Ever since discovering Thai takeout circa 2005, the Tibbetts family has been team green curry all the way. I specifically asked for green curry to be served at my wedding rehearsal dinner (although pizza was also provided for pickier eaters) That’s how devoted I am to green curry, or should I say was, before Presley made this red curry for me.
Getting vegan curry can be a challenge, as the paste often contains shellfish and the curry itself is usually finished with fish sauce, although some Thai restaurants offer vegan versions now. But unless you find that one in a thousand Thai restaurant that makes their own paste and offers a vegan option, your best bet is to make it yourself.
We’ve developed a recipe that uses store bought paste as well as fresh aromatics to give the curry a bright flavor without asking you to track down too many hard to find components. Specialty ingredients like lemongrass and galangal can be found at most asian grocers, but the lemongrass can be omitted (theres some in the paste) and the galangal can be substituted with ginger.
PrintTofu Red Curry
Ingredients
Paste:
6 cloves garlic
1 in section galangal, sliced thinly across the grain
2 large shallots, roughly chopped (approx 1/3 cup)
2 t lemongrass paste, or 1 T chopped fresh
1/4 cup oil
1/4 cup mushroom soy sauce
1/4 cup prepared paste, above
2/3 can Maesri red curry paste
1 can full fat coconut milk
1 cups vegetable broth, prefer Better than Boullion No Chicken flavor mixed according to package
1–2 blocks firm tofu, pressed and cut into triangles.
Oil for frying tofu
2 Chinese eggplants, large dice
1 large can bamboo shoots, drained
1 green bell pepper, sliced
1 lime
2 T mushroom soy sauce
1/2 cup Thai basil leaves
Instructions
Make paste: combine all ingredients in food processor or blender and blend until no large pieces remain. (hand blender works best if you have one). Can also be done with a mortar and pestle.
Heat wok over high heat until smoking, then add both pastes. Cook, stirring frequently for 5 minutes or until most of the water has cooked off and paste is burning your eyes. Turn the vent on unless you want your housemates complaining about the tear gas you’ve unleashed on your entire dwelling. Add coconut milk and broth. Chop veggies and add eggplant, cook for 10 minutes and then add pepper and bamboo shoots. Cook for another 15 minutes then finish with a pinch of lime zest, juice of 1 lime, and soy sauce to taste. Garnish with Thai basil and serve with steamed jasmine rice.
Notes
Maesri is our preferred brand of curry paste, available at most Asian grocers and online. Thai Kitchen is available at mainstream grocery stores, but is significantly worse and should only be used if you are unable to source a more authentic brand.
Galangal can be substituted with ginger.