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Vegan Thai red curry

Lazy Cat Kitchen
  • 60 minutes
  • Serves 4

INGREDIENTS

100 g

Baby corn

1/4

Cauliflower

1

Coriander, fresh

4

Garlic cloves

100 g

Green beans, fine

2

stalks Lemongrass

1/2

Lime, juice of

2

Shallots, medium

1

Sweet potato

100 g

Tenderstem broccoli

400 milliliters

Coconut milk

2 tbsp

Friendly thai red curry paste, vegan

360 milliliters

Veggie stock

1 tbsp

Tamari or soy sauce or vegan fish sauce

1 tsp

Sugar

1 tbsp

Neutral tasting oil

2

Fresh makrut (aka kaffir) lime leaves*

thumb-size piece of ginger, diced finely