Coconut-vegetable Thai Chowder #Giveaway

Serving 6 people

45 min


  • basil leaves 3 basil leaves
  • carrot 1 large carrot, cut into matchstick strips
  • dark brown sugar 1/4 cup dark brown sugar
  • extra firm tofu 1 block extra firm tofu, cut into 1/2-inch cubes
  • fresh ginger 1 tbsp minced, peeled fresh ginger
  • garlic clove 1 garlic clove, minced
  • jalapeno 1 jalapeno, chopped
  • light coconut milk 3 cups light coconut milk
  • olive oil 1 tbsp olive oil
  • onion 1 onion, chopped
  • red bell pepper 1 red bell pepper, cut into 1/2-inch cubes
  • salt and pepper salt and black pepper, to taste
  • soy sauce 2 tbsp soy sauce
  • sugar snap peas 1/2 lb sugar snap peas, cut into 1/2-inch pieces
  • sweet potatoes 2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • thai red curry paste 2 tbsp Thai red curry paste
  • vegetable broth 4 cups vegetable broth
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How to make it

  1. Heat the oil in a heavy, large pot over medium heat.
  2. Add in the tofu, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes.
  3. Add the coconut milk, vegetable broth, sugar, soy sauce, and Thai red curry paste. Bring to a simmer.Stir in the sweet potatoes and carrot pieces.
  4. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
  5. Add in the sugar snap peas and bell pepper. Simmer for a few minutes, or until tender. Season to taste with soy sauce, salt and pepper.