Vegan Thai Red Curry Recipe
Thai red curry made vegan. I learned this dish at a cooking class in Chiang Mai Thailand. They were kind enough to allowed me to publish the recipe on my site and share it with you!
Dinner, Lunch, Main Course
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Red Curry Paste
Make sure your curry paste is vegan and doesn't contain shrimp/fish in the ingredients
Japanese Eggplant, cut in half and cut into 1/2 inch pieces
Baby coconut tree, cut into 1/2 inch squares
You can substitute with sliced, canned bamboo shoots if coconut tree isn't available.
Firm tofu, cut into 1/2 inch squares
Sweet Thai Basil Leaves, washed and stems removed
Kaffir Lime Leaves, stems removed
Capsicum Pepper, cut in half and then 1/2 inch slices.
You can substitute with a small red sweet chili or bell pepper.
You can substitute this with soy sauce if you don't have mushroom powder.
Mushroom or Veggie Bouillon Cube
Fry curry paste and mushroom bouillon in a wok in cooking oil over medium high heat for one minute.
Add Coconut milk and mix until everything melts together.
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 and stir. Let cook for 30 seconds.
Remove from the heat. Add sweet basil leaves, stir, and add to a bowl.
Serve with rice.
This recipe makes a single serving. So, if you want to make it for your family, be sure to increase the ratio.
Vegan Thai Red Curry Recipe https://www.veggievisa.com/vegan-thai-red-curry-recipe/