Vegan Thai Red Curry
A taste of Thailand: Sweet, sour, salty and spicy aromatic curry with tofu and mushrooms.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Medium saucepan
- Wooden spoon
- Serving bowl
- Spoon
Ingredients
- 10 ml Coconut oil
- 20 g Red curry paste (to taste )
- 400 ml Coconut milk
- 100 g Cauliflower
- 100 g Mushrooms (selection )
- 100 g Broccoli
- 100 g Tofu
- 50 g Garden peas
- 50 g Baby corn
- 2 tablespoon Soy sauce
- 2 tablespoon Palm sugar
- 4 each Kaffir lime leaves
- ⅓ bunch Holy basil
- 1 each Red chili - sweet
- 1 teaspoon Pink salt (to taste )
Method
Prepare Ingredients
- Assemble and measure all ingredients to streamline cooking.
- Cut broccoli and cauliflower into medium-sized florets.
- Slice mushrooms into medium-sized pieces.
- Slice baby corn into small rounds.
- Dice tofu into small cubes.
- Tear kaffir lime leaves in half to release their aroma, and pick fresh Thai holy basil leaves.
- Slice red chili into thin rounds.
Cook the Curry Base
- Heat a tablespoon of oil in a pan over medium heat. Add the red curry paste and sauté gently until aromatic, about 2–3 minutes.
- Pour in half the coconut milk, add palm sugar, and stir until the sugar dissolves. Let it simmer for 3 minutes to allow the flavors to blend.
- Add the remaining coconut milk and stir well.
Add Vegetables and Tofu
- Add the broccoli, cauliflower, mushrooms, baby corn, diced tofu, sliced red chili, kaffir lime leaves, and soy sauce. Stir gently to coat everything in the curry sauce.
- Simmer for 6–8 minutes, or until the vegetables are tender but still vibrant.
Adjust and Finish
- Taste the curry and adjust the seasoning with additional soy sauce or pink salt if needed.
- Add the garden peas and Thai holy basil leaves. Let them infuse in the curry for 2 minutes without overcooking.
Serve and Garnish
- Serve the curry in a warm bowl with steamed jasmine rice or noodles.
- Garnish with sliced red chili, a kaffir lime leaf, and a sprig of Thai holy basil.
Nutrition Facts
Serving: 300gCalories: 376kcalCarbohydrates: 37gProtein: 13gFat: 20gSodium: 2371mgPotassium: 626mgFiber: 6gSugar: 15gVitamin A: 2219IUVitamin B1: 0.2mgVitamin B2: 0.4mgVitamin B3: 4mgVitamin B5: 2mgVitamin B6: 0.3mgVitamin B12: 0.02µgVitamin C: 83mgVitamin D: 0.1µgVitamin E: 1mgVitamin K: 71µgCalcium: 126mgCopper: 0.3mgFolate: 95µgIron: 3mgManganese: 0.5mgMagnesium: 45mgPhosphorus: 169mgSelenium: 7µgZinc: 1mg
