Vegan Thai Red Curry (With Crispy Rice!)
Comforting, flavorful, and creamy red curry served with toasty and crispy rice! Packed with textures and SO DELICIOUS!
Ingredients
Crispy Rice
- 3/4 cup dry rice
- 3 tbsp vegan yogurt
- 2 tsp vegan butter
- 2 tsp oil
Red Curry
- 1 tbsp oil
- 1 shallots minced
- 1 clove of garlic minced
- 1 tbsp minced ginger
- 2 tbsp red curry paste
- 5-6 mushrooms quartered
- 2 medium carrots sliced
- 1/2 red bell pepper cut into 1-inch squares
- 1 13.5-oz can full-fat coconut milk
- 1/2 cup water
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp tomato paste
- 1/4 tsp chili flakes
- 1/4 tsp salt
- 1 tbsp lime juice
- a handful of fresh cilantro
Instructions
- Start by cooking the rice. Bring a large pot of salted water to a boil. Once boiling, add the dry rice and cook for about 7 minutes, or until just tender. Drain and set aside, covered.
- Prepare the curry: heat the oil in a medium pot or saucepan. Once hot, sautée the shallots, garlic, and ginger for a couple minutes. Add the red curry paste and sautée for another 2 minutes.
- Add the mushrooms, carrots, red bell pepper, and cook for another 5 minutes.
- Pour in the full-fat coconut milk, water, maple syrup, soy sauce, tomato paste, chili flakes, and salt. Bring to a boil and let simmer uncovered for about 20 minutes or until carrots are tender. Cover to keep warm.
- While the curry is cooking, prepare the crispy rice. Mix about 1/2 cup of cooked rice with the vegan yogurt.
- Melt the vegan butter and oil in a 7-inch clay pot or deep skillet (I personally used two 4.5-inch clay pans and divided the butter and oil) over low-medium heat.
- Once the butter has melted, add the rice yogurt mixture to the pan and spread it into an even layer using the back of a spoon. Add the rest of the rice and slightly pack it down. Using a chopstick or the handle of a wooden spoon, make 4-5 holes in the rice. This will allow steam to escape.
- Cook over low-medium heat for about 18 minutes, rotating the pan every 2-3 minutes by 1/8 of a turn. This will prevent the rice from browning unevenly.
- Using a spatula or tablespoon, check the edges to see if the rice has developed a crust and if it's golden brown. Run the spoon around the edges of the pan, place a plate over the pan and carefully but quickly invert the rice cake over the plate. You should have a beautiful golden brown crust! Cut into 4-6 pieces.
- To serve, divide the curry between 3 serving bowls and top with crispy rice pieces, fresh cilantro, and a squeeze of lime!
- This red curry will keep for up to 3 days in the refrigerator. Crispy rice is best served the same day.
Nutrition
Serving: 1 (with rice) | Calories: 428 kcal | Carbohydrates: 55.4 g | Protein: 7.7 g | Fat: 19.8 g | Fiber: 2.4 g | Sugar: 10 g