Veggie Red Curry recipe (Lunch)


Yield: 2 servings

3   baby bok choy
1 can coconut milk
½   block firm tofu
2 tablespoons pesto
2 tablespoons canola oil
2 tablespoons red curry paste
1   carrot
½   red pepper
1/3 cups cilantro
1   lime
1 tablespoon brown sugar

Posted by RiVD on Feb 11, 2011


Sauté oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown vegan sugar, vegetables and tofu. Cook additionally 5 - 10 min. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 minutes more.

Serve over jasmine or basmati rice.

Vegetables can be changed to suit your tastes, red curry paste can be adjusted.

This recipe was downloaded from The permanent address of this recipe is

© 2007—2010 — All rights reserved