While I love eating out and trying new restaurants, I have an equal passion for cooking especially when it’s too cold outside for me to want to freeze my face off in 5 degree weather.
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 Thai food in the comfort of my own home.
The delivery options around here have been disappointing me with a watery, bland dish that they call 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.
Vegetarian Red Thai Curry with Tofu Recipe
Ingredients
- 2 cups of Jasmine Rice
- 2 tbsp of olive oil for frying
- Half of a diced yellow onion
- 1 lb of fresh or dried shiitake mushrooms
- 1 medium zucchini chopped
- 1 pepper - red or poblano are the most flavorful in my opinion
- 2 carrots chopped - optional
- 1 can of coconut milk
- 2 tbsp of red curry paste
- 3 cloves of garlic
- 1 tbsp of ginger
- 1 tbsp of cornstarch
- 1 tbsp of Thai sweet chili sauce or Chili oil
- 2 tbsp of Tamari
- 2 tbsp of vegan mushroom sauce
- 1-2 tbsp of lime juice
- 1 tbsp of brown sugar
- 1 bayleaf
- 1 tsp of fresh or dried basil.
- 1 tsp of sea salt.
- 1 tsp of pepper.
- 2 green onions for garnish.
- 1/4 of a cilantro bunch for garnish.
Instructions
- 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, 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.
- Then 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, and stir.
- Once everything comes to a boil, simmer on very low heat for about 10 minutes.
- Once it’s done simmering, add the green onions, basil, and cilantro for the garnish and tofu (see the recipe below) if you made that separately.
- Serve over rice with lime on the side and enjoy your delicious vegan, cruelty free meal!
Ingredients:
- Jasmine Rice to be served on the side. I would follow the directions on the bag, but it’s typically 2 cups of water to 1 cup of rice with a little salt for taste.
- 2 tbsp of olive oil for frying.
- Half of a diced yellow onion.
- 1 lb of fresh or dried shiitake mushrooms.
- 1 medium zucchini chopped.
- 1 pepper – red or poblano are the most flavorful in my opinion.
- 2 carrots chopped – optional.
- 1 can of coconut milk – low fat is fine but it’ll be harder to get desired that thickness.
- 2 tbsp of red curry paste.
- 3 cloves of garlic.
- 1 tbsp of ginger.
- 1 tbsp of cornstarch.
- 1 tbsp of Thai sweet chili sauce or Chili oil – I was out of chili sauce but had Chili oil and loved it.
- 2 tbsp of Tamari or low-sodium soy sauce.
- 2 tbsp of vegan mushroom sauce or Thai Garlic Sauce.
- 1-2 tbsp of lime juice depending on how much you like lime.
- 1 tbsp of brown sugar – adding this really helps decrease the acidity.
- 1 bayleaf – optional because it’s not the end of the world if you don’t have it.
- 1 tsp of fresh or dried basil.
- 1 tsp of sea salt.
- 1 tsp of pepper.
- 2 green onions for garnish.
- 1/4 of a cilantro bunch 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, 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.
- Then 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, and stir. Once everything comes to a boil, simmer on very low heat for about 10 minutes.
- Once it’s done simmering, add the green onions, basil, and cilantro for the garnish and tofu (see my Asian tofu recipe) if you made that separately.
- Serve over rice with lime on the side and enjoy your delicious vegan, cruelty free meal!
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!