Plant based Thai curry (red or green)

Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)

• Serves 4

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.

• 3 tbsp green curry or red curry paste (I use the Mae-Jin brand)

• 2 tbsp coconut sugar

• 3-4 kaffir lime leaves torn

• 1 1/2 cups bamboo shoots

• 1/4 cup Thai basil

• 1-2 Thai red chilli (chopped into small pieces)*

• 300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)

• Firm tofu (water drained and cubed)

• Himalayan salt to taste

• Soy sauce to taste (for red curry)

Choice of vegetables used for green curry:

• 1 cup broccoli cut up

• handful of baby corn

• 1 long eggplant cut in semi circles

• 1/2 red bell pepper, julienne cut

• 1/2 orange bell pepper, julienne cut

Choice of vegetables used for red curry:

• 1 red bell pepper, julienne cut

• 1/2 green bell pepper, julienne cut

Serve with:

• Jasmine rice (white or brown), or Wild blend rice

• Bean sprouts for garnish

Directions:

1. in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.

2. Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.

3. Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.

4. Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.

5. Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!

*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.