Vegan Thai Red Curry
One of my favorite dishes is Thai Red Curry with tofu. The complex flavors of the curry are warm and satisfying like no other dish I have ever eaten. My son, Andrew, first introduced me to Thai food after his travels to Thailand. He has traveled there a few times for both pleasure and school, and has become very fond of the culture and the food of the country.
I am not vegan, but I do like to eat healthy and I am always looking for easy vegan recipes to add to my collection. Therefore, I decided to make a vegan version of my favorite Thai dish, which was simple to do–just remove the fish sauce and use tofu for the protein. It is easy to make and I think you are going to love it.
This Thai inspired dish, is very easy to make. Most of the ingredients can be found at a regular grocery store, but I was not able to find the Thai chili so I used a jalapeño to add some heat.
Let’s get started!
Marinade for Tofu:
1 – garlic clove minced
3 – tbls. soy sauce
1 – tbls. honey (or brown sugar)
3 – tbls. rice vinegar
1/2 – tsp. red pepper flake
1 – 10 oz. extra firm tofu, cubed
First, drain the tofu and wrap it in paper towels to absorb the extra water. You can also place a heavy pan on top of it to help squeeze out some of the water. Let is sit about 15 minutes to get out as much water as possible.
Next, place all the ingredients into a container with an air tight lid and stir to blend all the ingredients. Once the tofu is ready, cut it into one inch cubes. Place the cubed tofu into the marinade and seal tight. The tofu is delicate, so instead of mixing with a spoon, turn the container upside down a few times to cover all the pieces with the marinade. Let it marinate about 30 minutes, rotating the container periodically to make sure all the tofu marinates evenly.
Once the tofu has marinated long enough, heat a little canola oil in a large non-stick skillet. Cook until browned on all sides. Be careful not to break up the pieces when turning them. When they are ready, set aside until the curry is ready.
Ingredients for the Curry:
1/2 – cup thinly sliced red onion
1 – thinly sliced red bell pepper
1 – cup sliced crimini mushrooms
1/2 – cup carrots
2 – cloves garlic minced
1/2 – small jalapeño pepper, sliced into rings (or Thai Chili if you can find it)
1/2 – cup vegetable stock
3 – tbls. red Thai curry paste
14 – oz. coconut milk
1 – lime and zest
1 – tsp. grated ginger
2 – tsp. honey (or brown sugar)
1/8 – tsp. chili sauce
1 – tsp. salt
1 – 2 tsp. fish sauce (optional)
Cut the red onion, red bell pepper, and crimini mushrooms into thin slices. Mince the garlic and grate the ginger using a microplane. Next, slice half of a jalapeño pepper into thin rings, and the carrot into thin rounds.
In a large heavy pot or dutch oven, add 1/2 cup water and 1/2 cup vegetable stock and bring to a simmer. Add the onion, garlic, and ginger and simmer about 5 minutes until they become translucent.
Next add the red curry paste and stir well until it dissolves into the liquid, then add the red bell peppers, mushrooms, jalapeño, and carrots to the pot.
Now add the coconut milk, lime juice, and lime zest.
Mix well and bring to a boil. Once it starts to boil, reduce the heat and let it simmer for about 15 minutes.
Once the curry is ready, add the salt and honey. Stir well, then add the tofu, and about two tablespoons of chopped cilantro.
Makes 4 servings.