The Frost Fam­ily’s Red Thai Curry Recipe

Red Thai Curry from Mon­ami’s, “Ve­gan Home Cook­ing With Mon­ami Frost”

Raise Vegan - - Contents -

From Mon­ami’s, “Ve­gan Home Cook­ing With Mon­ami Frost”


1/ 2 small broc­coli head 4 large pota­toes

1 medium car­rot

2 large toma­toes

50 g green beans

1 large onion

4 gar­lic cloves

1 lime, juiced

1 can co­conut milk

4 tbsp red curry paste

2- 1/ 4 cups veg­etable stock 3- 4 tbsp co­conut sugar veg­etable oil a small bunch of fresh co­rian­der


1. Chop the onion into big pieces and crush the gar­lic.

2. Heat some oil in a large pot. Add the chopped onion and the crushed gar­lic. Cook for 2 min­utes.

3. Add the curry paste and let it cook for 2 min­utes.

4. Cut pota­toes, car­rots, broc­coli, toma­toes, green beans into slightly larger than bite­size pieces and add to the pot.

5. Pour in the co­conut milk and the veg­gie stock.

6. Add in some sugar and lime juice.

7. Let it all sim­mer for 30- 50 min­utes un­til pota­toes and car­rots are soft.

8. Finely chop some fresh co­rian­der and add to the pot. Cook for an­other 5 min­utes and serve!

Pro Tip: Try serv­ing it over co­conut rice! Just add melted co­conut oil to cooked rice and it’s done. It is so de­li­cious and heart­warm­ing.

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