Easy Thai Red Curry

When I went to school in Tennessee, there was this Thai place that I went to a few times. The curry was to die for. It came surrounding this adorable little cake-shaped rice mound, and I loved every bite of it. I naturally tried to recreate it when I got back to my apartment and I've been making this curry (or a similar version of it) ever since.

Here's the thing: I'm terrible at writing recipes for cooking because I don't really follow them. I just kind of taste as I go. I'm trying to be more intentional about writing down the recipes that come to my mind. As I mentioned, this red curry is one that I've been making for a while, but always just kind of went along with whatever was in my fridge (I can't be the only one who does this though, so I don't feel too bad). It's perfect for leftover veggies or veggies you have no idea what to do with. I think it's pretty much impossible to mess this one up! I like broccoli in it, but this one has peppers, onions and carrots!

The secret is the homemade red curry paste. It contains most of the spices you are going to need. It's easy to make and I keep some frozen in the freezer in 1 TBSP sections to use at a moment's notice. Fun fact: I only have a moose-shaped ice cube tray, so my curry bag is full of little moose friends. It puts a smile on my face anyway.

This meal is simple and delicious. It's quick to whip up and tastes delicious on rice or even noodles if that is what floats your boat!

Related: Vegan Pad Thai

Easy Thai Red Curry
Serves about 6

what you need:

1 large red pepper, sliced
1 large yellow pepper, sliced
1 yellow onion, sliced
1 large carrot, sliced in long strips
2 cloves garlic, minced
1 TBSP maple syrup
3 TBSP red curry paste
1 tsp fresh grated ginger
Juice from half a lime
1 can coconut milk
Sea Salt to taste
Cilantro and onion to garnish

what to do:

1) With a little water add the onion to a large saucepan. Cook about 5 minutes until tender.

2) Add the peppers and carrots and red thai curry and cook until the vegetables are well coated.

3) Add ginger, lime, maple syrup, and garlic.

4) Pour in the coconut milk and cook a few more minutes until the sauce coats a spoon.

5) Adjust your seasonings - adding salt if need be.

6) Garnish with green onion and cilantro and serve with fresh wedges of lime over a bed of rice or noodles!

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What are some of your favourite quick and easy dinners?

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Vegan Red Curry Paste

It's no secret that we love Thai food over here. I think it's the sweet and spicy flavours that really get us going. My husband loves Pad Thai and I especially love anything that can be dipped in peanut sauce. Okay, I'm starting to drool over here, so I'd better get to the point.

We love going for Thai, but it's not always easy to do. Being completely plant-based, it's hard to find a satisfying soup when eating out. Thankfully, eating in is ALWAYS an option - even when you're craving ethnic foods. I was craving a Thai soup and came across a few recipes, but the one that struck me was a coconut one. It needed Thai red curry paste and I somehow ended up recreating the paste before getting to the soup. I did this largely by reading the label of a jar I had in my fridge already. The result was delicious, so I tried it in another dish. Same tasty result. Before I get to those though, I thought I'd share the curry paste recipe. Patience though - the others are coming.

I like having red curry paste on hand because it's perfect when you need a quick curry or soup whipped up! It makes leftovers and odds and ends taste like new - and since I always like to keep some coconut milk in the pantry, it's quick and easy. 

The one good thing about this paste is that it freezes extremely well. It works out because some of the ingredients are a little harder to find (depending on where you shop) and can be on the pricey side. The only ingredients I didn't have on hand were the peppers and the lemongrass. I always keep ginger in the freezer (you never know when you'll need it!). Anyway, back to freezing the paste, because you definitely don't want it to go to waste, it's good that it freezes. Just put a tablespoon into each section of an ice tray and freeze! Then keep it in a baggie to use in future dishes. We only have a moose ice tray that we got from some friends for our wedding, so we have moose-shaped red curry paste in our freezer. Whatever works!

Try this out in any recipe that calls for red Thai curry paste, and you won't even know you didn't buy it in a jar! It's so easy to put together - just dump everything into a food processor or high-speed blender and go! Perfect base for all sorts of dishes.

