The Best Meatless Thai Red Curry With Eggplant Katsu

It’s cold and rainy season here in California, and you know what that means soup and broth time. I’ve made a pescatarian version of this last year, but since going egg-free, dairy-free, I veganized all of my necessary condiments for cooking, that’s including fish sauce. So the only animal product I now consume is just strictly seafood. This recipe is much similar to my pescatarian version, but of course, minus the seafood and fish sauce. I was mind blown to see vegan fish sauce at whole foods, and I knew the moment I picked this up, I had to recreate my favorite dishes with it.

You know dinner was good when you want to eat it the next day for breakfast and of course over rice! I have no shame; I love my rice, even in the morning. This Coconut Thai red curry is so rich in flavor, and the eggplant katsu (<– click for recipe) went perfectly with this dish.

Few tips before getting started:

-You can add whatever vegetables you want with this coconut curry, but I only used acorn squash and eggplant katsu on the side to keep this simple.

-Other vegetables that can go with this dish are bell peppers, eggplants, green beans, carrots, etc.

-Feel free to use light coconut milk if you want a lower fat content.

-You can serve this over brown rice, cauliflower rice if you want lower carbs options.

-You can pre-make the eggplant Katsu ahead of time as I did and reheat them in the air-fryer at 375F for 5 minutes.

Vegan Coconut Thai Red Curry

Melanie L
You know dinner was good when you want to eat it the next day for breakfast and of course over rice!
Prep Time 20 mins
Cook Time 28 mins
Course Main Course
Servings 3

Ingredients
  

  • 14 oz Coconut milk
  • 3 tbsp Thai red curry paste
  • 2 tbsp Vegan soy-free fish sauce
  • 2 tbsp Maple Syrup
  • 2 tbsp Cornstarch (mix with 2 tbsp of cold water)
  • 3 tbsp Sriracha
  • 1 Acorn squash
  • Lime wedge
  • Green onions
  • Olive oil spray

Serve with: rice and eggplant katsu (see other recipe on how to make this)

    Instructions
     

    • Cut and peel acorn squash
    • Air-fry squash at 350F about 8 minutes
    • Over a low/medium heat, spray the sauté pan with olive oil
    • Add the Thai curry paste and let that cook for about 1 minute
    • Shake the coconut milk before opening, then pour coconut milk, vegan fish sauce, maple syrup, and sriracha into the pan
    • Mix, and bring to a gentle boil
    • At this point, the squash should be ready. Add the squash into the pan
    • Cover and cook for another 2 minutes
    • Dissolve the cornstarch into the cold water, and add to the pan and mix.
    • Bring the curry to a simmer to thicken the sauce (5-8 min)
    • At this point, taste the sauce (adjust the tasted to your liking).
    • Fork the squash to make sure it is nice and tender (do not overcook).
    • Remove from heat and serve over rice + left over eggplant katsu.
    Keyword Meatless, Plant-based

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