Description
A creamy and flavorful vegan Thai red curry with mushrooms that offers a delightful balance of spices and coconut milk, perfect for a comforting meal.
Ingredients
Scale
- 6.7 ounces coconut milk
- 2 tablespoons vegan Thai red curry paste
- 60 ounces sliced champignon mushrooms
- 1/2 cup water
- 1 cup Thai basil leaves (about 4–5 stalks)
- 4–6 hand-torn kaffir lime leaves
Instructions
- Heat a saucepan over medium-low heat for about 2-3 minutes.
- Add 2 tablespoons of coconut milk and the Thai red curry paste; stir until fragrant (1-2 minutes).
- Pour in the remaining coconut milk and water; bring to a gentle boil (3-5 minutes).
- Add the sliced champignon mushrooms; cook for 4-5 minutes until softened.
- Toss in the Thai basil and torn kaffir lime leaves; stir for another minute.
- Turn off the heat and let the dish rest for a minute before serving warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This dish can also be prepared ahead of time, just add fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg