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–+ servings

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!
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Prep Time 20 minutes
Cook Time 28 minutes
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
    Tried this recipe?Let us know how it was!