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Delicious vegan red curry in a hurry

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Curry is my favorite food. By far. I love to be able to cook up a batch in a jiffy when I’m hungry. Here is how you can too!

What you’ll need:

1 can coconut milk
1 can bamboo shoots
2 cups green beans fresh, snapped
1 zucchini chopped
1 pkg tofu drained and cubed
1 bell pepper sliced
2-3 tbsp Oil (coconut or olive)
2-3 kaffir lime leaves
Handful of fresh or 1-2 tbsp dried Thai basil (if fresh, keep out a few leaves for garnish)

Paste:

2-3 tbsp red chili paste
1 tbsp galangal dried or 1 slice fresh
2 cloves garlic
¼ cup onion chopped
1 stalk fresh lemongrass chopped
3 tbsp agave
3 tbsp soy sauce
1 tsp cumin
½ tsp coriander

Begin:

Start some rice. Whatever rice you want and follow the directions. I prefer red jasmine rice. Put all the ingredients listed under “paste” in a food processor. Add just a dab of the coconut milk and blend. Start the skillet on medium with the oil of your choice. I like coconut oil. Add the cubed tofu to the skillet and cook until all sides are golden brown. Once the tofu is golden, place the rest of the veggies in the skillet and cook. Once the veggies start to soften add the kaffir and Thai basil and bamboo. Cook for a few minutes to release the flavors. Next add your curry paste. Mix it around and cover all the veggies and tofu. Once the paste is mixed in add the rest of the coconut milk and simmer for about 10 minutes or until the veggies are done to your liking. Taste test! (It may need salt since we are not using fish paste.) Add any additional seasonings your taste buds desire and enjoy over rice!

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