Simple Vegan Thai Curry with Dee Plee

Dee Plee, also known as Indian long pepper, adds a unique heat and flavor to this Thai curry. Its spicy and slightly bitter taste complements the creamy coconut milk perfectly.

Ingredients:

• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 onion, finely chopped
• 1–2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1–2 dried red chili peppers, chopped
• 1–2 Dee Plee peppers, chopped (adjust to your desired heat)
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 1 cup your favorite vegetables (e.g., eggplant, zucchini, bell peppers, green beans)
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the curry paste: In a small bowl, combine the red curry paste, onion, garlic, ginger, dried red chili peppers, and Dee Plee peppers.
2. Cook the curry: In a medium-sized pot, heat the coconut milk over medium heat. Add the prepared curry paste and stir until fragrant.
3. Add the broth and seasonings: Pour in the vegetable broth, soy sauce, sugar, and lime juice. Bring to a simmer and let cook for a few minutes.
4. Add vegetables: Stir in your chosen vegetables and cook until tender.
5. Serve: Garnish with fresh basil leaves and serve hot with steamed rice or noodles.

Tips:

• For a thicker curry, reduce the amount of vegetable broth.
• Adjust the heat of the curry by adding more or fewer Dee Plee peppers.
• You can also add tofu or tempeh to this curry for a protein boost.

Enjoy your simple yet flavorful vegan Thai curry with Dee Plee!

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