Vegan Thai Red Curry with Pineapple and Bell Peppers

Ingredients

• 1 can Coconut Milk
• 2 tbsp Red Curry Paste
• 1 cup Pineapple (cubed)
• 2 cups Bell Peppers (sliced)
• 1/2 cup Bamboo Shoots (sliced)
• 1 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tsp Brown Sugar
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice

Instructions

1. 1Place a large pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of vegetable oil.
2. 2Add the 2 tablespoons of red curry paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.
3. 3Pour in the 1 can of coconut milk. Add the 2 tablespoons of sunflower seed butter, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, and 1 teaspoon of brown sugar. Stir everything together until the sunflower seed butter is fully incorporated. Bring the mixture to a gentle simmer, where small bubbles appear around the edges of the pot.
4. 4Add the 1 cup of pineapple (cubed), 2 cups of bell peppers (sliced), and 1/2 cup of bamboo shoots (sliced) to the pot. Stir to combine with the curry sauce.
5. 5Continue to cook for 10 to 15 minutes, stirring occasionally, until the bell peppers are tender-crisp. You should be able to pierce them easily with a fork.
6. 6Serve the vegan Thai red curry hot over the 4 cups of cooked rice.

Substitutions

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