Thai Red Veggie Curry is the Recipe Of The Week

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions! 

This recipe will show you how to make a true Thai curry. You'll start by blending the raw spice mixture into a red curry paste. Then, it is combined with stir-fried vegetables and coconut to make a thick, rich curry that is the next best thing to visiting Thailand.

THAI RED VEGGIE CURRY [VEGAN, GLUTEN-FREE]

SERVES

2

INGREDIENTS

FOR THE RED CURRY PASTE:

  • 8 dried red chilies, seeded and soaked in water for 10 minutes
  • 2 tablespoons shallots, chopped
  • 2 tablespoons garlic, chopped
  • 1 teaspoon ginger chopped
  • 1 tablespoon lemongrass, chopped
  • 1/2 kaffir or Persian lime zest
  • 1 teaspoon white peppercorns
  • 1 tablespoon coriander seeds, roasted
  • 1 tablespoon cumin seeds, roasted
  • 1 teaspoon cilantro root (bottoms of cilantro stems or 1 teaspoon cilantro)
  • 1 teaspoon salt

FOR THE CURRY:

  • 1 block tofu or mixed vegetables
  • 1 tablespoon red curry paste
  • 3/4 cup coconut cream
  • 3/4 cup coconut milk
  • 1 red chili, sliced diagonally
  • 1/4 cup sweet basil leaves plus more for garnish
  • 1 Thai or Japanese eggplant
  • 10 baby eggplant or sub with another Thai/Japanese eggplant
  • 2 kaffir lime leaves (or lime zest if you cannot find kaffir)
  • 1 teaspoon salt
  • 1 tablespoon cooking oil

PREPARATION

TO MAKE THE CURRY PASTE:

  1. Blend the dry ingredients until crushed well.
  2. Add the remaining ingredients and blend until well combined. You can also do this by hand with a mortar & pestle but it may take up to 20 minutes.

TO MAKE THE CURRY:

  1. Stir-fry the curry paste in oil over medium heat until fragrant, continually stirring.
  2. Add the coconut cream and stir until oil begins to appear which will look like dark red streaks.
  3. Add the tofu or veggies and eggplant and cook this until the eggplant is starting to soften, but not all the way cooked.
  4. Add the coconut milk and salt.
  5. Continue to cook the mixture until all veggies are soft and cooked all the way through, but not soggy.
  6. Add in sweet basil leaves, red chili, and lime leaves or zest and turn off heat.
  7. Place the curry into a bowl and garnish it with sweet basil leaves.
  8. Serve this with rice.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


AUTHOR & RECIPE DETAILS


photo
Decadent desserts and dishes with playful flavor twists. I'm Emma, food enthusiast, clean-eating recipe creator, (very) amateur photographer, life-liver, eater, traveler, farmers market addict, triathlete, healthy ice cream maven and health & fitness nut. One of my many thoughts on life: Discover yourself through discovering the world. Sharing my creations and musings for a healthy & balanced lifestyle on my blog, Craving Nature