Thai food is an incredible way to satisfy your spice craving and is one of the easiest types of food to make vegan. Green curry is a popular Thai dish in western countries because of its amazing flavor combination, made milder by the combination with coconut milk.
The curry pictured below was made with a pre-packaged green curry paste, but you can make your own with fresh or dried herbs.
To make your own curry base, you'll need: lemongrass, coriander seeds (or chopped leaves and stems), Thai green chilies, galangal, kaffir lime leaves. Optional: garlic, grated ginger, purple onion, white or black pepper. For instructions, see this easy recipe from vegweb.com.
2 tbsp- 1/3 cup Curry paste (above), depending on preferred spice level
1 can coconut milk
1 red pepper
1 green pepper
1 large carrot
1 baby bok choy
1/2 yellow onion
1/2 package tofu
extra virgin olive oil or coconut oil
Cut tofu into small chunks and sautee in oil until slightly brown.
While tofu is cooking, cut veggies into similar size chunks and add them to the pan with the tofu.
Transfer tofu and veggies to a large pot and add curry paste. Stir in paste well, until paste covers everything equally.
Add coconut milk and simmer for 10 minutes, adding more curry paste as needed.