Indulge in the rich, aromatic flavors of Thailand with this vibrant vegan coconut curry. This plant-based masterpiece captures the essence of traditional Thai cuisine, boasting a creamy coconut milk base infused with fragrant lemongrass, galangal, and fiery chilies. Forget complicated recipes and lengthy prep times; this dish is surprisingly easy to make, even for novice cooks. Expect a symphony of textures and tastes, from tender vegetables to perfectly spiced coconut cream, all coming together in a satisfying and deeply flavorful curry. The vibrant colors alone will entice your taste buds.
This recipe offers a satisfyingly creamy and flavorful curry without compromising on authenticity. We’ve carefully balanced the spice levels to create a dish that's both exciting and accessible. Ready to embark on a culinary journey to Thailand? Let's dive into the step-by-step instructions to create your own delicious vegan Thai coconut curry.
Tools Needed
- Pan
- Garlic Press
- Mandolin (optional)
- Rice Cooker
Ingredients
- Yellow Onion
- Avocado Oil: 1 tablespoon
- Mushrooms
- Tri-color Carrots
- Broccoli
- Super Firm Tofu
- Diced Tomatoes: 1 can (28 oz)
- Full-Fat Coconut Milk: 1 can
- Spring Onion
- Garlic
- Fresh Ginger
- Cilantro
- Mild Curry Paste: almost entire jar
- Lime
- Sushi Rice
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Sauté yellow onion in avocado oil.
- Add mushrooms and tri-color carrots; cook until softened.
- Add broccoli and sauté for 4-5 minutes.
Step 2. Build the Curry
- Stir in diced tomatoes, full-fat coconut milk.
- Bring to a simmer, allowing broccoli to fully cook.
- Add spring onion, pressed garlic, fresh ginger, and cilantro.
- Stir in almost the entire jar of mild curry paste.
Step 3. Add Protein and Finish
- Add boiled and drained tofu.
Step 4. Serve
- Serve over rice with a lime wedge.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Boiling tofu in salted water improves texture and flavor.
- Adjust the amount of curry paste to your preference. The recipe uses more than the original recipe suggests.
- Don't overcook the broccoli; aim for tender-crisp.
Nutrition
- Calories: 600-750
- Fat: 35-45g
- Carbs: 60-75g
- Protein: 15-20g
FAQs
1. Can I use other vegetables in this recipe?
Absolutely! Feel free to substitute your favorite vegetables like broccoli, bell peppers, or eggplant. Just adjust cooking times as needed.
2. What if I don't have all the listed spices?
Don't worry! You can still make a delicious curry. Focus on the key spices – lemongrass, galangal, and chili – and adjust to your taste. Curry powder can also be a substitute, but use it sparingly.
This vegan Thai coconut curry is a testament to the vibrant and flavorful world of plant-based cooking. Enjoy the satisfying warmth and delicious taste of this easy-to-make recipe, perfect for a weeknight meal or a special occasion. Now go forth and create your own culinary masterpiece!