Thai Red Curry Vegetables
Serves 415 mins prep30 mins cook
NEW FAVORITE DINNER ALERT! Y’all I made this Thai Red Curry Vegetables recipe last week on a whim and I’m completely in love. It’s so easy to make and tastes like something you’d order at a restaurant! This is one of those meals you’ll make, taste, a
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What you need
Instructions
1 Preheat oven to 425 degrees. 2 Line a baking pan with parchment paper and add diced tofu. Sprinkle with coconut aminos and salt and pepper to taste. Bake for 30-40 minutes flipping halfway through. 3 Cook rice according to package ingredients. 4 In a large pan, add oil over medium heat. Once heated, add in minced garlic and diced onions, stirring until fragrant. 5 Add Thai red curry paste along with salt and pepper to taste and ground ginger. Stir until combined. 6 Next, add in 1 can of full fat coconut milk and combine. Bring to a boil and reduce to a simmer. Stir in broccoli, carrots, and red pepper. Cover with a lid and let cook for 5-6 minutes or until veggies are cooked through. 7 If curry is not thick enough, add in 1 tbsp of cornstarch + 1 tbsp of water and stir to combine. Let simmer on low heat. 8 If you're preparing tofu, it should be finished cooking by now. Remove it from the oven and stir in with the curry. 9 Plate the curry along with your cooked rice and garnish with green onion. Enjoy!View original recipe