Thai Coconut Curry Stew!

This was another easy one to make, with lots of tasty leftovers. In a large pot I mixed together 2 cans coconut milk, 1 cup vegan creamer, and 4 cups veggie broth. This was heated to medium and once mixed I added 1/3 cup Thai red curry paste, 2 TBsp ground ginger, 3 TBsp garlic, and 3 stalks of diced lemongrass. This mixture was brought to a boil. Then it was simmered and I added 2 large red bell peppers (in strips), 4 large sliced carrots, 1 bag frozen peas, and 1 container of tofu cut in to cubes. This was simmered for about 15 minutes and then served over rice. The only weird thing about the recipe was the lemongrass- I love ordering things with lemongrass usually, but I have never cooked with it before. The small pieces of lemongrass in the stew had an odd texture and did not fit well, though they added to the flavor.