Thai Vegetable Red Curry (Vegan Recipe)

By Pavani @napavani
Today's dish is a spicy, creamy & slightly sweet Thai red curry made with vegetables. I always have Thai curry pastes, both red and green, in the refrigerator to make quick curries, rice or even noodles. Make sure to check the ingredients on the store bought Thai curry pastes because some might have fish sauce or other seafood related ingredients in them. Even better, use the recipe for the curry paste at the end of the post for your very own homemade version.
This recipe is adapted from 'Buddha's Table: Thai feasting Vegetarian Style' cookbook. I used the veggies listed in the recipe, but any vegetable can be added to this curry. Potato, mushroom, zucchini, baby corn, carrots are all good in here. It is great when served with some steamed jasmine rice.

Recipe adapted from Buddha's Table:
Ingredients: Thai green baby eggplants - 6~8, chopped into ½" pieces
Long Beans - 1½cups, chopped into 1" pieces
Red Pepper - 1 medium, thinly sliced
Tofu - 1 cup, cut into 1"cubes (I didn't add this)
Thai Red Curry Paste - ¼cup homemade (or use 2~3tbsp store bought paste)
Coconut Milk - 2~3cups
Light Soy sauce - 3tbsp (adjust as per taste preference)
Palm Sugar - 2tbsp (adjust as per taste preference)
Kaffir Lime leaves - 6 (Or use 2tsp of jarred kaffir lime leaves)
Chili Sauce (like Sriracha) - optional, for extra heat
Salt & pepper - to taste
Thai Basil or Cilantro leaves - 3tbsp, chopped, for garnish
Method:
  • Heat 2tbsp oil in a pan over medium heat. Add the curry paste and cook for 3~5 minutes or until fragrant.
  • Add the veggies and stir to mix well with the curry paste.
  • Add 2cups of coconut milk and bring to a boil. Stir in the soy sauce, palm sugar and kaffir lime leaves. Reduce heat and simmer for 7~10 minutes or until the veggies are tender. If the curry looks too dry, add the extra coconut milk and simmer.
  • Taste and adjust the seasonings accordingly. 
  • Garnish with chopped herbs and serve with steamed rice.
Thai Red Curry Paste Recipe: Dried Red Chilies - 6~8 Coriander seeds - 1tbsp Cumin seeds - 2tsp Shallots - 1 medium, chopped (about 3tbsp) Fresh Cilantro Stems - 3tbsp, chopped Lemongrass - 2tbsp, chopped (tender midsection only) Fresh Thai red chilies - 2tbsp, chopped (optional, for more heat) Garlic - 2tbsp, chopped Galangal - 1tbsp, chopped Kaffir Lime Leaves - 1tbsp, chopped Salt - 1tsp
Method:
  • Steam and seed the dried chilies. Soak them in warm water for 10~15 minutes or until soft. Drain and squeeze dry.
  • Dry roast cumin & coriander seeds for 3~5 minutes or until fragrant over low heat.
  • Traditionally this curry paste is made in a mortar and pestle. Each new ingredient is added to the mortar after the previous one is pounded, pureed and incorporated into the paste.
  • Alternatively, all the ingredients can be combined in a food processor and processed until smooth, adding very little water to facilitate blending.
  • Use as needed and store the leftovers in an airtight container in the freezer or fridge.


Linking this to Valli's 'Cooking from Cookbook Challenge: February -- Week 4'.