Vegan Thai Red Curry
Try this Vegan Thai red curry recipe.
Try this Vegan Thai red curry recipe.
- juice of half a lime
- fresh coriander to serve
- 1-2 tbsp / 15-30 ml neutral tasting oil (i used rice bran)
- 2 medium shallots diced finely
- 4 garlic cloves diced finely
- thumb-size piece of ginger diced finely
- 2 stalks of lemongrass soft inner part chopped finely
- 2-3 tbsp vegan-friendly thai red curry paste depending on the brand and your heat tolerance
- 400 ml / 14 oz coconut milk (from a tin)
- 2 fresh makrut (aka kaffir) lime leaves*
- 360-480 ml / 1 1/2-2 cups veggie stock (or water)
- 1 sweet potato cubed
- 100 g / 3.5 oz fine green beans cut into 2-3 segments
- 1/4 cauliflower, divided into medium florets
- 100 g / 3.5 oz tenderstem broccoli cut into 3 segments
- 100 g / 3.5 oz baby corn halved
- 1 tbsp tamari or soy sauce or vegan fish sauce more to taste
- 1 tsp sugar (i used coconut sugar)
- Carbohydrate 0.4631 g
- Cholesterol 0 mg
- Fat 0.00385 g
- Fiber 0.0220000003278255 g
- Protein 0.0231 g
- Saturated Fat 0.00044 g
- Serving Size 1 1 Serving (80g)
- Sodium 0.11 mg
- Sugar 0.441099999672174 g
- Trans Fat 0.001705 g
- Calories 1 calories
Step-by-step
- 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.
- 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.
My Unexpected Culinary Adventure: A Vegan Thai Red Curry Journey
As a busy marketing executive, my life often revolves around deadlines, spreadsheets, and the occasional frantic dash to grab a lukewarm sandwich from the office cafeteria. Cooking, frankly, usually takes a backseat. But last week, a spontaneous trip to a vibrant Thai market completely changed my perspective. Surrounded by the intoxicating aromas of exotic spices, bright, fresh produce, and the cheerful chatter of vendors, I found myself inspired to try something new. Something completely outside my usual culinary comfort zone. And that something was a vegan Thai red curry.
I've always loved Thai food – the explosion of flavors, the perfect balance of sweet, sour, spicy, and savory – but I'd never attempted to make it at home. The thought of sourcing authentic ingredients and navigating complex recipes felt daunting. But the market trip sparked a sense of adventure, a desire to connect with food on a deeper level than simply microwaving a pre-packaged meal. I decided to give it a go, and the results were surprisingly delightful.
The recipe itself wasn't overly complicated, but it did require a bit of patience and attention to detail. The process of carefully dicing shallots and garlic, finely chopping lemongrass, and meticulously measuring spices felt almost meditative. I found myself fully engaged in the task, appreciating the simple act of creating something delicious from scratch. The vibrant colors of the ingredients – the deep red of the curry paste, the bright green of the beans, the sunny yellow of the sweet potato – were a feast for the eyes as well as the palate.
The aroma that filled my kitchen as the curry simmered was incredible. A rich, complex blend of spices, coconut milk, and fresh herbs, it promised a culinary experience unlike any I had encountered before. And it delivered! The curry was incredibly flavorful, with a perfect balance of heat and sweetness. The coconut milk provided a creamy texture, while the fresh vegetables added a delightful crunch. It was truly a symphony of flavors, a testament to the power of simple, fresh ingredients.
Beyond the deliciousness of the curry itself, the entire experience was incredibly rewarding. It was a reminder to slow down, to appreciate the small things, and to engage with food in a more meaningful way. It was a welcome break from the pressures of my job, a chance to connect with my creativity and nourish myself both physically and emotionally.
The best part? The leftovers were even better the next day, the flavors having mellowed and deepened overnight. It's officially become a new staple in my busy week, a delicious and healthy meal that requires minimal effort but provides maximum satisfaction.
This vegan Thai red curry wasn't just a meal; it was an adventure. An adventure that began in a bustling Thai market and ended in my own kitchen, leaving me with a newfound appreciation for culinary exploration and the simple pleasures of homemade food. I encourage everyone, regardless of their culinary experience, to embark on their own culinary adventures. You might just surprise yourself with what you discover.
And who knows, maybe your next adventure will lead you to discover the same joy and satisfaction I found in creating this delicious, vibrant, and incredibly satisfying vegan Thai red curry.
Ingredients I used (You can adjust based on your preference):
- Juice of half a lime
- Fresh coriander to serve
- 1-2 tbsp / 15-30 ml neutral tasting oil (I used rice bran)
- 2 medium shallots diced finely
- 4 garlic cloves diced finely
- Thumb-size piece of ginger diced finely
- 2 stalks of lemongrass soft inner part chopped finely
- 2-3 tbsp vegan-friendly Thai red curry paste (depending on the brand and your heat tolerance)
- 400 ml / 14 oz coconut milk (from a tin)
- 2 fresh makrut (aka kaffir) lime leaves
- 360-480 ml / 1 1/2-2 cups veggie stock (or water)
- 1 sweet potato cubed
- 100 g / 3.5 oz fine green beans cut into 2-3 segments
- 1/4 cauliflower, divided into medium florets
- 100 g / 3.5 oz tenderstem broccoli cut into 3 segments
- 100 g / 3.5 oz baby corn halved
- 1 tbsp tamari or soy sauce or vegan fish sauce (more to taste)
- 1 tsp sugar (I used coconut sugar)
Enjoy the culinary journey!
