||Vegan Thai Red Curry||
This Thai inspired red curry is surprisingly easy to make, made totally from scratch & packed full of flavour.
I used mushrooms, squash, red pepper, pak choi & tofu combined with coconut milk and a potent homemade curry paste.
Details down there
2 red chillies, deseeded & roughly chopped (3 if you like it spicy)
3 cloves garlic
2 sticks of lemon grass, outer leaves removed & finely chopped
2 kaffir lime leave, finely sliced or the zest of one lime
1 small red onion (62g), roughly chopped
2 jarred roasted red peppers
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne pepper
1 tsp chilli flakes
Generous 1/2 tsp smoked paprika
Cracked black pepper
1 tbsp tamari
Approx 25g fresh coriander, finely chopped
200g shiitake mushrooms, stems removed & finely chopped, heads very roughly chopped
200g butternut squash, cut into small cubes
200g pak choi, leaves sliced lengthways into 4 or 5 slices then halved
1 red bell pepper, julienned
250g extra firm tofu, cut into smallish cubes
1/2 tbsp lime juice
1/2 tbsp tamari
1/2 tsp cumin
1/2 tsp smoked paprika
400ml can coconut milk
1/2 stingy cup water
500g cooked rice (I used 2 @tildarice microwave brown basmati rice)
1 tbsp coconut oil .
Chuck all of the curry Paste ingredients into a food processor & blitz into a smooth paste & set aside.
Now combine the 1/2 tbsp lime juice, 1/2 tbsp tamari, 1/2 tsp cumin & 1/2 tsp of smoked paprika in a bowl, drain & cut the tofu into smallish cubes and toss in the marinade mixture until evenly coated.
Prep the mushrooms, squash, pak choi & pepper.
Heat the coconut oil in a large wok or pot on a medium high heat & add the tofu, cooking until starting to go crisp, around 5 mins.
Now add the squash, followed by the pepper, mushrooms & pak choi, cooking for 1-2 minutes in between ingredients. Make sure to keep mixing regularly.
Finally pour in the coconut milk, water & curry paste and give everything a good mix. Bring to a simmer, turn down the heat & cook for 15-20 mins or until the squash is tender.
Serve with the basmati rice & garnish with coriander.