Spicy Thai Red Curry

This quick lunch curry can be made in 15 minutes.

1/2 Cup Coconut Milk

1 TB Red Curry Paste

Green Onion

Red Pepper

Red Onion

Udon Noodles or Rice

In a saucepan heat up the curry paste in some olive oil. Start boiling water for noodles or rice. Start the rice earlier if you do that since it takes a lot longer.

Chop up your veggies in strips. I also added some seitan. Saute in another pan separately from the curry paste..

Mix the coconut milk in to the curry paste. Bring to a slight boil. Add in the veggies and cook until heated through.

Mix sauce in with your chosen starch, top with Siracha and some green onions and eat with chop sticks.

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