Thai Red Curry

   Today for lunch we were craving Thai curry so decided to play with the recipe and added a lot more veggies including spinach .This curry is packed with veggies and is very filling and you dont feel guilty eating a second serving because of the lite coconut milk .I did use the store bought red curry sauce to make life a little easier and made the dish with lite coconut milk to make it less in calories .It was an absolute hit and if I may say so myself better that the resturant one. This can be enjoyed with rice or noodles .Now this will be a staple curry in our house!! 


  1 tablespoon coconut oil or olive oil
  1 small white onion, chopped (about 1 cup)
  Pinch of salt, more to taste
 •1 tablespoon finely grated fresh ginger 
  2 cloves garlic minced
  1 red bell pepper, sliced into thin 2-inch long strips
 1 cup broccoli florets 
  2 carrots peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  6-8 baby corn 
  1/2 cup snap peas 
  1 /2 block extra firm tofu ( optional )
  2 tablespoons vegan Thai curry paste 
  2 1/2 can (14 ounces) lite coconut milk or  2 can full fat 
 1/2 cup water ( only use if you are using full fat cocnut milk )
  1 cup spinach preferably frozen ( 3 cups if fresh ) 
  1 tea spoon red chilly powder 
 1 tablespoon vegan soy sauce ( Yondu Vegetable Umami Plant-based Seasoning Sauce )
2 teaspoons fresh lime juice
  Garnishes : chopped fresh basil or cilantro, optional red pepper flakes



 1. To make the curry, warm a large wok  over medium heat. 
 2. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. 
 3. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
 4. Add the bell peppers , carrots broccoli Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. 
 5. Then add the curry paste and cook, stirring often, for 2 minutes.
 6. Add the coconut milk, water,  spinach and  stir to combine. Bring the mixture to a simmer over medium heat. Cook for 5 to 7 min . 
 7. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about stirring occasionally.
 8. Remove the pot from the heat and season with 1 tea spoon tamari sauce  or thai seasoning sauce ( yondu brand ) . 
 9. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari or  1/2 tea spoon vinegar for more acidity and 1 tea spoon red chilly powder for extra spice .
 10. Serve   curry with rice  into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes if you like it spicy . Enjoy !!

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