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!
Servings: 2 serving
Ingredients
- 1 Tbsp Red Curry Paste Make sure your curry paste is vegan and doesn't contain shrimp/fish in the ingredients
- 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 oz Firm tofu, cut into 1/2 inch squares
- 20 Sweet Thai 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.
- 5 fl oz Coconut Milk
- 13.5 fl oz Water
- 1 Tbsp Mushroom Powder You can substitute this with soy sauce if you don't have mushroom powder.
- 1/2 tsp Sugar
- 4 Tbsp Canola Oil
- 1/2 Mushroom or Veggie Bouillon Cube
- 1 Cup Cooked Rice
Instructions
- 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.
Notes
This recipe makes a single serving. So, if you want to make it for your family, be sure to increase the ratio.