Veggie loaded Thai red curry recipe

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🍛 Veggie loaded Thai red curry 🍛

Ingredients
Canned / fresh coconut milk , 400 ml
Thai Kitchen red curry paste- its vegan 🌱
1/2 zucchini , sliced
1/ 2 yellow squash, sliced
1 cup of yellow and red bell pepper, cubed
1 cup broccoli
Canned baby corn, 5-6 baby corn
1 cup drained firm tofu, cubed

👩🍳Method
🌱In a pan heat coconut milk, add 2-3 Tbsp of Thai Kitchen red curry paste. Mix well. Allow it to simmer for 3-4 mins.
🌱 Next, add all your veggies and tofu. Give it a mix. Cook until the veggies are tender but retain the crunch, this will take 7-10 mins.
🌱Serve hot with a side of white rice, brown rice or quinoa! Enjoy ☺️

〰Store the leftovers for the next meal.
〰Use full- fat coconut milk for a creamier texture.
〰You can customize the veggies to your liking , next time I will try with carrots, green beans, cauliflower and sugar- snap peas.
〰 I do not recommend adding water for creamy texture, you could use cornstarch to thicken but I did not.

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