Spicy Thai Coconut Curry

Fast Oxidizer
Makes 12 servings



12 oz. light coconut milk
12 oz. coconut cream
2 cups vegetable broth
¼ cup Thai red curry paste
1–2 Tbsp. powdered ginger
4 cloves garlic, minced
1/4 yellow onion, diced
2–3 stalks lemon grass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
24-oz. bag frozen peas
1 lb. firm tofu, pressed and cut into cubes
12–15 fresh basil leaves, torn
Sriracha sauce, to taste
Rice noodles (optional)
Sea vegetables (optional)
Faux chicken (optional)



Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.
Reduce to a simmer and add the remaining ingredients.
Serve with steamed rice or as a soup.


Source: Peta.Org