Full Recipe
Author
Food Network Kitchen | 2023-05-02
Description
This spicy, creamy vegan curry is inspired by Malaysian coconut milk-based curries and noodle soups, with their complex blend of chiles, aromatics and spices. My pared-down version uses the convenience of store-bought red curry paste and pairs it with curry powder to bring depth of flavor to the dish in just under an hour—perfect for a weeknight dinner. The curry features delightfully chewy tofu puffs for soaking up the delicious sauce; tofu or soy puffs come in various shapes and sizes and can be found at Asian supermarkets.
