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Vegan Thai Red Curry with Veggies

Cosy up in front of a movie with this over some aromatic brown jasmine rice for a real treat! You can experiment with the veggies, but eggplant, red capsicum and pak choy is our favourite combination. I like to toss in some pre-marinaded tofu or tempeh at the end of cooking for a protein kick.

Ingredients

1 very large eggplant

2 Tbsp coconut oil (refined is fine, or other oil of choice)

1 medium onion, sliced

1 batch of Thai Red Curry Paste

1 Tbsp light brown sugar (or palm sugar)

1 x 400mL tin coconut milk (at least 65% coconut)

Tamari to taste

1 very large red capsicum, sliced

6 bunches pak choi or bok choy or whatever you wanna call it, stems sliced and leaves just chopped in half

300g bean sprouts

Method

Preheat oven to 180C.

Chop the eggplant into cubes, leave the skin on it’s good for you 🙂 Pop them on an oven tray, drizzle with a little olive oil and sprinkle them with salt. Roast them for about 15- 20 minutes.

Heat the coconut oil in a saucepan then add the onion and saute on a medium heat for a few minutes. Add the curry paste and and continue a few more minutes, then add the sugar and let it caramelise.

Add the coconut milk and bring it to the boil. Stir in the tamari and sliced capsicum, cover and simmer about 5 mins. Mix in the stems of the pak choy and simmer a further 10 minutes. Finally, add the roasted eggplant, pak choi leaves and bean sprouts and simmer a further 3 minutes before adding the fresh basil and coriander leaves.

Remove from heat and serve over brown rice, garnished with extra coriander and basil leaves.

 

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Vegan Thai Red Curry Paste

Fresh, homemade curry paste is super easy to make – why buy the overpriced stuff in jars that contains all those hidden toxic ingredients described as numbers rather than real food? You won’t find flavour 621 on this ingredient list!

Ingredients   

4 garlic cloves

1 small white onion, peeled

20g peeled galangal

20g peeled ginger

4 long red chillies, deseeded

3 kaffir lime leaves

1/2 bunch fresh coriander stems (keep leaves for curry itself)

1/2 tsp turmeric

1 Tbsp ground coriander

1 Tbsp paprika

juice from 2 limes

50mL rice bran oil

Method

Put everything except the oil in a food processor a blitz to form a smooth paste.

Scrape down the sides, add the oil, then blend at a slower speed until it’s all combined and a little creamy.

The paste can be stored in the fridge for a week if you’re not using it immediately (See recipe for Vegan Red Thai Curry Veggies).

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