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Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use oil-free store-bought Thai curry paste. Just be sure to add the paste gradually, tasting it as you go and stopping when the curry meets your preferred spice level.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author