Vegan red curry paste how to#
Vegan red curry paste free#

Makes me wonder what kind of chemicals are colouring the store bought version. This paste does have a reddish orangy tint to it, and when its diluted in fx a lot of coconut milk, it actually dont show that much colour, but it has so much more flavour than the storebought version. Nevertheless, this version is freshly made and you can be sure to have a fully vegan, healthy, red curry paste, without preservatives, weird chemicals, colourant and sea food. Often the store bought versions contain some kind of shrimp or fish, but you can be lucky to find one without it.

If you are reheating after freezing this recipe, be sure it thaws to room temperature first.This is the homemade alternative to the store bought red Thai curry paste. To reheat, you can add the entire batch to a pot on the stovetop on medium-high heat or you can heat a single serving in the microwave for 1-2 minutes until it has reached your desired temperature. To store, put your leftovers in an airtight container in your fridge for 5-7 days or in your freezer for up to 2 weeks.

Vegan red curry paste free#

You can make this a Gluten Free recipe by using gluten-free soy sauce. How can I make this a Gluten Free Thai Red Curry recipe? Yes, this dish is already dairy free, so you do not need to change anything. Any proteins you use will soak up all of the flavors of this dish, so you really can’t go wrong adding one in! Is this recipe Dairy Free? Or, if you are comfortable with any protein, I have had this dish with chicken, which is another great addition. Of course, this dish is great on its own but if you are wanting to add in some protein then do it! To keep this dish vegan, I would add in some cubed and crispy tofu. Remove the skillet from the heat and season with soy sauce and lime juice.

Next, add in the Thai Curry paste and cook for another 2 minutesĪfter that add in the coconut milk, water, kale, and brown sugar and stir to combine.īring the mixture to a simmer and cook until the vegetables have softened to your liking. Cook until the vegetables are slightly tender, about 3-5 minutes Then, add in the ginger and garlic and cook for about 2 minutesĪdd in the bell peppers, and carrots. Add in the onion and a pinch of salt and cook until the onion has softened. In a large skillet add in your olive oil over medium-high heat. Rinse your rice and cook your 1 cup based on the rice instructions.

Vegan red curry paste how to#

How to Make Thai Red CurryĪssemble your ingredients. If you are a spice lover then add an extra tablespoon to really kick it up and if you are more of a mild person when it comes to spice then use 1 less tablespoon than listed on the ingredients. Knowing that red curry is spicier, I added a note in the recipe regarding how spicy you want your dish to be. One way I remember it is curry is kind of the opposite of bell peppers! A red bell pepper is the sweetest and the green ones have more of a bitter taste. There is also a green curry which is the least spicy of them all but you don’t see this one as often as you do red and yellow.

The answer is simple, red curry is traditionally spicier than yellow curry. What is the Difference Between Red Curry and Yellow Curry? Don’t get me wrong, I love me some yellow curry, but I am also a huge fan of red curry and the spice and flavors it adds. When most people think of Thai and Curry together they think of yellow curry. One thing I love about this dish is it is 100% vegan! Plant based dishes packed with flavor are my jam and this recipe is no exception. Well, when I first had this dish, I knew I had to create my own recipe for it. I’m certain that if you follow me, you know of my LOVE for Thai Food. If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken. This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!