Vegetarian Thai Red Curry with Eggplant

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Vegetarian Thai Red Curry with Eggplant

 

This Vegetarian Thai red curry recipe is easy to follow and combines shallots,

lemongrass, red chillies, galangal, cumin, coriander seeds, kaffir lime leaves,

wheat gluten or tofu, yams or sweetpotatoes, Japanese or Chinese eggplant,

shiitake mushrooms, and Thai holy basil to form a delectable vegetarian dish

that will tantalize the taste buds.

 

INGREDIENTS:

PASTE:

3 shallots, sliced

1 stalk lemongrass, lower half sliced finely and upper half set aside

1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons

Thai red chilli sauce

3 cloves garlic

1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)

¼ tsp. white pepper (may be substituted with black pepper)

1 tsp. ground cumin

2 Tbsp. coriander seeds, ground with pestle & mortar (or 1 Tbsp. ready-bought

ground coriander)

3 Tbsp. regular (light) soy sauce

1 kaffir lime leaf

½ tsp. dark soy sauce

1 tsp. sugar

1-2 Tbsp. regular chilli powder (depending on how " red " you want your red curry)

 

OTHER:

3-4 kaffir lime leaves

1 Japanese eggplant or 1 small Chinese eggplant, cut into bite-size pieces (do

not peel)

1 red pepper, chopped into bite-size pieces

½ cup shiitake mushrooms, sliced

1 small sweet potato (or yam), peeled and cut into cubes

½ cup fresh Thai holy basil leaves (if unavailable, substitute sweet basil)

1 package wheat gluten " chicken " or " beef " , OR 1 package firm tofu cut into

bite-size cubes

1 1/2 to 2 cans coconut milk

 

PREPARATION:

 

To make the paste, place all ingredients in a food processor (or blender). Add ½

can of the coconut milk and process into a paste.

Place paste, wheat gluten or tofu, remaining coconut milk, and limes leaves in a

large casserole dish.

Stir well, until paste is thoroughly mixed with other ingredients.

Bake at 375 degrees for 20 minutes. Then remove from oven, stir, and add

vegetables. (Note: if vegetables are not covered with the sauce, you can add 1/2

can more coconut milk.)

After another 10 minutes, remove from oven.

Check to make sure vegetables are cooked, then do a taste test for salt and

spice.

If not salty enough, add up to 2 Tbsp. more soy sauce. If not spicy enough, add

another red chilli, sliced finely. If too salty, add up to 2 Tbsp. lime juice.

If too spicy, add an additional cup of coconut milk (yoghurt will work too if

you are non-vegan) and stir well.

Place in a large serving bowl and sprinkle with fresh basil leaves (these can be

roughly chopped if too large).

Serve with plenty of Thai fragrant rice (white or brown) for a nutritionally

complete and satisfying meal.

 

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