Vegan Coconut Thai Curry

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I grew up with Curries, because my parents love Thai food, but I never made some myself. When I traveled to Thailand, I learned to love Curries even more. Now that this trip is so far back, I had to make some myself. Good thing we have a little China town here in Montreal! If you don’t, no worries, you should find all the ingredients in an Asian shop in your city.

Ingredients

  • Curry paste of your choice (we buy Maesri Curry Paste directly from Thailand)
  • Vegetables of your choice (We took Sweet potatoes, onions, cauliflower and mushrooms)
  • Thai Basil
  • Coriander
  • 1 can of coconut milk
  • Tofu
  • Soy Sauce
  • 1 tbsp Sesame Sauce (optional)
  • 1 tbsp Peanut Butter
  • 1 tsp Maple Syrup
  • Coconut oil to fry

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Recipe

Cut the tofu,all the vegetables and the herbs, heat a bit of coconut oil to fry the tofu. Fry it until it is golden brown, then cover with soy sauce (put enough soy sauce, so that the tofu is covered in it), sesame sauce, peanut butter and maple syrup. Fry again until everything almost evaporated, then add the veggies, which you should also fry another 2-3 minutes. Add fresh herbs on top and stir for a bit.

 

When the veggies are all a bit soft, add the coconut milk and the curry paste and stir again. Let cook on low for a good 10 minutes. Then serve with rice and fresh cilantro on top.

Do you already feel like in Thailand?!

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