Vegan Thai Red Curry
ID: 141878a0...
A flavorful, rich, and creamy vegan Thai red curry loaded with fresh sautéed vegetables, extra firm tofu, and aromatic Thai basil. It is easy to customize and perfect for a quick, comforting meal.
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🍳 烹飪流程
Sauté the mixed vegetables in coconut oil with a pinch of salt, then set aside. → Reduce coconut milk in the same pan and bloom the red Thai curry paste and tomato paste. → Add the remaining coconut milk and water to form the smooth curry base. → Stir in the sautéed vegetables, brown sugar, Thai basil leaves, and tofu cubes. → Simmer for 5-6 minutes and serve immediately with hot rice.
烹飪步驟
簡短烹飪順序
Sauté the mixed vegetables in coconut oil with a pinch of salt, then set aside. → Reduce coconut milk in the same pan and bloom the red Thai curry paste and tomato paste. → Add the remaining coconut milk and water to form the smooth curry base. → Stir in the sautéed vegetables, brown sugar, Thai basil leaves, and tofu cubes. → Simmer for 5-6 minutes and serve immediately with hot rice.
開場介紹
A flavorful, rich, and creamy vegan Thai red curry loaded with fresh sautéed vegetables, extra firm tofu, and aromatic Thai basil. It is easy to customize and perfect for a quick, comforting meal.
步驟 1
Chop the broccoli, mushrooms, and bell peppers into bite-sized pieces.
步驟 2
Heat 1 tbsp of coconut oil in a wide pan or skillet and add the chopped vegetables one by one.
步驟 3
Sauté the vegetables until they are slightly tender.
步驟 4
Season with salt to taste according to the quantity of the vegetables, mix well, and transfer them to a separate bowl.
步驟 5
In the same pan, add 1/2 cup of coconut milk and boil for 2-3 minutes until it starts releasing oil.
材料清單
重要提醒
Blooming the red curry paste in reduced coconut milk until the oil separates is a key step to unlock authentic and deep flavors.
Using extra firm tofu prevents it from breaking down or crumbling while simmering in the hot curry.
Water quantity can be modified depending on your preference for a thicker or thinner curry gravy.
Thai basil is highly recommended over regular sweet basil as it provides a distinct, pungent, anise-like flavor essential to Thai curries.
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