Vegan Red Coconut Curry

My husband, Johann, went to Thailand right after high school and ended up living there for 5 years. Not only does he know Bangkok and many other cities in the country like the back of his hand, he can also speak fluent Thai!

Johann is a HUGE foodie and luckily is also primarily vegetarian so it makes going out to eat a lot of fun because we get to try different dishes together. He’s been living in LA far longer than I have and knows all the best spots for every type of cuisines (down to where to go for a specific dish in that said cuisine.)

Of course Thai food is one of his favorites (I’d say it’s a tie between Thai and Indian), and he knows a good dish when he has it. I tried my hand at this Vegan Coconut Curry and it took me a few tries to get it right but it’s incredibly delicious and satisfies even his Thai curry cravings! 

I took a Thai cooking class when I visited the country about 5 years ago and I must say the food was the best Thai food I have ever had. I think a huge part of it has to do with the fact that we made all the curry pastes from scratch using a mortar and pestle. 

This recipe uses store bought curry paste and is a great option if you aren’t making your own, but I am hoping to try my hand at making one from scratch very soon. 

Vegan Red Coconut Curry

admin My husband, Johann, went to Thailand right after high school and ended up living there for 5 years. Not only does he know Bangkok and many other cities in the… Main Dishes curry, coconut curry, main dish European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Tbsp Avocado oil or other high heat cooking oil
• 4-5 cups chopped veggies (I used a combo of red pepper, shiitake mushrooms, broccoli, cauliflower, sugar snap peas and carrots.)
• 1/2 onion, chopped into large chunks
• 3 cloves garlic, minced
• 2 Tbsp fresh ginger, minced or sliced thin
• 3-4 Tbsp red chili paste (I used Thai Kitchen Red Curry Paste - not the “Roasted” one which has fish sauce.)
• 1 Tbsp soy sauce
• 2 cups vegetable broth
• 2 cans coconut milk
• 2 inch piece lemongrass, lightly crushed (optional)
• 8oz extra firm tofu, drained, pressed dry and cut into cubes
• Juice from 1/2 lime
• 2 tsp coconut palm sugar
• Chopped cilantro
• More lime wedges

Instructions

1. Add oil to a large pot and heat on medium-high.
2. When hot, add onion and sauté 2-3 minutes.
3. Next, add in red pepper and mushrooms and cook another 3-4 minutes.
4. Add in 3-4 Tbsp red chili paste and mix into vegetables and cook for 30 seconds.
5. Add in broth, coconut milk, soy sauce, coconut sugar, garlic, ginger, lemongrass (if using) and bring to a boil.
6. Add in cauliflower and broccoli and cook 5-6 minutes.
7. Add in carrots and sugar snap peas and cook another 5 minutes or so.
8. If using tofu, add in towards the end of cooking (can keep it as is or fry and add in.)
9. When curry is done, remove lemongrass, add in juice from 1/2 lime and stir to mix. Garnish with cilantro and more lime if desired.
10. Serve with jasmine rice.