Prep time: 20 min, Cook time: 30 min, Total time: 50 min
Servings: 3-4

INGREDIENTS

For the Curry Paste

4-5 dried Red Chili Whole
2 tbsp lemongrass paste
1 tbsp ginger paste 
3 garlic cloves
2 tbsp Pink Himalayan Salt
½ tsp Black Pepper or Peppercorns
½ cup shallots
1 tbsp lemon zest
1 tbsp A Spice Affair’s Thai 7 Spices

For the Curry

1 tbsp oil
2 tbsp Thai red curry paste
1 onion, chopped
1 tbsp fresh ginger, sliced
2 cloves garlic, minced
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 cup crispy tofu, cooked (may replace with shrimps or chicken for a non-vegan option)
1 cup broccoli florets
1 cup cremini mushrooms, sliced
3 carrots, diced in rounds 
1 can coconut milk
½ cup water
1 ½ tsp sugar or honey
1 tbsp tamari (or soy sauce)
2 tsp fresh lime juice
Parsley, chopped, for garnish
Crushed cashews, for garnish
Steamed rice for serving

PREPARATION

1. Soak chili peppers in warm water until softened (10-15 min). Remove stem and seeds. Add all paste ingredients into a food processor and blend until a paste forms. Add water 1 tbsp at a time if the paste is too thick. 
   
   
2. Add oil to skillet on Medium heat. Add onion and cook until softened (4-5 min). Add ginger and garlic until fragrant (30 seconds). 
   
   
3. Add bell peppers, broccoli, mushrooms, carrot and cook until softened (10 minutes), stirring occasionally. Add curry paste and cook stirring often for 2 minutes. 
   
   
4. Add coconut milk, water and sugar and bring to a simmer and let cook for 5-10 minutes, stirring occasionally. Add tofu and stir to combine.  
   
   
5. Remove from heat and add tamari and lemon juice. Add salt for taste. Serve with steamed rice and garnish with parsley and cashews.