“A delicious, vegetarian, Thai delight!”
READY IN:
1hr
SERVES:
10-12
YIELD:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry red curry paste in peanut oil for 2 minutes or until fragrant.
  2. In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
  3. Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
  4. Serve the curry over rice.

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