Thai Red Curry

It's EASY to make, it's delish and it is perfect for ANY season. Enjoy!

Prep Time: 5 min; Cook Time: 20 min


11 Oz Thai red curry sauce

2 cloves garlic minced

1/4 Orange Bell Pepper - Chopped

1/4 Yellow Bell Pepper - Chopped

1/4 Red Bell Pepper - Chopped

1 block of firm tofu or tempeh (or preferred protein)

1 can of organic coconut milk

Handful of spinach (optional)

Basil or Mint Leaves for garnish


Since my sauce is not made from scratch, I did not add any spices

- Start with a little bit of oil (sesame, avocado will do) on medium heat

- Add garlic and saute' for 1 min

- Mix in all the veggies (peppers and spinach) and tofu / tempeh - saute' for 2 - 3 minutes

- Note: If you add in meat for protein, allow some time for the meat to cook through

- Pour in the thai curry sauce and give everything a swift mix - stir it well for about 1 min

- Add a can of coconut milk, fold everything together and let the curry come to a low boil

- Garnish with mint leaves or basil leaves and remove curry from heat

This pairs really well with rice or quinoa. Or you can have it just as a soup like I often do. If you like the sauce a little tangy, squeeze a little fresh lime juice before eating.