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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
- 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)
- 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.