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Almond Breeze Spicy Red Thai Curry Recipe

This vegan curry is easy and delicious! It makes a large batch, perfect for a crowd or for the freezer!

Ingredients

  • 2-350 g packs firm tofu cubed
  • 3 cups Original Unsweetened Almond Breeze
  • 1 400 ml can coconut milk
  • 1 cups bunch asparagus chopped (about 2.5 )
  • 1 cups bunch broccoli chopped (about 2.5 )
  • 1 cup red pepper chopped about 1
  • 1 cup chopped onion
  • 1 cup chopped cilantro + more for garnish
  • 1/3 cup chopped basil + more for garnish
  • 4 tablespoons Thai red curry paste
  • 3 tablespoons neutral oil I used avocado oil
  • 2 tablespoons minced ginger
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced lemongrass
  • 1/8 t lime zest
  • 1/8 teaspoon salt or to taste
  • 1 Thai chili
  • tablespoon Optional: 1 tablespoon kaffir lime leaves

Instructions

  1. Pour the neutral oil into a large pan and heat on medium-high. Add onions, cooking until translucent, about 3-4 minutes. Add garlic and ginger, and cook another 2-3 minutes.

  2. Add Thai red curry paste and stir to coat aromatics.

  3. Add the tofu and sauté for 3-4 minutes.

  4. Pour in the coconut milk, Almond Breeze, cilantro, basil, lime juice and zest, brown sugar, salt, and the Thai chili/kaffir lime leaves if using. Stir and cook for 20 minutes on medium-low heat.

  5. Add vegetables and cook for another 20 minutes, stirring occasionally. You can cook the curry longer or shorter, depending on your desired consistency. It will thicken somewhat during cooking and standing.

  6. Serve over hot rice.