Once you prepare Thai red curry paste, making the curry is super easy and quick to make! For this curry, I added chickpeas and veggies. This recipe is really versatile because you can leave it thick and use it as a sauce, or make it a curry by adding tofu or veggies of your choice! Try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂
1 1/2 teaspoons coconut oil (or cooking oil of choice)
2-3 tablespoons Thai red curry paste (use more or less depending how spicy you want your curry. see previous post for recipe)
1 can coconut milk (14 fluid oz)
1/4 cup water
2 kaffir lime leaves, or 1/2 teaspoon finely chopped (I got this from an Asian supermarket. it adds a really great, unique fragrance to the dish. since it can be difficult to come by, I store mine in the freezer. this can be omitted if unavailable, but I highly suggest looking for it!)
veggies (I used chickpeas, kale, broccoli, and carrots. feel free to add whatever proteins/vegetables you prefer!)
1/2 teaspoon lime juice
1 teaspoon coconut palm sugar (substitute palm sugar, light brown sugar, or another sweetener)
1 teaspoon coconut aminos (substitute low sodium soy sauce or tamari)
salt to taste (if desired)
2 tablespoons roughly chopped basil (Thai basil would be great, but Italian is fine)
heat the coconut oil at medium heat until melted. add the curry paste and cook until the oil turns red and begins to bubble on the sides of the curry paste.
add half of the coconut milk and cook until the oil begins to separate. if the oil does not separate, don’t worry! just cook it for a couple minutes and continue. add the remaining coconut milk and water and heat until it starts to simmer. add lime leaves and veggies in increments (start with the veggies that take longer to cook). when the veggies are just tender, season the curry with lime juice, coconut sugar, coconut aminos, and salt. remove the curry from the heat and add basil.
serve the curry with rice or quinoa and enjoy!