Vegan Coconut Thai Red Curry
You know dinner was good when you want to eat it the next day for breakfast and of course over rice!
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.
Tried this recipe?Let us know how it was!