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Thai Red Curry w/ “Chicken,” Sweet Peppers & Carrots

July 22, 2016 by Samuel Warde Leave a Comment

vegan thai red curry recipe

There’s this Thai restaurant down the street from us that we go to frequently that makes a pretty tasty red curry. They’ve inspired me to learn how to make Thai red curry and perfect my own recipe, so this is what I came up with.

After doing a lot of research, I came to the conclusion that Thai red curry is a rather liberal dish that is open to interpretation, with the exception of a few constants, namely Thai red curry paste (either store bought or a homemade equivalent), coconut milk, and peppers; so those are the rules I stuck to. Other than that, I let my imagination and palate guide me. You could follow this recipe to a T, or you could use any kind of veggies and/or meat substitutes you like. Enjoy!

vegan thai red curry recipe vegan thai red curry recipe

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Thai Red Curry w/ “Chicken,” Sweet Peppers & Carrots

Thai Red Curry w/ “Chicken,” Sweet Peppers & Carrots

Thai-style red coconut curry mixed with stir-fried "chicken" and veggies, served over brown rice.

Ingredients

  • 2 pkg seitan or Click Here for our chicken-style seitan recipe
  • 1 can coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp coconut oil
  • 3/4 cup diced onion
  • 3/4 cup shredded carrot
  • 2 cloves minced garlic
  • 2 tsp minced ginger
  • Super sweet mini peppers, 1 of each color (or bell peppers), sliced
  • 3 Thai basil leaves
  • Rice vinegar (or white vinegar) to taste
  • 2 tsp ground chili paste (optional)
  • Dried chilies or crushed red pepper (optional)

Instructions

  1. Heat 1 tbsp coconut oil over medium heat in a large sauce pan.
  2. Add onions and stir... then add garlic, ginger, and basil leaves, and stir some more. Let simmer until lightly browned.
  3. Add red curry paste and stir with the other ingredients until a thick mixture forms. Add extra oil if necessary.
  4. Add coconut milk and stir thoroughly until the milk is no longer white, then add a splash of soy sauce and stir again. Add ground chili paste and/or dried chili peppers to make the dish spicy (optional). Let simmer for 10 min.
  5. In another skillet, heat 1 tbsp of coconut oil.
  6. Add seitan, peppers, carrots, and a splash of soy sauce, and stir-fry until tender.
  7. Combine stir-fry with curry and stir.
  8. Add a splash of rice vinegar to taste and serve over rice or noodles.
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https://veganfoodlover.com/thai-red-curry-w-chicken-sweet-peppers-carrots/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Lunch & Dinner Tagged With: Curry, Seitan, Spicy, Thai Food

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