A rich and aromatic vegan Thai red curry featuring mixed mushrooms, vegetables, and aromatic herbs in creamy coconut milk. This plant-based bowl delivers authentic Thai flavors with satisfying protein from meaty mushrooms.
Recipe Details
Ingredients
- 300g jasmine rice
- 2 tbsp coconut oil
- 500g mixed mushrooms (shiitake, oyster, cremini), sliced
- 3-4 tbsp vegan Thai red curry paste
- 800ml full-fat coconut milk (2 cans)
- 250ml vegetable stock
- 3 tbsp soy sauce or tamari
- 2 tbsp brown sugar or coconut sugar
- 2 tbsp fresh lime juice
- 200g Thai eggplant, quartered (or baby eggplant)
- 1 red bell pepper, sliced
- 150g baby corn, halved
- 150g snap peas, trimmed
- 30g fresh Thai basil leaves
- 30g fresh cilantro, chopped
- for serving lime wedges for serving
- for serving red chili flakes for serving
- 200g firm tofu, cubed (optional)
Instructions
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Cook 300g jasmine rice according to package directions. Keep warm.
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Heat 2 tbsp coconut oil in a large wok or deep skillet over high heat. Add 500g mixed mushrooms (shiitake and stir-fry for 5-6 minutes until golden and most moisture has evaporated.
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Add 200g firm tofu if using and cook for 2-3 minutes until lightly golden.
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Push mushrooms to one side, add 3-4 tbsp vegan Thai red curry paste to empty space and fry for 1 minute until fragrant.
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Pour in thick coconut cream from the top of one can, stirring to combine with curry paste. Cook for 2 minutes until oil separates.
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Add remaining 800ml full-fat coconut milk (2 cans), 250ml vegetable stock, 3 tbsp soy sauce or tamari, and 2 tbsp brown sugar or coconut sugar. Bring to a gentle simmer.
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Add 200g Thai eggplant and 1 red bell pepper. Simmer for 8-10 minutes until eggplant is tender.
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Add 150g baby corn and 150g snap peas, cooking for 3-4 minutes until tender-crisp.
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Remove from heat and stir in 2 tbsp fresh lime juice and half the 30g fresh Thai basil leaves.
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Serve over rice in bowls, garnished with remaining basil, 30g fresh cilantro, for serving lime wedges for serving, and for serving red chili flakes for serving.
Tips
Mushroom Selection: Use a variety of mushrooms for complex texture and flavor. Remove stems from shiitake and slice consistently for even cooking.
Curry Paste Quality: Use authentic Thai curry paste for best results. Check that it's vegan as some contain shrimp paste. Adjust amount based on heat preference.
Coconut Milk Technique: Use the thick cream from the top of the can to fry the curry paste - this creates the proper base and releases maximum flavor.
Vegetable Timing: Add vegetables in order of cooking time needed. Harder vegetables like eggplant first, delicate ones like snap peas last.
Vegan Substitutions: Replace fish sauce with extra soy sauce and add a piece of kombu seaweed while simmering for umami depth.