Vegan Thai Red Curry Paste
Makes about 1 cup

what you need:

Inch section of ginger, chopped
1 tsp cumin
1 tsp curry powder
1 tsp coriander
½ tsp salt
1 lime - tested and juiced
3 red chillies, tops chopped off
3 cloves garlic, peeled
1 TBSP liquid aminos (or soy sauce)
1 TBSP maple syrup (optional, to offset some heat)
1 stem of Lemongrass, chopped
6 green onion, sliced
½ red bell pepper (optional, to offset some heat)

what to do:

To a food processor or high-speed blender, add all the ingredients. Process until it reaches your desired texture (I don't like mine too chunky, but you might!)

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What do you use red curry paste for?

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Vegan Pad Thai

A few days ago, the Mister and I were discussing what ethnic foods were our favourite. We talk about food a lot. Since we don’t eat out a lot, we’ve (or should I say I) have been experimenting with all sorts of recipes in an attempt to recreate some of our favourite ethnic dishes. Sometimes it works, and sometimes it doesn’t. 

We have quite the list of favourites that range over countries, but Thai was one of the ones on top. I've experimented with curries and rices and sauces and rolls, but today I'll share the noodles!

I know you're dying to get to the recipe but do please read the next paragraph for an explanation.

Update: in case you're confused about the Pinterest images not matching, it's because I've updated the images! It's still the same delicious Pad Thai though!

I called this recipe 'Thai-inspired,' because there is nothing truly authentic in it - no tamarind, no fish sauce... I pretty much took what was in my kitchen and mixed it all together. It's 'basically pad thai,' because it tastes pretty much like (do I dare say better than?) pad thai we've had out. 

It took several tries before I could confidently say I hit the nail on the head. And I think I finally have. I'll have to go to Thailand before I can decide for certain though!

It's pretty much as good as going out - not to mention making it saves us money. 

Tofu roasted in the oven makes this extra delicious. I like to over-cook it just a tad so it’s a bit chewy. Don’t ask. It’s a texture thing.

The vegetables add a pretty rainbow of flavour and colour to the rice noodles. Delicious. The only tragedy for this particular plate was that I was out of cilantro. Still tasted fantastic without it, but it would have been even better with it! Topping it with chopped peanuts was necessary - unless you're allergic to nuts, don't skip it!

Also, I never claimed to be a food photographer, or recipe writer so please bear (bare? bair?) with me. ;-)

For the Noodles:

8oz Flat Brown Rice Noodles
1 Carrot, Sliced thinly (I used the vegetable peeler to make strips)
Red Cabbage, sliced thinly
Half of each: Red and Orange pepper, Sliced thinly
14 oz Extra Firm Tofu, diced
Green Onion, chopped
Dash of Salt, Olive Oil, & Paprika
Optional Toppings: Fresh Cilantro, Fresh Lime and Peanuts

For the Sauce:

Juice of One Lime
4 TBSP Soy Sauce or Braggs (I use a combination sometimes)
3 ½ TBSP Brown Sugar
1 Clove Garlic, minced
Optional: Splash of Siracha Sauce

What to Do:

1) Dice tofu and add a dash of salt, olive oil and paprika. Evenly space it on a baking tray that is lined with parchment. Insert in oven preheated to 425 degrees F. Roast for 15 minutes, turn, and roast for another 15 minutes
2) Meanwhile, boil some water to soak the noodles in. Once boiled, remove pot from stove and put the noodles in to soak for at least ten minutes.
3) Prepare your sauce in a small bowl - add all ingredients and mix well. Set aside.
4) Add green onion whites and sliced vegetables to your pan with a touch of coconut oil. Cook a few minutes until soft. 
5) Add the rice noodles to the pan with the vegetables. Stir in the prepared sauce and allow to simmer.
6) By now, the tofu should be done. Add to the pan and toss gently, but well.
7) If you like, you can add some peanuts for extra yumminess! 
8) Serve right away - top with fresh cilantro, green onion, chopped peanuts, and fresh lime.

Best fresh.

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Stay tuned for more favourites coming up but until then: What is your favourite ethnic food?

PS: The Creamiest and Dreamiest Vegan Mac n Cheese Here!