Keep calm and CURRY on! Seriously, this curry is so good – eat it with rice, noodles, or on its own. Don’t be daunted by the ingredients list – sub out almost any veggie you have in the fridge.
INGREDIENTS
1 tbs sesame oil + extra for coating ramen
1 tbs each ginger and garlic, minced
2 jalapenos, minced
½ cup cilantro, chopped but keep leaves and stems separate
1 cup multicolored peppers, julienned
1 can coconut milk
2 cups veg broth (can sub water but will need additional spices)
1 tbs peanut butter (can omit)
2 tbs miso or veg stir fry sauce (can omit)
1 tbs fresh lemongrass or lemongrass paste
1 tbs fresh Thai basil or basil paste
2 tbs red curry paste (refer to my homemade recipe!)
1 package tofu, drained and cut
2 cups fave veggies (e.g. edamame, bok choy, baby spinach, carrots, peppers, green beans, broccoli, eggplant)
Lime
Add sriracha or sambale for extra spiciness
Process
1 Heat oil in a deep pan and saute ginger, garlic, jalapenos, and cilantro stems for 2 min. 2 Add tofu, sauté for 5 min until brown all over, salt to taste and set aside
3 Add all veggies and stir fry for 3-5 min (do not overcook). Set aside
4 In the same pan, whisk together coconut milk, broth, peanut butter, miso, lemongrass, and red curry paste. Bring to a boil
5 Add in tofu and sautéed veggies and squeeze ½ lime on top. Taste and adjust spices 6 Garnish with cilantro leaves and optionally sprinkle with black sesame seeds
Food restrictions
🌱 Vegan friendly
🌱 Jain – use my Jain red curry paste, omit ginger/garlic, and use Jain veggies
Tags: Asian, Quick & Easy, Noodles