Vegan Red Curry

Ingredients
- 1 block Extra Firm Tofu - 14 oz, 400g

- 2 tablespoons Coconut Oil
- 5 tablespoons Red Curry Paste
- 2 large Garlic Cloves, sliced
- 1 teaspoon Fresh Grated Ginger
- 1 cup Vegetable Broth
- 1 large capsicum
- 1 cup Broccolini 
- 8 oz Green Beans
- 1 can Canned Coconut Milk
- 2 teaspoons Soy Sauce
- 1 tablespoon Brown Sugar
- 6 Kaffir Lime Leaves
- 1-2 tablespoons Lime Juice
- 12 Thai Basil Leaves

Instructions
Heat a large pan, medium-high heat.

Melt coconut oil, fry tofu, then once brown, remove from pan & set aside

Melt coconut oil, fry red curry paste, garlic, fresh ginger. 

Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer until a bit reduced.

Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.

Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.

Toss the tofu in the sauce until coated.

Remove from heat and stir in basil Thai leaves and lime juice.


Storage
Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.