Spicy Thai Vegetable Curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 287kcal

2 tablespoons avocado or olive oil
1 yellow or white onion medium to large dice
½ red bell pepper medium dice
2 cups vegetable broth
1 13.5- ounce can coconut milk
4-5 sliced mushrooms about 2 cups
¼ cup chopped fresh basil plus extra for garnish
½ cup chopped fresh cilantro plus extra for garnish
2 cloves garlic minced
½ tablespoon grated or chopped fresh ginger
2 tablespoons red or yellow curry paste Yellow paste tends to be milder if you prefer less heat.
2 tablespoons lime juice
1-2 teaspoons salt
2-3 green onions sliced
8- ounce package rice noodles
1 14- ounce package silken or soft tofu patted dry and cubed

Heat the oil in a large saucepan.
Add the onions and red peppers and sauté until onions are transparent.
Pour in the broth and coconut milk.
Add the mushrooms, garlic, ginger, cilantro, basil, lime juice, salt, and curry paste, stirring to combine.
Bring the ingredients to a simmer and cook for 20 minutes.
While the curry is cooking, boil some noodles and/or sauté or microwave tofu cubes.
Place the noodles and/or tofu in bowls, pour the red curry over them, and garnish with green onion slices, cilantro, and basil.