Vegan Thai Red Curry Food

VEGAN THAI RED CURRY

Steps:

• Heat the sesame oil in a pot and add the crushed garlic, minced ginger and red curry paste. Cook for a couple of minutes to toast the spices.
• Add the coconut milk and cook until the coconut milk is simmering and well blended with the spices.
• Add in the mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper and carrot. Add the lime leaves and lemongrass and bring it back to a simmer. Cook until the veggies are soft but firm.
• Add the soy sauce, rice vinegar, coconut sugar, chilies and fresh basil and stir in.
• Cook until the basil is just wilted and then remove from heat.
• Remove the lime leaves and lemongrass before serving (optional).
• Serve with basmati rice, fresh basil leaves and lime wedges.

VEGAN THAI RED CURRY

Steps:

• Heat up the oil in a heavy-bottomed pot.
• Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
• Add the diced garlic, ginger and lemongrass. Keep on frying gently for another 5 minutes or so, stirring regularly. If the pot gets too dry, add a small splash of stock or water.
• Mix the red curry paste into the aromatics and keep on frying it off gently for about 3 minutes until you see the oils separating.
• Stir in the milk (you can use low-fat coconut milk if you want the curry to be skinnier).
• Finally add in the lime leaves and stock (or water). Start off with 360 ml / 1½ cups of stock and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.
• Allow the sauce to come to a gentle simmer.
• Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking vegetables until just before serving.
• In terms of the veggies, you could simply cook them in the simmering curry, but that gives you less control over the 'doneness' of the individual elements and it affects the colour of the greens. Put the potato in first (takes about 12 minutes) and cover the pot with a lid. After 6 minutes, add in the beans and cauliflower. After another 2 minutes add in the tenderstem broccoli and halved baby corn and continue simmering (with the lid on) for another 4 minutes or so.
• Another way to cook the green veggies, which I personally like as it preserves their vibrant colour and allows you to control crispness better, is to steam them. I steamed my beans for 2 minutes, then added the tenderstem broccoli and continued for 2 more minutes.
• Serve on top of plain rice garnished with fresh coriander.

VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES

Steps:

• Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
• Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
• Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
• Reduce heat to medium-low and simmer for 8-10 minutes.
• Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
• Add the baby spinach by the handful and stir after each addition until wilted.
• Add lime juice and salt or vegan "fish" sauce to taste.
• Garnish with fresh Thai basil leaves.
• Serve with cooked jasmine rice.

VEGAN THAI RED CURRY RECIPE

Steps:

• Set a large pan over medium heat. Add oil.
• Once it's hot, add onion + zucchini + bell peppers + salt. Stir-sauté for 4-5 minutes, or until the veggies turn soft.
• Remove the veggies from the pan and set them aside.
• To the same pan, add oil + garlic. Stir-sauté for 1-2 minutes, or until the garlic is golden.
• Add the red curry paste. Mix well and sauté for 3-4 minutes.
• Next, add the coconut milk + soy sauce + jaggery (or sugar).
• Stir and mix continuously until the mixture is smooth.
• Add the sauteed veggies back into the pan.
• Add tofu. Stir and mix until the curry starts to simmer.
• Cover the pan and let it simmer for 4-5 minutes over medium heat.
• Thai red curry is ready. Garnish with cilantro and lemon/lime and serve alongside rice.

VEGETARIAN THAI RED CURRY

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
• Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
• Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
• Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
• Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.