A Vegan Red Curry recipe to solve the craving for Thai food, almost instantly!
A Vegan Red Curry for the working adult.
I love making vegetable curries, simply because I have this very strange idea of a complete meal. I always feel there should be a meat, carb and vegetable component to each meal. I can do away with the carbs, and even the meat sometimes but never the vegetables. I made this curry in a hurry when I had made some Portugese Fish to have with multi-grain white rice.
This is indeed a curry in a hurry, as Nigella would put it, because the portion of vegetables is quite small and throwing this together can be rather quick. I have used an instant Thai Red Curry paste, particularly one from Dancing Chef. You can get this at most convenience and grocery stores in Singapore, i got mine from NTUC.
I have used this curry paste before in this recipe with prawns as well, and it worked really well! In fact, I have tried a number of bottled and ready-made curry pastes. Aside from the Mekhala one that I love, I truly enjoy this one! If you’re looking to make Green Curry, I have a recipe for a simple Green Curry paste that I whipped up from scratch; it was a lot easier than I thought! You can check out that recipe here.
I have always and probably will always have a place in my heart for Thai food; there’s just so much soul and sensation in the way the flavours are melded together. While getting the real red or green curry, not from a bottle or jar, is ideal in any situation, we cannot always manage this. Busy working individuals need time to get this done, and that will be over the weekend. For the week however, curry pastes will just have to do.
I’ve used potato, carrot and broccoli as the featured vegetables in this dish. Of course, onions and garlic as well. Feel free to use other vegetables as you please; green peas, french beans and even cauliflower will be fantastic here. I did not add chilli, as I feel that I don’t need the added heat. Besides, I had this with Ikan Panggang dan Portugese, which was spicy in its own right. If you like to live dangerously, feel free to add crushed chilli padi to the oil while you saute the onions and minced garlic.
Vegan Red CurryCourse: MainCuisine: ThaiDifficulty: Easy
2 Tbsp Vegetable Oil
1 Medium Red Onion, peeled and sliced
3 Cloves Garlic, minced
1 Medium Potato, peeled and cut into cubes
1 Medium Carrot, peeled and cut into cubes
1 Small Broccoli, broken into florets
100g Thai Red Curry Paste
200 ml Coconut Milk
Salt to taste
You’ll need to;
Heat the vegetable oil in a pan over medium heat. You’ll want a medium-sized saucepan. When the oil dances across the pan when you swirl it, add the onions and fry till tender. This will take about 2 to 3 minutes.
Then, add the garlic and saute for about a minute, before adding the vegetables followed by the Red Curry Paste. Mix everything well and add the water. Cover and let simmer quite a lot; this will help the vegetables cook through.
Then, remove the lid and check to see if the vegetables are indeed cooked. You can use a fork to pierce a potato cube. When the fork goes through with little to no resistance, it’s done! Now, pour in the coconut milk and add the salt. Stir through till the gravy is homogenous, then cover and let simmer for around 2 to 4 minutes. Do not let your coconut milk boil…ever!
After simmering, remove the saucepan from heat and serve warm over rice.
- Do not allow the coconut milk to boil. It’s best to add the ingredients and cook them in the water before stirring in the coconut milk.