Thai-style Coconut Curry
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Thai-style Coconut Curry
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
Description
A fragrant, satisfying dish that really lets your veggies shine, this Thai curry with coconut milk is naturally plant-based and a definite crowd-pleaser. This is a very adaptable recipe that can be adjusted depending on how spicy you like things – adding more coconut milk can always help to cool things down if necessary!
Looking for a soy-free version? Replace the tofu with beans or peas, plant-based chicken pieces, or mushrooms to make this your own. If you prefer a different flavor profile, this is also stunning using an Indian curry paste instead. Check the ingredients list on your curry paste to make sure it’s vegan – look out for fish in Thai curry paste, and dairy in Indian curry paste.
Ingredients
- 1 onion
- 2 cloves garlic
- Neutral vegetable oil, like sunflower or canola
- 1 thumb-sized piece of fresh ginger, or 1 tsp ground ginger (optional)
- 2 sweet potatoes
- 1 carrot
- 10.5 oz pack of tofu (or 300 g)
- 2 tbsp Thai red or green curry paste
- 14 oz. (400 g) cooked chickpeas
- A 13.5 oz can (400 ml) coconut milk, or 150 ml dairy-free cream
- 2 tsp lime juice, or lemon juice (optional)
- Fresh chopped cilantro (coriander), to serve (optional)
Instructions
- Chop the onion, garlic, and fresh ginger if using. Cube the sweet potatoes, carrot, and tofu.
- Heat a little oil in a deep skillet or pan over a medium heat.
- Add your vegetables (apart from the garlic and chickpeas), and your tofu (or mushrooms/meat-free chicken), and sauté for 3 minutes. Add the garlic for a few moments at the end.
- Add enough boiling water to cover your ingredients, and stir.
- Add the curry paste, followed by the coconut milk/dairy-free cream. Cover and cook on a medium-high heat for 15 minutes.
- Stir occasionally during this time and take care not to let it dry out, especially if you’re using dairy-free cream. You can add more water as needed.
- Add your chickpeas, and lime juice if using.
- Stir and cook on low heat for another 5 minutes. You can leave the pan uncovered for this stage if you’d like your curry to be a little drier.
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