Vegan Thai Red Curry
Red curry is by far the most popular Thai dish and easily the most ordered one at any Thai restaurant. I always hesitate a bit to order it outside because most of the red curry recipe will have shrimp paste and fish sauce in them. So to satisfy my craving I learnt to make it at home. This recipe used a store bought red curry paste and hence can be made in matter of minutes.
Ingredients
- 1 small 4 oz can Thai red curry paste (MAESRI brand)
- 1 can full fat coconut milk
- 1/2 cup Yellow onion diced
- 1/2 cup red and green bell pepper diced
- 1 cup sliced mushrooms
- 1 pkg firm tofu
- 1/2 cup water
- Kafir lime leaves
- Lemon grass
- Cilantro
Directions
- Press the tofu to remove all the excess water. I usually place it in between 2 plates and keep a heavy object on top of it. Leave for 1 hour and then blot it with a paper towel. Pan fry them with a few tsp of oil and brown them on both sides.
- Heat up a wok or a pan. pour a few tsp of oil and fry all the vegetables in high heat for a few min. Add a bit of salt and pepper. Remove the vegetables from the pan and keep it aside.
- heat up 1 tsp of oil and fry the red curry paste for a few seconds
- Then add in the coconut milk and 1/2 cup water. Let it boil for a few min.
- Now add the sautéd vegetables and the tofu.
- Finish it with Kaffir lime and lemon grass. ( If you do not have them, squeeze a tsp of lime juice)
- Garnish with cilantro
💡
You can choose to add chicken instead of the vegetables. After you fry the red curry paste, add chicken cut into small cubes. Fry for a few min and then add 1/4 cup of coconut milk or water, close the lid and simmer it until the chicken is done. Now add the rest of the coconut milk. Proceed with steps 6 and 7.
💡
If you are using chicken and you like your curry on the spicer side, I strongly recommend to try the Green Curry Paste.
💡
Here is the Amazon link for the Red Curry Paste.