Craving a vibrant and flavorful Thai meal that's both satisfying and cruelty-free? Look no further than this delicious vegan red curry with tofu! This recipe delivers all the rich, creamy goodness of a traditional red curry without any animal products. The combination of fragrant spices, tender tofu, and an array of colorful vegetables creates a symphony of tastes and textures that will transport your taste buds straight to Thailand. We use simple, readily available ingredients to achieve an authentic and unforgettable flavour profile, perfect for weeknight dinners or special occasions.
This recipe is surprisingly easy to follow, even for beginner cooks. We'll guide you step-by-step through the process of creating this masterpiece, from preparing the aromatic curry paste to perfectly simmering the tofu in a luscious coconut milk broth. Ready to embark on a culinary adventure? Let's get started!
Tools Needed
- Wok
- Serving Bowl
Ingredients
- Water: 1 cup
- Salt: 1 tablespoon
- Eggplant (Thai eggplant)
- Pea Eggplant
- Kaffir Lime Leaves
- Red Chili (for color): 10 slices
- Thai Sweet Basil
- Firm Tofu
- Light Soy Sauce: 1 1/2 tablespoons
- Palm Sugar: 1 tablespoon
- Cooking Oil: 2 tablespoons
- Red Curry Paste: 2 tablespoons
- Coconut Milk: 1 cup
- Rice
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Eggplant
- Soak eggplant in salt water to prevent browning.
- cut eggplant into small pieces, separate pea eggplant berries, remove stems from kaffir lime leaves and tear in half, and pick Thai basil leaves.
Step 2. Cook the Curry Base and Add Tofu & Vegetables
- In a wok, heat cooking oil and add red curry paste. Cook until fragrant.
- Gradually add coconut milk, stirring until absorbed before adding more.
- Add tofu, pea eggplant, Thai eggplant, and kaffir lime leaves to the curry. Stir well.
Step 3. Season and Simmer
- Add palm sugar and light soy sauce; stir until dissolved.
- Add water and simmer for 5 minutes.
Step 4. Finish and Garnish
- Add rice, rice parchie leaves, and sweet basil. Stir for 10 seconds and remove from heat.
- Transfer the curry to a serving bowl and garnish with fresh basil.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use firm tofu for best results.
- Adjust the amount of red curry paste to your preferred level of spiciness.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 15-25g
FAQs
1. Can I use a different protein instead of tofu?
Yes! Chickpeas, tempeh, or even seitan would work well as substitutes. Adjust cooking time as needed based on the protein's texture.
2. What if I don't have all the curry paste ingredients?
You can easily substitute with store-bought red curry paste. Just adjust the amount according to the paste's spiciness level.
3. Can I make this recipe ahead of time?
Yes! The curry tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Vegan Red Curry with Tofu is a testament to the incredible depth of flavor achievable with plant-based cooking. Enjoy the satisfying warmth and vibrant tastes of this authentic Thai dish, perfect for a cozy night in or a delicious meal shared with friends. We hope you enjoyed making this recipe as much as we enjoyed creating it!