Vegan Thai Red Curry Recipe | Delicious and Flavorful Thai Recipes
Are you looking for a tasty and satisfying vegan curry recipe? Look no further! This Vegan Thai Red Curry recipe is packed with flavor and will leave you craving for more. In this recipe, we use shiitake mushrooms, bamboo shoots, and tofu as the main ingredients to create a curry that is rich in umami flavors. The secret ingredient in this curry is tomato paste, which adds a concentrated umami factor to the dish. We also use a combination of soy sauce and golden Mountain sauce to add depth and complexity to the flavors. The choice of using dried shiitake mushrooms instead of fresh ones gives the curry a chewy and meaty texture. The curry is cooked in coconut milk, which adds creaminess and richness to the dish. To balance out the flavors, we use palm sugar for sweetness and kaffir lime leaves for brightness. Thai basil is added at the end to give the curry a floral aroma. This vegan Thai red curry is perfect served over hot jasmine rice for a satisfying and delicious meal. Give this recipe a try and impress your friends and family with your culinary skills!
Ingredients:
- Shiitake mushrooms (dried)
- Bamboo shoots (canned)
- Tofu (medium firm)
- Coconut milk
- Red curry paste
- Tomato paste
- Soy sauce
- Golden Mountain sauce
- Palm sugar
- Kaffir lime leaves
- Long red peppers
- Thai basil
Cooking steps:
- Soak the dried shiitake mushrooms in hot water until they become chewy. Squeeze out the water and cut into slices.
- Wash the bamboo shoots well and boil them in water for 5 minutes. Drain and wash them again to get rid of any lingering smell.
- Cut the tofu into medium-sized pieces.
- Heat coconut milk in a pot and let it reduce until the coconut oil starts to separate.
- Add the curry paste and fry until the oil separates further.
- Add tomato paste for added umami flavor.
- Pour in the remaining coconut milk and add mushroom water for extra umami flavor.
- Season the curry with soy sauce and a dash of golden Mountain sauce for depth of flavor.
- Add palm sugar and torn kaffir lime leaves.
- Add the mushrooms, bamboo shoots, and tofu. Gently push them into the curry.
- Simmer the curry for about 10 minutes to allow the flavors to meld together.
- Add long red peppers for color and cook for another minute.
- Turn off the heat and add Thai basil for a floral aroma.
- Serve the vegan Thai red curry over hot jasmine rice and enjoy!
