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!
Prep Time10mins
Cook Time7mins
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Keyword: Thai Red Curry, Vegan Red Curry, Vegan Red Curry Recipe, Vegan Thai Red Curry, Vegan Thai Red Curry Recipe
Servings: 2serving
Ingredients
1TbspRed Curry PasteMake sure your curry paste is vegan and doesn't contain shrimp/fish in the ingredients
1SmallJapanese Eggplant, cut in half and cut into 1/2 inch pieces
4ozBaby coconut tree, cut into 1/2 inch squaresYou can substitute with sliced, canned bamboo shoots if coconut tree isn't available.
4ozFirm tofu, cut into 1/2 inch squares
20Sweet Thai Basil Leaves, washed and stems removed
10Kaffir Lime Leaves, stems removed
1Capsicum Pepper, cut in half and then 1/2 inch slices.You can substitute with a small red sweet chili or bell pepper.
5fl ozCoconut Milk
13.5fl ozWater
1TbspMushroom PowderYou can substitute this with soy sauce if you don't have mushroom powder.
1/2tspSugar
4TbspCanola Oil
1/2Mushroom or Veggie Bouillon Cube
1CupCooked 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.