Vegan
See below for my vegan Red Thai Curry Recipe!
I love Thai food so much but I don’t live close to good Thai places. If I want to eat high quality, authentic Thai cuisine, I have to venture out to the Northeast part of the city, which I am happy to do in warmer temperatures, but in the winter, I just want to eat delicious vegan red thai curry in the comfort of my own home.
The delivery options around here have been disappointing me with a watery, bland (Americanized) dish that is called Red Thai Curry. This is why I make my own Red Thai Curry – it is much more flavorful, cheaper, and healthier than ordering it out! I prefer a thicker Thai curry sauce and I think this recipe has given me the best results. If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Vegetarian Red Thai Curry with Seitan Recipe
Savory Red Thai Curry sauce with a perfect consistency and crispy tofu. This is far more flavorful and healthier than ordering out.
4
servings15
minutes45
minutesIngredients
2 cups Jasmine Rice
2 tbsp olive oil for frying
1 package seitan – I love Upton’s
1 tbsp grapeseed oil
2 tbsp tamari
- Vegetables
1/2 yellow onion (diced)
1 lb shiitake mushrooms (sliced)
1 head broccoli
1 medium zucchini (diced)
1 red or poblano pepper (diced)
2 carrots (optional and diced)
1 tbsp ginger
3 cloves of garlic
- Red Curry Sauce
1 can coconut milk
2 tbsp red curry paste (I put in 3 because I like more spice)
1 tbsp cornstarch-water mixture (paste-like texture)
1 tbsp Chili oil
2 tbsp Tamari (or soy sauce)
2 tbsp vegan mushroom sauce
1-2 tbsp lime juice (about half a lime)
1 tbsp palm sugar (brown sugar works too)
1 bayleaf
- Garnish
1 tsp fresh or dried basil
1 tsp sea salt
1 tsp pepper
2 stalks green onions (diced for garnish)
1 bunch cilantro (loosely chopped for garnish)
Directions
- In a large saucepan on medium heat, add 1 tbsp of olive oil.
- Add a piece of the chopped onion and when it sizzles, add the rest of the onions. Fry for 2 minutes until they are translucent.
- Add the mushrooms, broccoli, zucchini, and optional carrots. Fry for about 3-4 minutes until they look sautéed. Then add the curry paste and stir until the veggies are coated in it.
- Add the garlic and ginger, sauté and stir for about 1-2 minutes.
- Add half of the coconut milk to the pan and stir. Add the rest of the sauces/ingredients, add the rest of the coconut milk, cornstarch-water mixture, and stir.
- Once everything comes to a boil, simmer on very low heat for about 10 minutes.
- While the sauce is simmering, you can make your seitan. If you are making seitan, start sautéing it in oil on medium heat and add tamari to it. Sauté for 5-7 minutes depending on how crispy you’d like it.
- Once it’s done simmering, add the green onions, basil, and cilantro for the garnish and tofu or seitan if you made that separately.
- Serve over rice with lime on the side and enjoy your delicious vegan, cruelty free meal!
Notes
- If you want to throw in different vegetables, broccoli and eggplant are great additions.
- You can also use Thai soy sauce, which is a bit thicker and sweeter than regular soy sauce/Tamari.
- If you’d like your curry thicker, add a bit more corn starch.
- If you’d like your curry thinner, add less corn starch and add a bit of vegetable broth.
Hungry for more? Check out more of my recipes!
I love Thai red curry, this sounds great. Thanks for the tip about extra firm tofu too
Of course, it’s my pleasure :).
Reblogged this on mamabatesmotel.
Thank you so much! I am glad you enjoyed the recipe!
You’re welcome! I love curries!
Looks tasty 🙂
Thank you, it was!
Made this last night and it was really good!
Great and authentic flavor. Also great for someone who is allergic (or hates) to peanuts and stays far from Thai restaurants.
I made this the other night and it was super tasty and I loved the consistency of the curry!
Made this the other day, and it was very delicious!
Pingback: Eggplant Pasta Primavera Recipe - ChiVeg