This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It’s the perfect winter warmer for these cold evenings!
Well hello again, have you all enjoyed a few days’ break since Christmas day? There’s part of me that can’t believe it’s already Friday tomorrow, and even more of me that can’t believe it’s 2017 in 2 days. I’m not really sure where this year has gone, and it’s been a pretty tough one for everyone, so I feel very ready to welcome next year.
This week between Christmas and New Year is always a strange one. On one hand, all I want to do is veg out and relax after the crazy festive season, but at the same time I’m kind of sad Christmas is over for another year. That’s where nice, warm bowls of comforting food like this one come in!
I’ve been a fan of all things curry for as long as I can remember, and they are one of the easiest things to make vegan. Just make sure you have a vegan red curry paste (they often contain fish sauce). Luckily, in my grocery store there’s a brand called “Alnatura” that sells a brilliant vegan one.
There are not many ingredients in this sauce. Red curry paste is enough of a powerhouse in itself that you don’t need to add many more things. All I add is some onion, fresh ginger, a little chilli paste for a kick, some soy sauce for some saltiness and a dash of rice wine vinegar for a little freshness.
This is the perfect meal to tide you over in these few days before new years eve, use up any leftover veg you have and curl up on the sofa with a Christmas movie!