VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Vegan Thai Red Curry with Tofu and Eggplant (In Thai)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
1 block tofu
1 tablespoon red curry paste
300 grams coconut cream
Mushrooms
1 cup sweet basil leaves
6 Thai round eggplants
1 cup chopped red and yellow bell peppers
4 kaffir lime leaves
Galangal
Lemongrass
2 teaspoons vegetarian soup powder
2 teaspoons sugar
1 spoon soy sauce
1 spoon vegetable oil
1. Heat oil in a pan, then put the curry paste and a spoon coconut cream
2. Continue to add coconut cream spoon by spoon until the mixture boils
3. Add the tofu, stir
4. Add mushroom, stir
5. Add soup powder, sugar and soy sauce, stir
6. Pour into another pan which has the rest of coconut cream in
7. Cover the pan, let it boils for a while
8. Add the eggplants, cover the pan for a while
9. Put lime leaves on top, add the bell peppers, cover the lid for a while
10. Add basil leaves, cover the lid then turn off the stove

Serving:
Prepare a plate of warm rice, add the curry and enjoy..



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