Red Curry Coconut Stir Fry
A fresh and easy vegan main dish that is full of flavor.
Equipment
- cutting board
- knife
- saucepan
- non-stick skillet
Ingredients
Ingredients
- 2 tbsp sriracha
- 1 tbsp red curry past
- ½ cup coconut milk
- 1 tsp tamari (gluten-free) or soy sauce
- 2-3 cloves minced garlic
- 1 package your favorite rice noodles I like fresh or blue dragon brand
- ½ diced red bell pepper
- 1 medium broccoli crown chopped
- ½ shredded carrot
- ½ cup diced bok choy
- ½ diced small white onion
- ½ cup chopped white button mushrooms
- ½ package lite life "chicken strips" or tofurky garlic sesame strips
Instructions
Instructions
- Bring a large pot of water to a boil. Simmer rice noodles for 3-5 mins. strain and set aside.
- Add all veggies to a non-stick skillet on medium-high heat with ¼ cup water and the tamari or soy sauce, simmer until veggies are tender. Transfer contents to a bowl and set aside.
- Add lite life "chicken strips" to the empty pan and sear until slightly crispy, remove from heat, and set aside with veggies.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty skillet. Stir and boil for about 5 minutes until slightly reduced.
- Add rice noodles and toss in the sauce. Next add all veggies and "chicken" and saute for 2 minutes until it's hot.
- Serve topped with fresh bean sprouts.