This healthy dish is full of vegetables, spice and heat. Is refreshing and perfect for any season.
This version I is made with my homemade version of the Vegan Red Thai Curry Paste. If you don’t wish to make your own paste, feel free to substitute with any other vegan red curry paste.
The homemade version is without additives, colourant and other weird ingredients, which also makes this dish have a lighter red tint. Makes you wonder what they put in the store bought version to make it so red... yikes.
Making your own paste is not so difficult or complicated, so don’t stir away from trying it yourself, it will make the best curry you have ever tasted !
This dish is actually really quick to make, since frying the vegetables is really fast, since you don’t want them to be overcooked.
If you wish to substitute the red curry for a green one, you can use the Vegan Green Thai Curry Paste instead, and use the same amount you would have used for the red paste, or as much as you prefer.
Like Asian inspired food in general? Then you also might like these Asian dinners:
- Vegan Sweet & Sour Sauce with Tofu & Veg
- Vegan Sushi
- Hearty Vegan Miso Soup
- Tofu Zucchini Stir Fry
- Miso Wasabi Glazed Zucchini & Rice Noodles
- Vegan Vietnamese Summer Spring Rolls
- Rice Noodle Coconut Green Curry Soup
Serves 6 people
- 1 pack diced tofu
- 1 L fatty coconut milk (4.2 cups)
- ½ zucchini (optional for more veg)
- 1 pack snap peas
- 1 pack baby corn
- 1 yellow bell pepper
- 1 red bell pepper
- 3 carrots
- 2 red onions
- 2 spring onions
- 2 garlic cloves
- 4 tablespoons soy sauce
- Juice from ½ lime
- Salt and pepper to taste
- 150 ml Vegan Red Thai Curry Paste (5 oz)
- 6 dl of jasmine rice (2.5 cups)
- 9.5 dl of water (4 cups)
- Sprinkle of saffron (optional)
- Salt to taste
- Sesame seeds
What you will need
- Cutting board and knife
- 1 large wok
- 1 big bowl
- 1 spoon to stir
- 1 vegetable peeler
- 1 Strainer
- 1 Pot for rice
- Wash all the vegetables.
- Roughly chop the red onion, bell peppers and zucchini and put in a big bowl and put aside. You want bigger sizes of vegetable, good bite sized chunks. This will make every spoonful taste different. Bigger chunks also don’t cook as fast as finely chopped veggies, and you want the veggies in this dish to be fresh and just barely cooked, so they have a healthy bite to them, and don’t become overcooked.
- Take a strainer and wash the rice thoroughly over the sink, until the water becomes clear. Put the rice, water, salt and saffron in a pot with a lid and put over the stove on high heat. When the water almost boils over, turn the heat to the lowest and let sit and simmer. It’s very important that you don’t lift the lid at any time. After about 6-7 minutes turn the heat off completely, and don’t even think about lifting the lid. It’s still cooking, and lifting the lid will take out the pressure, and not all the rice on top will be cooked. Just let it sit until you want to serve the dinner.
- Chop the carrots julienne style, in long thin stalks and add to the wok.
- Chop the pointy ends off the snap peas, chop the baby corn in half and chop the 2 garlic cloves and put in the wok as well. These veggies are added first because they need a bit longer to cook than the other softer veggies.
- Put the Vegan Red Thai Curry Paste in the wok with 2 tablespoons of plant oil and turn the heat on high and stir occasionally.
- When you have fried the carrots, peas and corn for a few minutes, put in the rest of the veggies from the bowl. Continue to fry on the wok for another 4-6 minutes.
- When the vegetables has softened a bit, but is not fully cooked, add in the coconut milk. You want the fatty coconut milk, not the watered out version.
- Let simmer for a few minutes and then add in the ready made tofu dices and some sliced spring onion. Simmer for another few minutes.
- When the wok has simmered for another few minutes, the rice should be ready as well. Serve with sprouts and sesame seeds.