Vegan January-Day 14: Red Mushroom Thai Curry.

This simple dish is packed full of flavor and takes no time to make.


Prep instructions

 

Collect your vegetables: spring onions, bok choy and two different mushrooms of your choice. (I suggest button and shiitake mushrooms for this dish.)


Cut your mushrooms in half and chop up the bok choy into thin slices. Thinly slice the spring onions to use as garnish.


Measure out 1 cup of water, 1 ½ tbsp of peanut butter, and 1 cup of coconut milk. You will also need one veggie stock cube.


For your base, you can use several things: leafy greens, rice noodles, or jasmine rice. The choice is yours, and you can even do a combo of different bases.


You have two options here when it comes to the red curry paste: to either make your own red curry paste or buy some for the store. To make your own curry paste, blend the following ingredients together: several chillies (without the seeds), several stems of lemon grass, several garlic cloves, juice of 1 lemon, 2 tbsp of tomato paste, 2 tbsp of soy sauce, 2 tsp of cumin seeds, 2 tsp of fresh ginger, and 4 tbsp of coriander seeds.


Cooking instructions

 

Put your chopped mushrooms and bok choy in a non-stick pot or pan. Cook the vegetables for 3 minutes on medium heat.


Add in the red curry paste and cook for several minutes until the vegetables are flavored with the paste.


The remaining ingredients will need to be added into your pot: water, peanut butter, coconut milk, and veggie stock cube. Place a lid on the pot and let it cook for 10 minutes.

*If you are using rice noodles, add them in here as well.*

*If you are using rice, place rice in a pot to cook for 10 minutes.*


Once the 10 minutes are up, your curry is ready to serve. Use the base of your choice and garnish the meal with spring onions and anything else you feel called to add.