Vegan Thai Red Curry

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Vegan Thai Red Curry

Vegan Thai Red Curry

I recently took a cooking class in Chiang Mai, Thailand at the vegetarian restaurant Taste of Heaven. I learned to cook five vegan versions of traditional Thai dishes. This is a modified version of the recipe for Vegan Thai Red Curry. Super fast, easy, and delicious.

Ingredients

  • 1 Tablespoon, Red Curry Paste
  • 1 small Japanese Eggplant, cut in half and cut into 1/2 inch pieces
  • 4 oz Baby coconut tree, cut into 1/2 inch squares. You can substitute with sliced, canned bamboo shoots if coconut tree isn’t available.
  • 4 ounces firm tofu, cut into 1/2 inch squares
  • 20 Sweet Basil Leaves, washed and stems removed
  • 10 Kaffir Lime Leaves, stems removed
  • 1 Capsicum Pepper, cut in half and then 1/2 inch slices. You can substitute with a small red sweet chili or bell pepper.
  • 150 ml Coconut Milk
  • 400 ml water
  • 1 Tablespoon Mushroom Powder or Soy Sauce
  • 1/2 teaspoon Sugar
  • 4 Tablespoons Corn/Canola Oil
  • 1/2 mushroom or vegetable bouillon cube
  • 1 1/2 cups cooked rice

Instructions

  1. Fry curry paste and mushroom bouillon in cooking oil over medium high heat for one minute.
  2. Add Coconut milk and mix until everything melts together.
  3. Once the mixture starts to boil add the eggplant, baby coconut tree, capsicum, tofu and kaffir lime leaves. Let boil about 3-5 minutes. If the mixture gets too dry add more coconut milk and water. Add mushroom powder or soy sauce and sugar.
  4. Remove from the heat. Add sweet basil leaves, stir, and add to a bowl.
  5. Serve with rice.

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