Vegan Red Curry
Ingredients: Dried shiitake mushrooms, Canned bamboo shoots, Medium-firm smooth tofu, Coconut milk, Red curry paste (vegan) · 45 min cook time · 450kcal · ~₩16,700
Ingredients
50g Dried shiitake mushrooms, 200g Canned bamboo shoots, 300g Medium-firm smooth tofu, 800ml Coconut milk, 50g Red curry paste (vegan), 1tbsp Tomato paste, 250ml Mushroom soaking water, 2tbsp Soy sauce, 0.5tsp Golden Mountain sauce, 1tbsp Palm sugar, 3leaves Kaffir lime leaves, 2peppers Long red peppers, 0.5cup Thai basil
Instructions
1. Soak dried shiitake mushrooms in hot water until rehydrated and chewy. Squeeze out the water, reserving it, then remove stems and slice the mushrooms.
2. Wash canned bamboo shoots thoroughly, then boil in water for about 5 minutes. Drain and wash again to remove any strong smell.
3. Reduce coconut milk in a pot until it thickens and the coconut oil starts to separate from the milk.
4. Add vegan red curry paste to the reduced coconut milk and fry it until fragrant and the oil separates from the paste.
5. Stir in tomato paste, which adds umami flavor to the curry.
6. Add the remaining coconut milk and about one cup of the reserved mushroom soaking water to the pot. Bring to a boil and allow the curry paste to dissolve.
7. Season the curry with soy sauce, a dash of Golden Mountain sauce, and palm sugar to balance the flavors.
8. Roughly tear kaffir lime leaves to bruise them and release their flavor, then add them to the curry.
9. Add the sliced mushrooms and bamboo shoots to the curry.
10. Gently add the medium-firm tofu, spreading it out without stirring too much to prevent it from breaking. Submerge the tofu in the liquid.
11. If the curry is too thick, add a little more mushroom broth to thin it out. Simmer for at least 10 minutes to allow the tofu and bamboo shoots to absorb the flavors.
12. Add sliced long red peppers for color and cook for about one minute.
13. Turn off the heat and stir in fresh Thai basil. The residual heat will wilt the basil.
14. Serve hot over jasmine rice. Be careful when eating tofu as it retains heat for a long time.
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