One of our new favourite things to add to a curry is pineapple. It seriously makes it amazing and adds some natural sugar to the dish to even out the flavours. This thai red curry has been made vegan to make sure that it doesn’t matter who you are or what you eat, anyone can eat this. I mean thats just perfect right. So take 20 mins out of your day to whip this up and you will be so happy you did.
Vegan Thai Red CurryPrint Recipe
- 3 lime leaves
- 1 clove of garlic
- 1 cup pineapple (chopped)
- 2 tomatoes (diced)
- 300 grams of firm tofu (cubed in bite sized pieces)
- 1 lime (juice)
- 1 can of coconut milk
- 2 tbsp red curry paste (vegan)
- 4 tbsp of tamari
- 1 tbsp sesame oil
- 1 cup of rice (any type)
Start with cooking your rice
Take out a pot which is reasonable size and heat the oil in it.
Throw in your garlic and red curry paste and fry for about 30 seconds.
Add the tomatoes, pineapple, coconut milk, tofu, tamari, lime juice and lime leaves (torn).
Cook for 10-15 mins til all done.
Serve on top of the rice.