Making Thai red curry with tofu and vegetables can be really easy if you can buy two special products in your area. One – packaged vegan Thai red curry paste, and two – a tetra pack of coconut milk. The rest is some vegetables of your choice. Green beans, eggplant, and potato are the recommended mix. Actually, potatoes are required, and I will later explain why.
Related: Vegan Mapo Tofu Recipe
What Is Vegan Thai Curry Paste?
Almost all packaged Thai curry paste contains shrimp paste. It is neither vegan nor vegetarian. The Thai restaurants that have the so-called “vegetarian Thai curry” on their menu very often use curry paste that contains shrimp paste.
That is why you must read the list of ingredients on the packaging of the Thai curry paste. If shrimp paste is on the list, do not buy it. If the ingredients are printed only in Thai language, do not buy that brand.
Thai Red Curry With Tofu And Vegetables
- Green Beans: 100 gm
- Eggplant: 100 gm
- Potato: 100 gm
- Firm Tofu: 300 gm
- Vegan Thai Red Curry Paste: 25 gm
- Coconut Milk: 200 ml
- Cooking oil: 2 tablespoon
- Salt to taste
Dice the vegetables and tofu and keep aside. Fry the Thai curry paste in hot oil for 3 minutes. Add the vegetables and cook on low flame for 5 minutes. Add water just enough to immerse the vegetables. Bring to boil. Add diced tofu. Cook on medium flame until the potatoes are soft. Add coconut milk and cook for another 2 minutes. Add salt to taste. Your Thai red curry with tofu and vegetables is ready.
This curry is best enjoyed with plain steamed white rice.
Related: How To Make Tofu At Home
How Much Curry Paste To Use
The Thai red curry paste usually contains a lot of red chilies and very little salt. I have suggested 25 gm of the paste because any more than that can make your curry too spicy. But all the brands of Thai curry paste will have a different amount of chili. And so you will need to do some trial and error to arrive at the perfect quantity.
It is better to start with a lesser quantity of the curry paste. If you need to add more, fry some paste in a separate fry pan and add it to the curry.
Why Potatoes Are Necessary
Potatoes are necessary in this curry because the potato starch prevents the coconut milk from curdling. If you see the process I wrote above, coconut milk is added in the end, after the potatoes are almost cooked.
If you are vegan and want to eat a Thai curry, then this is the curry for you. Enjoy it.