• Oil to coat pan
• 3 cloves of chopped garlic
• 2 or 3 Thai red chillies chopped
• medium onion chopped
• carrot cut into reasonable chunks
• green onion white part chopped
• tablespoon of Corriander
• teaspoon of cumin
• 1-1/2 tablespoons of paprika

Saute it all in the pan

• add a larger sized plum tomato diced

Stir and Cover it for a few minutes

Add water, just enough to simmer veg in And add

• your tofu or chickenless strips
• green , red, yellow peppers (I put these on top and cover, so chicken and previous veg will cook and peppers don’t over cook.
• if you have some premade thai red curry paste you can add a table spoon. If not this link is a good one for homemade paste…skip the shrimp paste. https://www.allrecipes.com/recipe/239501/thai-red-curry-paste/

-Add fresh corriander sprigs and basil leaves

Simmer and check and stir, when almost ready add

• green onion green part chopped

And either a tablespoon or so of corn startch or flour to thicken the broth.

And a dollop of vegan butter at the end.