Thai Curry vegan | Traditionally cooked

Recipe Note

A vegan curry with coconut milk always fits – whether as a fresh summer version with lots of vegetables or as a fiery, warming dish in autumn or winter. This Thai vegetable curry recipe will accompany you throughout the year.

Thai Curry | Ingredients

The ingredients make the curry special – whether the Thai curry is vegan or not. But the hero of the curry is clearly the curry paste.
What is curry paste anyway? Curry paste is a (surprise!) seasoning paste made from many different aromatic ingredients and chili. You can either buy it ready-made or make it yourself – you’ll find instructions below.
But the coconut milk also makes the curry what it is: an intense, creamy curry that is completely free of animal dairy products.

The great thing about our Thai curry (vegan) recipe is that you can decide for yourself what goes into your curry and how it should taste in the end:

• Wie sehr liebst du Schärfe?
  Gar nicht → gelbe Currypaste ergibt ein mildes gelbes Thai Curry
  A little → red curry paste makes a flavorful, slightly spicy red Thai curry
  A lot → green curry paste makes a spicy green Thai curry

• Welches Gemüse magst du?
  Du kannst einfach deine liebsten Gemüsesorten in das Curry geben. Deiner Kreativität sind keine Grenzen gesetzt – jedes Gemüse kann Thai Curry Gemüse sein! Du kannst auch auf Saisonalität und Regionalität achten, wenn dir das wichtig ist.

• Choose your side dish:
  You can eat your vegetable curry with rice – very traditional – or try something new and serve it with couscous, bread, or potatoes.

• Do you want a vegan curry, a vegetarian curry, or rather a curry with chicken?
  Adjust your ingredients accordingly. Thai curry with tofu is a popular vegan option.

• I am an absolute sauce lover – are you too?
  Then just make a little more Thai curry sauce… you’re the boss!

• Do you want to add even more protein to your Thai curry (vegan)?
  Then just mix in a little neutral protein powder. This will make the sauce even creamier and increase the protein content of your meal.
  Our tip: Vetains vegan protein powder!
  
  

Red curry paste for your vegan Thai curry

The red curry paste brings flavor and color to your vegan Thai curry. You can easily buy the paste at an Asian market or most supermarkets. But if you prefer to make the paste yourself, you’re welcome to do so. You’ll need some special ingredients – but the actual preparation is not complicated:

Ingredients for 1 jar (about 200 ml):

• 2 tsp coriander seeds (don’t worry if you’re not a coriander fan – the seeds taste different from the leaves)

• 1 tsp cumin seeds

• 4 garlic cloves

• 2 shallots

• 2 tbsp fresh ginger

• 1 stalk lemongrass (only the white part)

• 4 dried, soaked red chilies or 3 fresh red chilies

• 2 tbsp neutral oil (e.g., rapeseed oil)

• 2 tsp paprika powder (mild or hot, depending on taste)

• 2 tsp soy sauce

• Zest of 1 organic lime or a few kaffir lime leaves

• ½ tsp black peppercorns

• 1 tsp salt

Preparation:

1. Toast the coriander and cumin seeds briefly in a pan without oil until they smell delicious. Then grind them finely in a mortar or briefly toss them in a blender.

2. Coarsely chop shallots, garlic, ginger, and lemongrass.

3. Put all ingredients together in a blender and puree them into a fine paste. If the mixture is too dry or your blender has trouble, you can add some oil or water.

Your own curry paste for your vegan Thai curry is ready. You can either store it for a short time in a sterilized jar in the fridge or simply freeze it in portions.

Thai recipes

Red Thai curry is a classic of Thai cuisine and is called Kaeng Phet there, by the way. This literally translates to spicy soup – makes sense, right?
Did you know that Thai curries probably originated in the 17th century and are still an integral part of the food culture in Thailand today? Just as almost every family here makes pasta with tomato sauce or potato salad for lunch, Thai curry is a popular family dish for many in Thailand. In the 1980s, the aromatic dish finally made its way to Germany. In the following years, more and more Thai restaurants opened, and today the dish is so well known and loved here that we want to cook it at home.
And although the original is often cooked with meat or fish, there is also a delicious option for vegans: a vegan vegetable curry. Without meat, but just as tasty. Today we dare to make the popular dish and create the vegan version of the traditional Thai curry.
Try a vegan version of Thai Curry and be amazed.

Make Thai Curry yourself

Making a red Thai curry with coconut milk yourself sounds very challenging to many at first, because many have not often explored Asian cuisine and have tried only a few Thai recipes. This vegan Thai curry is perfect as a start to your Asian journey because the recipe is quite simple and the seasoning is not complicated: The red Thai curry paste takes care of all the seasoning for you. The only thing you have to decide at the end is: Should your red curry be spicy or rather milder?
Let’s cook a delicious curry together!

Substitution table

How often do we want to cook a recipe but are missing certain ingredients or don’t like some components? For this case, we have a substitution table for you so you can adjust our red curry recipe exactly how you like it! Simply swap individual ingredients as you wish!

• Onion → Spring onion

• Garlic clove → dried garlic

• Grated ginger → dried ginger

• Red curry paste → other curry pastes or homemade paste from the appropriate ingredients (see above)

• Rapeseed oil → coconut oil or other oils and fats

• Vegetable broth → water

• Vegetables of your choice → You can really add any vegetables you like to your curry

• Lime juice → lemon juice

• Tofu → other protein sources like tempeh, neutral protein powder or non-vegan alternatives (or simply omit)

• Coconut blossom sugar → omit or use another sweetener of your choice

• Kaffir lime leaves → omit

Our Thai Curry is vegan, but of course you can also use animal ingredients if you want!

Nutrition