I live in an incredibly diverse area, and because of that, there are many different cultures with many different foods surrounding me. I've always wanted to branch out from what I normally eat, but unfortunately that isn't always easy when you're vegan. Restaurants don't often offer vegan options, and even if they do the substitutions can make the dish non-authentic, and taste more like unseasoned tofu than anything else. That's why I love this dish so much!
Thai Curry is incredibly versatile and typically vegetarian already, so it is super easy to take the extra step and make it vegan! For this dish, I just substituted firm tofu for chicken and left out the fish sauce.
- Firm Tofu
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon coconut oil
- 4 ounce can red curry paste
- 1 tablespoon peanut butter
- 13.5 can thick coconut milk, unsweetened
- 1/4 cup sweet basil
First, cut up the tofu and vegetables into bite-sized pieces. Mince the garlic and crush the basil leaves to release oils.
Add coconut oil to skillet on medium heat, then add onions, peppers, and garlic, and saute for a few minutes.
Once the veggies are done, move them to the side and add the curry paste and peanut butter. Mix it all together, sauteing to increase the flavor.
Finally, add the tofu and simmer for 10-15 minutes until the sauce thickens, stirring occasionally. Add the basil leaves in the last 2 minutes. Serve on quinoa (my fav choice!) or rice.