Vegan Red Curry
A flavorful and creamy vegan red curry made with tofu, shiitake mushrooms, and bamboo shoots.
1h 40m4Servings
Nutrition
508kcal
19gProtein
61gCarbs
28gFat
High Fiber
Ingredients
Coconut Milk (Thick Cream)
¾ cup
Vegan Red Curry Paste
3½ tbsp
Tomato Paste
1 tbsp
Coconut Milk (Thin)
1 cup
Mushroom Soaking Water
1 cup
Soy Sauce
1 tbsp
Golden Mountain Sauce
1 tsp
Palm Sugar
2 tbsp
Kaffir Lime Leaves
8 pieces
Dried Shiitake Mushrooms
6 pieces
Bamboo Shoots
1 cup
Medium-Firm Tofu
300 g
Red Bell Pepper
0.5 piece
Thai Basil Leaves
1 cup
Instructions
1Prepare Ingredients
1h 15m
1h 15mSoak Mushrooms
Soak dried shiitake mushrooms in hot water for at least 1 hour until plump and rehydrated. Reserve the soaking water.
Prepare Bamboo Shoots
Rinse canned bamboo shoots and boil in water for 5 minutes. Drain and rinse again to remove any can smell.
Cut Tofu
Cut medium-firm tofu into bite-sized cubes.
Slice Mushrooms
Remove the stems from the rehydrated shiitake mushrooms and slice the caps into bite-sized pieces.
Slice Pepper
Slice the red bell pepper into strips.
Prepare Basil
Roughly tear the kaffir lime leaves and have the Thai basil leaves ready.
2Make the Curry Base
15m
15mReduce Coconut Milk
In a pot, heat 3/4 cup of coconut milk over medium heat. Let it reduce until the oil starts to separate, about 5-7 minutes.
Fry Curry Paste
Add 3-4 tablespoons of vegan red curry paste and 1 tablespoon of tomato paste to the pot. Fry, stirring constantly, until fragrant and the oil separates, about 2-3 minutes.
Add Liquids
Pour in the remaining 1 cup of coconut milk and 1 cup of mushroom soaking water. Stir well to combine.
Season the Curry
Add 1 tablespoon of soy sauce, 1 teaspoon of Golden Mountain Sauce, and 2 tablespoons of palm sugar. Stir until the sugar dissolves.
Add Aromatics
Add 7-8 torn kaffir lime leaves to the curry.
3Simmer the Curry10m
10mAdd Mushrooms and Bamboo
Add the sliced shiitake mushrooms and bamboo shoots to the pot. Stir to combine.
Add Tofu and Pepper
Gently add the tofu cubes and red bell pepper strips. Try not to stir too vigorously to prevent the tofu from breaking.
Simmer
Bring the curry to a simmer and cook for about 10 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
Add Basil
Stir in the Thai basil leaves just before serving. The residual heat will wilt them and release their aroma.
4Serve
Serve Hot
Serve the vegan red curry hot over steamed jasmine rice.
Tips
Use dried shiitake mushrooms for a deeper, earthier flavor and chewier texture compared to fresh ones.
Rinsing and boiling canned bamboo shoots helps to remove any metallic or 'canned' taste.
Add the tofu gently and avoid over-stirring to keep the cubes intact.
Thai basil is crucial for the authentic flavor; regular basil can be substituted but will alter the taste profile.
Be cautious when tasting the tofu; it retains heat very well and can be quite hot.