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Thai Red Curry by Chloe

7 Mar

I’ve been a big fan of Chloe Coscarelli since my early vegan years; she’s been a big inspiration in her photography and her success in the restaurant and food publishing industries. This is why I’m so thrilled to be bringing you a recipe from her new cookbook Chloe Flavor.

If you haven’t already tried her recipe for vegan hostess cupcakes, you need to stop reading right now and go make them. They are always hit with my two little ones and I bake them to bring a vegan treat for birthday parties. I knew my kids would love her recipe for red curry. I love to make red curry every few weeks, especially during the cold months, it’s great for warming up. My daughter especially loves tofu and bell peppers and this was devoured instantly!

I’m loving how easy and colorful the recipes are in Chloe Flavor. Vegan food has never been bland or boring, but I find a lot of people have a hard time transitioning into plant based eating because the recipes seem intimidating. Simple, easy to find ingredients, and easy directions with vivid photography make this cookbook a great addition to any kitchen.

I highly recommend using Nasoya tofu for this recipe, I think the texture is the best for a rich spicy sauce like this.

Posted from Chloe Flavor with permission

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large shallot, thinly sliced
  • 2 bell peppers (I used orange and red)
  • 6 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons vegan red curry paste
  • 2 teaspoons sea salt
  • 2 (13.5 ounce) cans coconut milk
  • 1 16 ounces package extra firm tofu, pressed and cubed
  • 1 (8 ounce) can bamboo shoots, drained
  • 2 tablespoons light brown sugar
  • 2 tablespoons lime juice
  • Handful of fresh Thai basil leaves
  • Steamed rice for serving
  • Toppings: roasted cashews and lime wedges

Directions:

  1. In a large saucepan, heat oil over medium heat. When it shimmers, add the shallots and bell peppers and cook until softened, about 5 minutes.
  2. Add the garlic, ginger, curry paste, and salt and cook for about 3 more minutes, until fragrant.
  3. Add coconut milk, tofu, bamboo shoots, brown sugar, and lime juice. Cook over medium heat for about 3 minutes, until heated through.
  4. Add the basil, taste, and adjust the seasoning. Spoon over rice and garnish each serving with cashews and lime wedges.This post is sponsored by Nasoya in the form of coupons and products, but all opinions and thoughts voiced in this post are my own.

 

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2 Responses to “Thai Red Curry by Chloe”

  1. wakemeupbeforeyoucocoa March 8, 2018 at 6:01 am #

    Looks very fresh and tasty!

  2. Vanessa Gregoria March 17, 2018 at 8:14 am #

    Sounds great. I’m also a huge fan of Chloe. My book will arrive in a few days so excited 😃

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