Vegan Thai Red Curry
ID: adca2f64...
A rich and aromatic vegan version of the classic Thai Red Curry that replaces fish sauce with tomato paste and mushroom water to create a deep, satisfying umami flavor profile.
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🍳 Cooking Flow
Prepare mushrooms, bamboo shoots, and tofu by slicing and pre-boiling the bamboo. → Reduce coconut milk until oil separates, then fry the curry paste and tomato paste. → Add the remaining liquids and seasonings to build the curry broth. → Simmer the mushrooms, bamboo shoots, and tofu in the broth for 10 minutes. → Finish with red peppers and a generous amount of Thai basil.
Cooking Steps
Brief Cooking Order
Prepare mushrooms, bamboo shoots, and tofu by slicing and pre-boiling the bamboo. → Reduce coconut milk until oil separates, then fry the curry paste and tomato paste. → Add the remaining liquids and seasonings to build the curry broth. → Simmer the mushrooms, bamboo shoots, and tofu in the broth for 10 minutes. → Finish with red peppers and a generous amount of Thai basil.
Introduction
A rich and aromatic vegan version of the classic Thai Red Curry that replaces fish sauce with tomato paste and mushroom water to create a deep, satisfying umami flavor profile.
Step 1
Squeeze the water out of the soaked mushrooms (reserving the water), remove the tough stems, and slice into thick pieces.
Step 2
Rinse the canned bamboo shoots well, boil them in water for about 5 minutes to remove the canned smell, then drain and set aside.
Step 3
In a pot, bring 3/4 cup of coconut milk to a boil and reduce until it thickens and the coconut oil starts to separate at the edges.
Step 4
Add the vegan red curry paste and fry it in the coconut oil. Stir in the tomato paste and continue frying until aromatic.
Step 5
Add the remaining 1 1/4 cups of coconut milk and the reserved mushroom soaking water to the pot.
Ingredients List
Important Notes
Dried shiitake mushrooms are preferred over fresh ones for their meatier texture and intense earthy flavor.
Boiling canned bamboo shoots is an essential step to remove the specific metallic or 'canned' odor.
Tomato paste is the secret ingredient that provides the glutamate/umami normally found in fish sauce or shrimp paste.
Always check that your store-bought red curry paste does not contain shrimp paste to keep the dish vegan.
Simmering for 10 minutes is key to letting the ingredients 'get to know each other' and ensuring the tofu is flavorful.
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