Vegan Thai Red Curry
This vegan Thai red curry is full of refreshing flavours
Ingredients for vegan Thai red curry paste
- 12-14 pieces dry red chilies
- 2-3 pieces fresh Thai red chilies optional
- 1/4 cup roughly chopped shallots/red onion
- 3 Tbsp roughly chopped garlic
- 3 Tbsp roughly chopped lemon grass stalk
- 1 Tbsp roughly chopped galangal
- 6-7 pieces cilantro root/ stem
- Zest of 1 Kaffir lime (if you can’t find kaffir lime, use zest of normal lime)
- 1 tsp white peppercorns
- Salt as per taste
Ingredients for the curry
- 1 + 1/4 cups diced vegetables of your choice I have used cauliflower, mushrooms, French beans and snow peas
- 1/4 cup baked/ fried tofu optional
- 3-4 kaffir lime leaves
- 5-6 basil leaves
- 1 Tbsp soya sauce
- 1 Tbsp tomato paste optional
- 1 Tbsp coconut sugar/ brown sugar
- 3/4 + 2 cups coconut milk
- 1 cube vegetable stock
- 1 cup water
Ingredients for garnishing (optional)
- 1 Tbsp roughly chopped basil leaves
- 1 Tbsp roughly chopped coriander leaves
- 1 tsp chopped Thai red/ green chilies
- Remove seeds of the dry red chilies and soak them in hot water for 2-3 hours. Removing seeds will reduce the heat.
- Add the soaked dry red chilies and other curry paste ingredients to a grinder. Grind until you create a smooth paste. Set aside.
- Heat a pot and add 3/4 cup of coconut milk to it. Continually stir until it thickens and coconut oil starts getting separated from the corners. Sometimes the oil doesn’t get released if you are using canned coconut milk, in that case also cook the milk for 6-7 minutes or until it gets thickened.
- Add in the curry paste and vegetable stock cube. Mix well and sauté for 3-4 minutes. Add in the tomato paste, coconut sugar and cook for another minute.
- Next, add in the chopped vegetables. Cook the vegetables for 2-3 minutes. Don’t allow them to turn them soft.
- Now, add coconut milk, water, soya sauce, crushed kaffir lime leaves, and basil leaves. Mix well and let it simmer for 10-12 minutes.
- Throw in the baked tofu and cook for another 1-2 minutes.
- Garnish with basil, coriander leaves, and chopped chilies. Serve hot with steamed rice.
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