This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce.
Start the red curry sauce!
Fry the sliced onion and carrots until softened, shifting regularly.
Add the curry paste and fry for 30-60 seconds until fragrant, shifting constantly.
Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.