Ingredients:

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1 TBSP coconut oil or other neutral oil

1/2 yellow onion, diced

1 red chili pepper, sliced (use less or omit if you don't do spice!)

1/2 red bell pepper, diced

5-6 fresh kaffir lime leaves, slightly torn (can use dried if you can't find fresh)

1 stalk lemongrass, cut into a few large pieces

3-4 garlic gloves, minced

2 TBSP ginger, finely grated

1 tsp turmeric powder

1 tsp curry powder

2 TBSP Thai red curry paste

1 TBSP soy sauce

4 cups vegetable stock

2TBSP creamy peanut butter

2-3 TBSP coconut sugar, depending on desired sweetness (white sugar works, too)

400g can coconut milk

1 pkg rice noodles, glass noodles, or rice cooked according to package instructions

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Personal selection of the following for serving:

Fresh cilantro, basil, and mint (the combination of the three is ESSENTIAL!)

Lime wedges

Chili oil 

Bean sprouts

Chopped peanuts 

Cubed tofu 

Sliced red chili pepper 

 

 

Cook the aromatics:

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1) Heat neutral oil in a medium-large pot over medium heat. Once hot, cook onion, stirring until translucent.

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2) Next, add garlic, ginger, and chili pepper. Stir and cook for about 1 minute, then add red pepper slices, turmeric, curry powder, soy sauce, and red curry paste. Stir until fragrant (2-3 minutes). 

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Boil the broth:

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3) Add your vegetable stock, peanut butter, and sugar. Stir well to dissolve and then add lime leaves and lemongrass. Bring to a boil and then simmer for 20 minutes.

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Add coconut milk and serve:

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4) Stir in coconut milk. If you are using tofu, add at this stage. Simmer for 5 more minutes, then remove lime leaves and lemongrass stalks. Pour over desired amount of noodles or rice and serve with selection of toppings listed above. I always use fresh cilantro, basil, and mint as well as a drizzle of chili oil, a squeeze of lime, and bean sprouts.

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Makes 3-4 large servings.

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