Sweet red Thai coconut curry
A healthy and brightly flavoured dish, with hints of herbs, lemongrass and chilli. So full of flavour and great with almost any vegetables you have on hand, but you must try it with the pineapple. The sweet and savoury flavour combination is such a surprise. You will definitely want to have an extra courgette on hand, because you will be coming back for seconds.
By Rachel Carr
Serves
2
| Prep
25 mins
| Cook
none
| Calories
495
(per serving)
FOR THE SAUCE
104ml (3½floz) coconut milk
1½ tsp gluten-free tamari
1½ tbsp vegan red curry paste
1 tbsp agave nectar
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About Vegan Food & Living Magazine
Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more.
Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them.
If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.