Vegan Curry Recipe

1/2 cup of Thai Curry Stock or Vegetable stock, if Thai curry stock is not available

2 cans of coconut milk 

1 Tablespoon of minced garlic

2 Cups of your favorite veggies not frozen. My faves are (broccoli,shredded carrots, and string beans)

4 oz Maesri Thai red curry Curry Paste (red, green or yellow)

2 oz Fresh/Dried Kaffir Lime Leaves 

1 cup of Rice 

2 Tablespoons of Vegan butter(optional)

Cook Time 45 minutes

What you do:

Cook your veggies to your liking halfway through(YOU'LL FINISH COOKING THEM IN YOUR SAUCE). Strain and set aside. Cook rice until done(I'm hoping you know how to cook rice :) 

In a large pot, add your 2 cans of coconut milk, minced garlic, vegan butter(if used) and 1/2 cup of Thai Curry Stock. Bring to a boil and reduce heat. Add in Curry paste (a little goes a long way so add a bit at a time) and Kaffir Limes Leaves, stirring until fully mixed.

Let simmer for 20 minutes. Add in  veggies from earlier. Let simmer for 15 minutes, stirring occasionally. Serve over rice and garnish with Kaffir Lime leaf. Enjoy !