This recipe will show you how to make a true Thai curry. You'll start by blending the raw spice mixture into a red curry paste. Then, it is combined with stir-fried vegetables and coconut to make a thick, rich curry that is the next best thing to visiting Thailand.

Thai Red Veggie Curry [Vegan, Gluten-Free]

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Serves

2

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Ingredients

For the Red Curry Paste:

  • 8 dried red chilies, seeded and soaked in water for 10 minutes
  • 2 tablespoons shallots, chopped
  • 2 tablespoons garlic, chopped
  • 1 teaspoon ginger chopped
  • 1 tablespoon lemongrass, chopped
  • 1/2 kaffir or Persian lime zest
  • 1 teaspoon white peppercorns
  • 1 tablespoon coriander seeds, roasted
  • 1 tablespoon cumin seeds, roasted
  • 1 teaspoon cilantro root (bottoms of cilantro stems or 1 teaspoon cilantro)
  • 1 teaspoon salt

For the Curry:

  • 1 block tofu or mixed vegetables
  • 1 tablespoon red curry paste
  • 3/4 cup coconut cream
  • 3/4 cup coconut milk
  • 1 red chili, sliced diagonally
  • 1/4 cup sweet basil leaves plus more for garnish
  • 1 Thai or Japanese eggplant
  • 10 baby eggplant or sub with another Thai/Japanese eggplant
  • 2 kaffir lime leaves (or lime zest if you cannot find kaffir)
  • 1 teaspoon salt
  • 1 tablespoon cooking oil
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Preparation

To Make the Curry Paste:

  1. Blend the dry ingredients until crushed well.
  2. Add the remaining ingredients and blend until well combined. You can also do this by hand with a mortar & pestle but it may take up to 20 minutes.

To Make the Curry:

  1. Stir-fry the curry paste in oil over medium heat until fragrant, continually stirring.
  2. Add the coconut cream and stir until oil begins to appear which will look like dark red streaks.
  3. Add the tofu or veggies and eggplant and cook this until the eggplant is starting to soften, but not all the way cooked.
  4. Add the coconut milk and salt.
  5. Continue to cook the mixture until all veggies are soft and cooked all the way through, but not soggy.
  6. Add in sweet basil leaves, red chili, and lime leaves or zest and turn off heat.
  7. Place the curry into a bowl and garnish it with sweet basil leaves.
  8. Serve this with rice.
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