Simple Thai Red Vegetable Curry

 I've made it a point this year to eat vegan as much as possible.  This is really easy for me to do at home, but not so easy when I eat out, particularly because I have to eat gluten free as well.  Since I can completely control what I eat at home, I've been coming up with some easy and tasty meals that are both gluten free and vegan.  As long as my pantry is pretty well stocked and I have plenty of fresh vegetables, the options are almost infinite.

A couple of weeks ago I began playing around with some store-bought Thai curry paste.  I would love to be able to make my own, but considering how hard it is to get things like galangal and kaffir lime leaves, this is one ingredient I don't mind buying pre-made.  Since most of the flavor is in the paste, you can simmer it with coconut milk to get a really nice curry base.  Add a few things like coconut sugar, tamari, and fresh vegetables and you've got yourself a delicious curry!

This curry is super simple, easily customizable based on what you have, and of course, really delicious.  Plus, it's ready in about 20 or so minutes.  All of this earns it a permanent spot on my dinner rotation.

Thai Red Veggie Curry
notes: I use Thai Kitchen brand red curry paste because it's what is available to me, so use whatever you like.  As for the veggie add-ins, I've listed what I used for the batch I photographed, but feel free to customize this to what you like or what you have.  

1 can full fat coconut milk
2 1/2 tbsp thai red curry paste
1 tbsp coconut sugar (or brown sugar)
1-2 tbsp tamari/gluten free soy sauce
3-4 large sprigs of fresh cilantro
2 large portobello mushrooms, large dice
3 handfuls snow peas, sliced in half
3 large handfuls baby spinach, roughly chopped
1/2 a block of organic tofu (optional)
fresh lime juice (optional)

black rice (or other grain of your choice) to serve

Drain your tofu and press as much of the water out of it as you can with a few paper towels.  Set it aside to drain while you prep everything else.  In a medium/large pot set over medium high heat, add the contents of the can of coconut milk.  Allow the coconut milk to just come to a simmer, then add the curry paste, coconut sugar, and tamari.  Whisk everything together then let it come back to a simmer.  Let it simmer for 3 or so minutes.  While the curry sauce is simmering, dice the tofu.  Add the cilantro, mushrooms, and tofu to the sauce and let it simmer for 5-7 minutes until the mushrooms begin to soften.  Next, add in the snow peas and simmer until they turn bright green and soften a bit (about 3-5 minutes).  Remove the curry from the heat and stir in the spinach.  Serve over rice with a squeeze of fresh lime juice.  Makes 2-4 servings.