas |
1/2 lb white mushroom |
1 carrot |
3 tablespoons peanut oil |
5 tablespoons peanut butter |
3 tablespoons siriracha hot sauce |
1/4 cup vegetable stock |
1 (14 ounce) package extra firm tofu |
3 tablespoons shredded ginger |
3 cups uncooked jasmine rice |
Directions:
1. Fry red curry paste in peanut oil for 2 minutes or until fragrant.
2. In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
3. Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
4. Serve the curry over rice.
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