Vegan Red Thai Paste
2 red chilies
1 tablespoon fresh coriander stems
¼ teaspoon coriander powder
2 smidgens black pepper
1 teaspoon chopped lemongrass
2 teaspoons chopped shallot
2 garlic cloves
1/8 teaspoon salt
1 kefir lime leaf
1 date or 1 Tablespoon tamarind paste
You can buy Thai curry paste in shops or make this vegan version with a food processor (if you use dates) or with mortar and pestle (if you go with tamarind).
1 cup brown rice
2 tablespoons coconut oil
2 tablespoon white onion (chopped)
1 teaspoon grated ginger
2 small cloves of garlic
1 pinch of salt
½ red bell pepper
¼ yellow bell pepper diced
¼ green bell pepper diced
1 carrot sliced
1 tablespoon vegan Thai curry paste
1 + ½ tup coconut milk canned
1 teaspoon soy sauce
1 teaspoon coconut or rice vinegar
1 cup coconut meat pieces 180 g
water if necessary
1. Rinse the rice under cold running water. Bring a large pot of water to the boil and add the rice. Cook for about 30 minutes. After about 30 minutes, remove from heat and drain from the water. Transfer the rice to a container with lid (or to the same pot), cover and let it aside while you cook the curry.
2. In a pan on medium heat, put the coconut oil and when melted add the chopped onion and stir for about 3 minutes. Add the grated ginger and the garlic and stir together for 1 more minute until golden.
3. Add the bell pepper pieces and the carrot slices and cook for a few minutes, until the bell peppers soften a little, then add the curry paste and stir again.
4. Add the coconut milk and the coconut meat pieces and cook further over medium heat, until you reach the texture you like. Add water in case you prefer a runnier sauce.
5. Take away form heat and splash in the soy sauce and the vinegar.
6. Serve alongside the boiled rice.