Vegan Red Thai Curry
A red curry sauce made with coconut milk to be served over rice or noodles.
red Thai curry, Red Thai Curry with Vegetables, vegan red thai curry
or rice noodles cooked according to package directions
For the red Thai curry sauce
(like canola oil for frying veggies)
vegetables of choice
(broccoli, cauliflower, mushrooms, bell peppers, kale,
(or another sweet vegetable like butternut squash or sweet potatoes)
13.5 oz can
(full fat) or coconut cream
(or water or pineapple juice)
red curry paste
(use 1 tbsp for mild or up to 3 tbsp for extra spicy)
fried tofu (optional)
or vegan "chicken" strips or other protein of choice.
or rice wine vinegar
Cook your choice of rice or noodles according to package directions.
Saute sliced onions in a little oil until slightly translucent.
Add cut vegetables of choice, sprinkle with salt, and continue to saute them for about 3 minutes.
Pour in a can of coconut milk, broth, red curry paste, freshly grated ginger. Stir well and simmer on low for about 10 minutes.
Add the pineapple cubes (Or cooked squash or sweet potato - optional to add sweetness).
Add pan-fried tofu, crispy fried tofu, vegan chicken, or other protein of choice if desired.
Stir well and simmer on low for about 10 more minutes.
Add a squeeze of lime juice or some rice wine vinegar for a little acidity.
Top with fresh basil and/or cilantro and serve over rice or noodles.
If you choose not to add pineapple or another sweet vegetable like butternut squash or sweet potato, then add 1 tbsp of brown sugar to the sauce for added sweetness.
If you are making this in a crockpot, use an additional 1/2 cup of water to account for the moisture that will evaporate.
If you are using canned pineapple, save the juice from it's can and add it to the curry sauce to replace the water.
To make mild curry sauce use 1 tbsp or even less if you don't like spicy food.
To make a spicy curry sauce add up to 3 tbsp of red curry paste to the sauce.