This lovely vegetarian Thai-inspired dish was délicieuse ❤️
Sharing the recipe:
3 tablespoons canola or coconut oil
1 medium onion, halved and thinly sliced
1 medium red bell pepper, seeds and membranes removed, thinly sliced
1 medium green bell pepper, seeds and membranes removed, thinly sliced
350 grams of Paneer/tofu cut in small cubes
2 cups vegetable broth
2 cans (15-ounce) coconut milk
1 can (4-ounce) red curry paste (or to taste and tolerance) - store bought or make it at home (dm me if you want the recipe for the paste)
4 cloves garlic, minced
2 tablespoon minced ginger
2 Cups of sliced Mushrooms
1 cup carrots or 2 medium carrots, cut in rounds
1 large lime, juiced or 1 Tablespoon Rice vinegar
Salt to taste
Green Onions to garnish
2 cups cooked jasmine/Basmati rice
Heat canola or coconut oil over medium-high heat in a large skillet or sauté pan. Add the onion and cook 5-8 minutes or until beginning to soften, Add the red & Green bell peppers, Mushrooms, Carrots and sauté it for 3-4 min. set aside in a bowl.
in the same pan - add the vegetable broth, coconut milk, red curry paste, garlic and ginger. Bring to a boil.
Reduce heat to medium-low and simmer 8-10 minutes.
Add the sautéed veggies along with Paneer/Tofu to in to sauce, Add lime juice or Vinegar and salt to taste.
Garnish with green onions and serve them with RICE !! #foodporn #indian #foodiesofinstagram #foodie #thaifood #thaicuisine #thairedcurry #vegan #vegetarian #foodpics #foodinspiration #recipe