Vegetarian curry
Together we cook an authentic Thai meal - perfect dishes for the family
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Red Thai vegan curry
The vegan Thai curry is one of my favorite Thai curries. It is full of spicy flavors but also mild at the same time. By adding a little lime juice, you get a light, fresh taste. Traditionally, the curry is eaten with fish and is rather sour and soupy. I prefer a slightly creamier version with lots of coconut milk and replace the fish with seitan or king oyster mushrooms. Lots of colorful vegetables are a must with this curry! Good luck!
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 20 min.
Total time: 30 min.
INGREDIENTS FOR 4 PORTIONS
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2 tbsp red curry paste
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1 tbsp sugar
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1-2 tsp soy sauce
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at least 400 ml coconut milk
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a little vegetable oil
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300 g vegetable proteins (e.g. seitan / tofu) or king oyster mushrooms
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2 handfuls of your favorite vegetables (e.g. zucchini, carrots, potatoes or peppers)
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1 lime
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optional Thai basil / coriander as garnish
STEP 1
Wash the vegetables and cut into equal-sized pieces. Set aside.
STEP 2
Cut the seitan / tofu / king oyster mushrooms (wash) into bite-sized pieces. Now fry the seitan / tofu / king oyster mushrooms in oil until crispy. Set aside.
STEP 3
Now heat the pan, add a little vegetable oil and fry the red curry paste. For how long? - Until the aromas have developed and the room smells of curry. Keep an eye on the heat and adjust accordingly. Now shake the coconut milk and add 100 ml to the pan; stir with the curry paste until creamy.
STEP 4
Add a little sugar to the pan along with the vegetables and 1/2 glass of water or stock. Then pour in the rest of the coconut milk, add the seitan/tofu/sideshrooms and finish cooking over a medium-high heat.
STEP 5
Turn off the heat - now for the most important part: seasoning! Please taste first. Then season according to the 5 flavor component balance (spicy-sour-sweet-salty-umami)! So a little fish sauce for salty-umami, sugar for sweet, lime juice for sour & possibly more curry paste for spicy. Garnish with herbs and serve on hot jasmine rice. Bon Appetit!
