Vegan Thai Red Curry Recipe
45 mins, medium, Serves 4
Indulge in the fragrant and spicy flavors of this vegan Thai red curry, packed with a colorful array of fresh veggies and tender, soy-free tofu. The creamy coconut milk-based sauce is infused with a medley of aromatic herbs and spices, including lemongrass, ginger, and garlic, delivering a burst of flavor with every bite. Whether you're a vegan foodie or a Thai cuisine enthusiast, this dish is sure to satisfy your cravings for bold and authentic flavors.
Featured Products
This Soy-Free Tofu's versatility shines through as it adds a perfect plant-based protein to any curry, and its tender and delicate texture absorbs flavorful spices and herbs making it a delicious addition to any soup.
Ingredients
- 1" piece fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 shallot, peeled and thinly sliced
- 2 stalks lemongrass, cut off bottom half, trim and thinly slice (keep top part whole)
- 100g red curry paste
- 2 tbsp veg oil
- 500 ml coconut milk
- 300 ml veg stock
- 1 pack Big Mountain Foods Soy-Free tofu, cubed
- 1 red bell pepper, trimmed and cut into bite sized chunks
- 1 yellow bell pepper, trimmed and cut into bite sized chunks
- Handful of snap peas, trimmed and cut into bite sized chunks
- Handful of Hon-shimeji mushrooms, trimmed
- 1 lime juice
- 4 kafir lime leaves or 2 stalks thai basil leaves rolled and thinly sliced (optional garnish)
Recipe Preparation
- On low heat add oil and then ginger, garlic, shallot, and lemongrass to a heavy bottomed pot
- Smash the whole top piece of lemongrass with the back of a knife to release oils and reserve for later
- Meanwhile stir often. after 2-3 minutes add the curry paste and continue to stir another 2-3 minutes
- Add half the coconut milk and cook over med heat until sauce begins to split then, add rest of coconut milk and veg stock
- Add tofu and all of your veg and your whole lemongrass then simmer 10-15 minutes and taste
- Adjust seasoning to taste and finally add lime juice and garnish if using. Discard whole piece of lemongrass
- Serve on top of coconut rice or vermicelli noodles
Check the tutorial here.
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