There’s something awesome about eating spicy food on a warm day. Maybe that is just me but I have noticed an uptake of spice in my meals during the warmer months. I think this might partially have to do with the all the fresh ingredients on hand which makes it easier to create”exotic” dishes.
I also love, love Thai food. Check out my other two Thai recipes, my Thai Noodle Soup and Thai Green Curry. This is another one to add to the list. Here’s my vegan Thai red curry stir fry. This is the perfect meal for Meatless Mondays.
Thai red curry is pretty much the same as green curry, just made with red chilies instead of green ones. To make this completely vegan you also need to omit the fish sauce, I use a splash of tamari soy sauce to give a similar salty taste instead.
You may need to visit your local asian market to pick up a few of the ingredients such as kaffir lime leaves and galangal but everything else are commonly found in larger markets.
Yes, you could just buy a jar of red curry paste and this is a great way to have curry if you are unable to find some of the needed ingredients but I personally think nothing beats a completely home prepared meal, plus you are like to have leftover curry paste which can be used in numerous dishes.I actually had some with penne and chicken for dinner a couple nights after I made this.
If you prefer to have a traditional curry that is soupy all that needs to be added is one can of coconut milk to the pot. For the stir fry I crumbled in my tofu, this helps to fry it up better and helps it soak up all the flavours. If you are not vegan or prefer meat I recommend chicken thighs or prawns as a great alternative.
To serve I made some coconut rice, this helps to combat any heat that may take hold of your taste buds without taking away from the flavour.
You could also eat any leftover cold the next day. The flavours will really come together and the longer the curry paste sits the more flavourful and spicy it tends to get.
- Red Curry Paste Ingredients:
- ½ Tsp cumin
- 8 dry red spur chilies
- ½ Tsp salt
- 1 Tsp pepper
- 1 Tbsp cayenne (optional, give it more redness and extra heat)
- 8- 10 cloves of garlic
- 2 small shallots
- 1 Stalk lemongrass
- 2 Tbsp cilantro stems
- 1 Thumb sized piece galangal
- 5 Kaffir Lime Leaves
- ½ Tsp tamari soy sauce
- Red Curry Stir Fry Ingredients:
- 2 Tbsp vegetable oil
- 3 Heaped tbsp red curry paste
- 1 Package firm tofu
- ½ Cup snow peas
- 1 Can baby corn, cut into three
- 1 Red sweet pepper, julienne
- 1 Eggplant, cut into cubes
- 2 Carrots, sliced
- Handful fresh cilantro
- Slice red chilli pepper, sliced
- Deseed chili peppers and soak in hot water for 20 minutes.
- If using dry galangal and kaffir leaves soak in hot water for 30 minutes.
- Add all ingredients to a food processor and blitz until smooth, if paste seems too dry add in a tbsp of water. Continue until paste is smooth and combined.
- Press tofu between paper towels and a heavy object to remove water, set to side.
- Heat pan or wok up to medium high. Add oil, carrots and eggplants.
- Cook for 10 minutes.
- Crumble tofu into pan and continue to toss and sauté.
- Add in red curry paste and mix together. If ingredients are sticking to pan add in some water.
- Add baby corn, red pepper and snow peas.
- Continue to cook until carrots are soft and eggplant is cooked through.
- Remove from heat and serve with rice, fresh cilantro and red chilies.