Weeknight Coconut Curry

This Weeknight Vegetarian Coconut Curry recipe is a easy, flexible Thai curry that makes weeknight dinner exciting!

Curry:
1 Tbsp (15 mL) coconut oil (or regular high heat oil)
2 Tbsp chopped shallots
1 Tbsp freshly chopped ginger
2 Tbsp Thai red curry paste
2 cans (14 oz, 414 mL each) full-fat coconut milk, unshaken and chilled
1 cup (236 mL) vegetable broth
2 Tbsp (30 mL) soy sauce (or tamari for GF option)
2 Tbsp (30 mL) honey (or sugar for vegan option)
1 Tbsp (30 mL) chili garlic sauce

Fillings:
4 oz (113 g) rice noodles
1 Tbsp (15 mL) coconut oil (or regular high heat oil)
1 block (400 g) firm tofu
1 cup (50 g) thinly chopped carrot
1 cup (50 g) thinly chopped red cabbage
1 cup (50 g) snap peas

View the full recipe at Live Eat Learn →