Vegan Thai Red Curry

Vegan Thai Red Curry
Vegan Thai Red Curry

Yummy, yummy Thai food. I have loved Thai for as long as I can remember. When I was younger my best friend had a friend of the family who was Thai. She made the best Pad Thai I have ever eaten. My friend was able to talk her into a few cooking lessons, and I was able to talk my friend into the recipes which I have adapted slightly. Red Curry is one we make a lot at my house. It is one of my husband’s favorites, and I can make it in under 20 minutes, so it hits to table on a regular basis. This is a recipe people just do not believe is vegan because it is so flavorful and satisfying.

Few notes: You can use any kind of curry paste you like, and how much you use will depend on the brand and how spicy you like your food. If you don’t have mushroom broth power you can use vegetable broth powder, or sub vegetable broth for the water in the recipe.

Vegan Thai Curry

  • Ingredients
  • 2 TBL coconut oil
  • 1 block extra firm tofu, drained and cut into cubes
  • 2 TBL tamari or soy sauce
  • 1 TBL coconut oil
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup water + 1 TBL mushroom broth powder or 1/2 cup vegetable broth
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 3 cups other veggies whatever you like cut into bite size pieces
  • juice of half a lime (1-2 tablespoons)
  • 1-3 TBL red curry paste (depending on the brand and how spicy you like it)
  • 2 TBL tamari or soy sauce
  • 1 TBL brown sugar

Instructions

  1. Heat a large skillet over medium heat. When the skillet is hot add a few tablespoons coconut oil, let it heat for just a few seconds, then add the tofu to the pan in a single layer.
  2. Cook the tofu without touching it for 2 minutes, until it is golden brown on one side. Flip/stir it and cook until golden brown on all sides.
  3. Turn off the heat in the pan, and pour 2 TBL tamari over the tofu. Set it all aside.
  4. Heat 1 TBL coconut oil in a medium sauce pan over medium heat.
  5. Add the mushrooms and onions, cooking briefly until fragrant (about 3 minutes)
  6. Add coconut milk, water, broth powder, and veggies to the pan.
  7. Heat everything to a simmer over med/low heat.
  8. Simmer veggies until almost tender, about 5-10 minutes
  9. Add lime juice, curry paste, 2 TBL tamari, and sugar.
  10. Taste and add adjust the sugar (sweet), tamari (salty), lime (acid/brightness), and curry paste (spice and flavor) to your liking.
  11. Heat through and serve hot over rice.
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