The Fat Vegan Chef

My Thai Curry

Servings	Prep Time
4people	30minutes

Cook Time

10minutes

Servings	Prep Time
4people	30minutes

Cook Time

10minutes

Ingredients

1each tofufirm or extra firm / frozen, thawed, drained, squeezed, then diced
1tablespoon minced garlicor to taste
1teaspoon black pepperor to taste
1teaspoon schezwan pepperor to taste
1teaspoon red pepper flakesor to taste
1can coconut milkor cream
1tablespoon vegan fish sauce
2each potatoesbakes, boiled, or microwaved diced medium
1/4cup curry pasteI used Maesri (read the ingredients, most have fish sauce!) Your choice flavor, I used Massaman)
2tablespoons soy sauce
2tablespoons toasted sesame seed oil
1teaspoon rooster sauce
1teaspoon chili oil
2-4cups vegetablesYour choice, fresh and/or frozen
1tablespoon thai basiljulienned (use regular basil if you can’t find Thai basil)
4cups riceCooked and hot. Use Jasmine or Basmati or quinoa.
1-2tablespoons corn starch
1/4cup water

Instructions

Be sure to gather and prep all your ingredients first! Cooking is fast!
Cut all your vegetables, make the dice/Julianne uniform so all the veggies cook at the same time. Set aside.
In a bowl put in the curry paste, mix in the vegan fish sauce, soy sauce, rooster sauce, a teaspoon of the toasted sesame oil, a pinch of the red pepper flakes, schezwan pepper, and minced garlic. Slowly add in the coconut milk so the sauce is incorporated. Set aside.
Mix the tofu with the black pepper, schezwan pepper, and red pepper flakes. Heat wok on high heat, the hotter the better. When the wok is hot add the toated sesame oil and chili oil, Carefully swirl in pan then add the tofu. When the tofu is starting to brown add the minced garlic and wok a moment more. Place the tofu in a pan and cover to keep warm.
Add some more of the oils to the wok, when hot start to wok the veggies and potatoes. You want to cook them fast, so you may need to do in batches, adding the batches to the pan with the tofu as needed.
Now start to heat up the sauce in your hot wok. when it starts to boil cook for a few minutes. Add the tofu, veggies and potatoes to reheat.
If sauce seems thin mix the cornstarch with cold water until the cornstarch is well dissolved. Slowly add the slurry into the curry until sauce is a thin gravy. Add the Thai basil, mix then serve over rice/ quinoa.

Recipe Notes