Thai Red Curry Vegan Style
Making your own curry paste from scratch makes all the difference! This recipe certainly proves me right. Fresh, fragrant, citrusy, hot, bold, delicious and nutritious. Honestly, I can go on forever. This is my all time favorite Asian dish. What's yours? Comment below the post and share your creations on Instagram with the hashtag #nutritiousplants.
THAI RED CURRY VEGAN STYLE
YIELD: 3-4 portions
For the red curry paste (makes around 4 tablespoons)
3 cloves of garlic
1/2 red bell pepper
1 tsp dried small red chili peppers
1/2 tsp of grated galangal root* (see note for a swap)
6 kaffir lime leaves** (see note for a swap)
1 stalk of lemongrass
1 tsp of vegetable oil
1/2 tsp of ground coriander
1/2 tsp of ground cumin
1 tsp of chopped fresh coriander
Rest of the ingredients
1 tsp of coconut sugar
1 tsp of vegetable oil
1 tbsp of No Fish-Sauce***
250g of button mushrooms
1 broccoli head (around 500g)
1 red bell pepper
1 yellow bell pepper
1 can of low-fat coconut milk (400ml)
200g of tempeh
250g of rice noodles (I used black rice noodles)
* I found frozen galangal root in my local Asian store and let it thaw before using. Of course, you can always swap it for ginger root.
** Again, my local Asian store only had frozen kaffir lime leaves. Let them thaw before using or swap for lime zest.
*** No Fish-Sauce is a local vegan alternative to fish sauce. It is based on tamari, dried seaweed, water, rice syrup, sea salt and apple cider vinegar. It can be swapped for a bit of tamari and dried seaweed.
Start by removing the seeds of the chili peppers and soaking the latter in warm water for around 10 minutes. I suggest using gloves or thoroughly washing your hands after that. Do not throw away the water as it is required later.
Remove the tough outer leaves of the lemongrass. Cut in small pieces.
Roughly chop the shallot and red bell pepper.
To a food processor, add the chili, lemongrass, shallot, red bell pepper, garlic, galangal, kaffir lime leaves, 2 tablespoons of the water left from soaking the chili peppers, 1 teaspoon of vegetable oil, fresh and ground coriander, and cumin. Blend into a paste.
Prepare the vegetables by cutting the mushrooms into slices, the bell peppers into strips, and the broccoli into florets. Next, cut the tempeh into evenly big cubes.
On medium to high heat, heat up a teaspoon of vegetable oil in a deep frying pan or wok.
Add 2 tablespoons of the red curry paste and cook it for around 30 seconds while constantly stirring so it doesn't stick to the pan.
Add in the coconut sugar and No Fish-Sauce and stir for another 10 seconds.
Add in the coconut milk and mix together.
Reduce the heat to medium and add in all of the vegetables and the tempeh.
Let it cook until the vegetables are soft.
In between, prepare your pasta according to the instructions. My tip is to plan your time in a way that allows you to finish cooking both the pasta and the vegetables around the same time.
When the vegetables are soft, take the curry off the heat.
After you've drained the water from your pasta, add the latter to the curry.
Serve in a bowl or deep plate and garnish with lime, chili threads and fresh coriander.
Sending you much love,