Hi everyone, and hope your 2018 has been going well so far and you’re ready for another year of delicious food and great content! This week I had the pleasure of having my very talented friend Vince come over to my place and film a video for me! I had to pay him back somehow and there’s no better way to say thanks than by cooking a warm and hearty meal for your guest! With the temperature dropping more and more each day, I decided to make a flavourful Thai red curry. This curry is not only vegan and comforting, but it’s student friendly! I used tons of frozen veggies and tofu as a protein, all of which are inexpensive and easy to find. Majority of the flavour comes from a store-bought Thai curry paste (I paid less than $5 and it’ll last you months) as well as inexpensive ingredients like lime, ginger, and a tin of coconut milk. This is also great since it only takes 30 minutes to prepare. Even though us students don’t always have the most time to cook, we shouldn’t have to sacrifice the quality of the food we eat! This is a perfect meal to prepare on a lazy Sunday so you can enjoy it during the week, perfect for those days where you’re too tired or busy to cook. Serve the curry on top of some steamed rice or rice noodles, and you got yourself a restaurant quality meal, better than the expensive Thai restaurant down the street. As with a lot of my recipes, you can alternate the ingredients and measurements to meet your liking. If you have some sweet potatoes or different veggies on hand, feel free to experiment! If you’re not a fan of spice, leaving out the red chilli is perfectly fine. The spice level with this exact recipe is mild in my opinion (I can handle my spice). You get a bit of spice, but it’s subtle (this will not burn your tongue off). Thinking about it now, I could have added some sriracha on top to give it some more kick. Hope this recipe keeps you warm and full!
Vegan Thai Red CurryPrint Recipe
- Flavourless oil
- 1 block of firm tofu, chopped into cubes
- 1 chopped medium sized onion
- 3 cloves of finely minced garlic
- 1 tsp of grated ginger
- 1/2 of a minced and deseeded red chilli (omit or add more)
- 1 tsp of soy sauce
- 2 tbsp of red curry paste
- 2 large handfuls of frozen veggies (the more the better)
- 1 cup of coconut milk
- 1 cup of veggie stalk (or 1/2 a veggie bullion cube mixed with 1 cup of hot water)
- Pinch of salt
- 1/2 the juice of a lime (other half used for garnish
- To garnish:
- 2 sliced green onions
- Sliced red chilli
- Chopped cilantro
In a large wok on medium heat, add in your flavourless oil. To this, drop in your cubed tofu, be sure to pat your tofu dry before adding it to the hot wok. Give this a stir every 2 minutes and let the tofu get golden brown on each side. After about 5 or so minutes, your tofu should have a slight crust on the outside, place the tofu on a plate and set aside.
In the same wok, add in more oil as well as your onions. Give this toss and allow it to cook for 2-3 minutes, or until translucent. Next, toss in your garlic, grated ginger, chilli, and soy sauce. Mix everything together and then add in your red curry paste. I used 2 tablespoons, but you can always start off with less. The flavour will be diluted once your coconut milk and veggie stalk are added. Give this mixture a good stir, making sure not to burn the curry paste. Let the paste cook for 3 minutes and then add in the frozen veggies and cooked tofu. Coat the veggies and tofu in the paste before adding in the coconut milk and veggie stalk. If you want to have more of a soupy curry, add in more coconut milk and veggie stalk.
Reduce the temperate of the stove to a low heat and let this cook for 10 minutes. If you have the time, cook the curry for a bit longer, this will develop the flavours more. If you're in a pinch however (or just hungry), 10 minutes is enough! Give your curry a taste and see if you need to add more seasoning. You can add in more soy sauce or salt. Finish with a squeeze of lime and you're done!
I like to serve my curry with some lime wedges, a sprinkle of red chilli and green onion, and if you love it, some cilantro! I couldn't get cilantro at the grocery store, but in the future I got to get some for this!
Check the ingredients on the red curry paste before using, it might have fish sauce!