Clean Red Curry 🌶🥬 (Vegan-Friendly!)

Name: Clean Red Curry 🌶🥬 (Vegan-Friendly!)
Total time: 5400 s
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: 4 small shallots; 1 handful fresh fingerroot (about 1/4 cup or 20 grams); 10 dried red chilies; 2 slices galangal; 1 handful lemongrass (about 1/4 cup or 20 grams); 15 black peppercorns; 1 head garlic; 2 kaffir limes (use both zest and leaves); Coriander seeds (optional); 7 oz tempeh (about 200 grams; or substitute with your choice of protein); 1 carton unsweetened almond milk; 7 oz Thai eggplant (about 200 grams); leaves Fresh Thai basil; Pink Himalayan salt, to taste; 1 little stevia, to taste

Natz @cook_24102310

During Buddhist Lent, I set a small goal to reduce my meat consumption, so I started eating clean with a focus on vegan meals—using plant-based protein instead of meat and minimizing animal products. Personally, I like my food a little spicy. Last Sunday, I tried making a red curry without shrimp paste, coconut milk, oil, white sugar, or MSG. I loved the flavor, so I wanted to share this recipe for anyone eating clean but craving something bold and flavorful.

For this recipe, I use tempeh (fermented soybeans) instead of meat, but you can substitute with chicken, pork, fish, meatballs, or firm tofu if you prefer.

Natz @cook_24102310

For this recipe, I use tempeh (fermented soybeans) instead of meat, but you can substitute with chicken, pork, fish, meatballs, or firm tofu if you prefer.

Saved

Ingredients

1 hour 30 minutes

Serves 3-4 servings

Red Curry Paste Ingredients
4small shallots
1 handfulfresh fingerroot (about 1/4 cup or 20 grams)
10dried red chilies
2 slicesgalangal
1 handfullemongrass (about 1/4 cup or 20 grams)
15black peppercorns
1 headgarlic
2kaffir limes (use both zest and leaves)
Coriander seeds (optional)
Red Curry Ingredients
7 oztempeh (about 200 grams; or substitute with your choice of protein)
1 cartonunsweetened almond milk
7 ozThai eggplant (about 200 grams)
leavesFresh Thai basil
Pink Himalayan salt, to taste
1little stevia, to taste

Saved

Steps

1 hour 30 minutes

1

Prepare the curry paste: Wash and chop all paste ingredients into small pieces. Blend them in a blender or food processor until fairly smooth, adding a little water to help blend if needed.
2

Wash and cut the Thai eggplant, basil, and tempeh (or your chosen protein) into bite-sized pieces.
3

Heat a pan over low heat. Add 2 tablespoons of almond milk and the blended curry paste. Sauté until fragrant. Add the remaining almond milk and a little water. Simmer over low heat until it starts to boil, then add the Thai eggplant, tempeh (or protein), and basil in that order.
4

Season with pink Himalayan salt and a little stevia. Taste and adjust seasoning as desired. Simmer for another 2-3 minutes, then serve.