I recently took a cooking class in Chiang Mai, Thailand at the vegetarian restaurant Taste of Heaven. I learned to cook five vegan versions of traditional Thai dishes. This is a modified version of the recipe for Vegan Thai Red Curry. Super fast, easy, and delicious.
- 1 Tablespoon, Red Curry Paste
- 1 small Japanese Eggplant, cut in half and cut into 1/2 inch pieces
- 4 oz Baby coconut tree, cut into 1/2 inch squares. You can substitute with sliced, canned bamboo shoots if coconut tree isn’t available.
- 4 ounces firm tofu, cut into 1/2 inch squares
- 20 Sweet Basil Leaves, washed and stems removed
- 10 Kaffir Lime Leaves, stems removed
- 1 Capsicum Pepper, cut in half and then 1/2 inch slices. You can substitute with a small red sweet chili or bell pepper.
- 150 ml Coconut Milk
- 400 ml water
- 1 Tablespoon Mushroom Powder or Soy Sauce
- 1/2 teaspoon Sugar
- 4 Tablespoons Corn/Canola Oil
- 1/2 mushroom or vegetable bouillon cube
- 1 1/2 cups cooked rice
- Fry curry paste and mushroom bouillon in cooking oil over medium high heat for one minute.
- Add Coconut milk and mix until everything melts together.
- Once the mixture starts to boil add the eggplant, baby coconut tree, capsicum, tofu and kaffir lime leaves. Let boil about 3-5 minutes. If the mixture gets too dry add more coconut milk and water. Add mushroom powder or soy sauce and sugar.
- Remove from the heat. Add sweet basil leaves, stir, and add to a bowl.
- Serve with rice.