SPICY THAI CURRY WITH RICE NOODLES; Vegan

SPICY THAI CURRY WITH RICE NOODLES

 

INGREDIENTS

1cup snow peas, trimmed and cut in half on the diagonal

1cup Baby corn, cubed

1cup Tofu, cubed

1cup Small eggplants, sliced

1 medium sized yellow Bell pepper, thinly sliced into 1 inch stripes

1 cup Coconut Milk

5 lime leaves

1 stick Lemon grass

2 tbsp. Thai curry paste

1 cup Thai Basil

1tbsp. Peanut oil

2 tbsp. Soya sauce

1tsp. Brown sugar

Salt to taste

METHOD

Heat the oil in a big nonstick saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snow peas, baby corn, pepper, coconut milk, lime leaves, lemon grass sugar, and 1 cup water. Stir to combine.

Add tofu. Bring to a simmer over medium heat, cover, and cook 7-8 minutes or until the vegetables are tender. Stir and add basil, soy sauce, salt and lime juice. Simmer for 5 minutes and serve hot with Rice noodles or steamed Rice.

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