Vegan Bites: Red Coconut Curry

 

You can use up any veggies available, or stick to Thai-style veggies. It's all in the curry, coconut and herbs that transport you on holiday!

Red Coconut Curry

~1-2T red curry paste

~2c coconut milk

~1c broth

~salt, to taste

~3-4 keffir lime leaves, bruised lemongrass & fresh ginger juice (*optional, but recommended)

Using a little oil, saute your curry paste and spices. Add coconut milk and broth. Allow to simmer for 5 minutes. Remove from heat and toss in...

~1/2 package rice vermicelli

Allow to sit until softened but not mushy (2 minutes.) Twirl on spoon and place in bowls.

On the side, char your veggies on BBQ or oven roast.

~thai egggplant (small and spicy)

~mushroom

~baby corn

~pepper

~zucchini

~cubes of tofu (tossed in oil, garlic, salt and tapioca starch)

Top noodles with charred veggie, lime wedges, Thai basil (roll and thinly slice), green onion. 

Serve immediately.