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thai fresh vegan red curry

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6


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Step 1

To make the curry, warm a large pan with over medium heat and add two tablespoons of coconut oil.

Step 2

Add the onion, garlic, and shallots while stirring until the onion is translucent.

Step 3

Stir in the ginger, curry paste, and lemongrass, end enjoy the smells of your creation.

Step 4

After a minute, add the bell peppers and tomatoes.

Step 5

Add the coconut cream and a cup of water or vegetable stock, stir.

Step 6

Let it boil for 2 minutes, and add the pumpkin and half of chopped coriander.

Step 7

Cook until the bell peppers are fork-tender, stirring occasionally.

Step 8

Season with salt and put a lid and let it seat for 10 mins.

Step 9

Stir-fry the tofu with the remaining coconut oil.

Step 10

Boil the Jasmin rice with some salt and serve with the Thai Curry topped with nuts, a squeeze of a lemon, and the coriander's remainder.

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