Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday.
I’ve wanted to make Red Thai Curry for such a long time. I wish I could tell you why I put it off for so long, but for the life of me, I have no idea. The thing is, it’s not just that I wanted to make it. I didn’t want just any old recipe. Finding a recipe was easy…there’s thousands of Red Thai Curry recipes floating around the internet. I wanted a recipe that’s full of flavor, with just the right amount of heat (enough that it’s noticeable and tickles the back of my tongue, but not so hot that my nose starts running and I break out in a sweat), and a good curry to vegetable ratio (but not so much that the vegetables are drowned in a soup of curry).
I didn’t set out for this to be a vegan curry. But, it happened and that makes me love this dish even more.
Another thing that will make you love this meatless meal…..the easy prep (think, slicing and chopping) and the quick, mostly hands off cook time! This Vegan Red Thai Curry has quickly become a staple in the weeknight dinner lineup.
1 14-ounce can unsweetened coconut milk (not lowfat)
2 tablespoons soy sauce
1 tablespoon brown sugar
juice of 1 lime
1/4 cup vegetable broth
1 medium red bell pepper, stem and seeds removed, sliced into 2-inch strips
1 small-medium head of broccoli, cut into small florets
1 1/2 cups snap peas (about 2 handfuls)
1 package extra firm tofu, drained, cut into 1/2-inch cubes
fresh ground pepper
In a medium saucepan, bring rice and 2 cups of water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, until the water is absorbed and the rice is tender, about 20 minutes.
Meanwhile, heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, season with salt & pepper, and cook until they're very soft, about 8 minutes. Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, soy sauce, brown sugar, lime juice and vegetable broth, and bring to a boil. Stir in the vegetables and simmer for 10-15 minutes, until the vegetables are tender. Stir in the tofu and cook for another 2 minutes. Taste, and season with salt and pepper, to taste.
Add a few spoonfuls of rice to a bowl and top with red Thai Curry.