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Vegan Thai Curry With Mushrooms, Red Pepper and Sweet Potatoes

Serves 42 tablespoons olive oil2 tablespoons ginger, peeled, finely diced1 tablespoon + 1 teaspoon garlic, peeled, finely sliced2 tablespoons red curry paste2 cups cremini mushrooms, caps only, quartered2 cups red bell pepper, destemmed, seeded, cut into ½-inch pieces2 cups sweet potatoes, peeled, cut into ½-inch pieces (about 1 large potato)2 14-ounce cans coconut milk1 tablespoon brown sugar1 teaspoon salt2 tablespoons lime juice, freshly squeezed (about 1 large lime)¼ cup basil, leaves only, finely chopped {pinterest_rich_pins_images} Vegan Thai Curry With Mushrooms, Red Pepper and Sweet Potatoes {/pinterest_rich_pins_images}

Vegan Thai Curry With Mushrooms, Red Pepper and Sweet Potatoes

  • 1/5
    Vegan Thai Curry With Mushrooms, Red Pepper and Sweet Potatoes
  • 2/5
    Ingredients: brown sugar, basil, lime, salt, jasmine rice, garlic, curry paste, ginger, coconut milk, red pepper, sweet potato and crimini mushrooms
  • 3/5
    Heat the oil over medium-high heat in a large soup pot or Dutch oven. Add the ginger, garlic and curry paste, and sauté, stirring often, until soft, about 6 to 8 minutes.
  • 4/5
    Add the vegetables and stir to combine with the paste. Pour in the coconut milk, add the sugar and salt, and bring to a boil.
  • 5/5
    Thai curry paste container

Text, photos and food cooked by Michal Martinek

Sep 11, 2015

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Vegan Thai Curry With Mushrooms, Red Pepper and Sweet Potatoes

I’m actually not sure how authentic a Thai this recipe is. For one, it’s missing a fish sauce—a fiercely pungent condiment made from fermented fish and salt that adds an extra umami layer to soups and curries—which I appreciate, but don’t cook often enough with to take up space in my cupboard. It’s an animal product as well. Also, fresh kaffir lime leaves, lemongrass and galangal might be more accurate, but they’re part of the store-bought curry paste that I’m using here.

Still, I think this streamlined version is great. A highly satisfying comfort food with exquisite flavor, it’s ideal as a quick workweek dinner or a potluck crowd-pleaser.

There isn’t much to it, but you need to get a few key ingredients. The curry paste is available in most supermarkets, either red or green (I prefer red, but both work in this recipe), and the canned coconut milk is probably somewhere in close proximity.

You can alter the vegetables or add more to those three—just use six cups total as your volume guide. Carrots, peas, zucchini and pumpkin, for example, all work great. Sometimes I add thinly sliced red onion or sweet corn, and cubed tofu as well. If you eat meat, add it. Chicken thighs cut into small chunks are yummy, and so are shrimp (but add those at the end, for two minutes max, as they cook quickly). As you can see, it’s a versatile recipe open to creative interpretation.

Serve it over steamed jasmine rice. And as with all curries, it tastes better the second day. 

O

  1. Serves 4
  2. 2 tablespoons olive oil
  3. 2 tablespoons ginger, peeled, finely diced
  4. 1 tablespoon + 1 teaspoon garlic, peeled, finely sliced
  5. 2 tablespoons red curry paste
  6. 2 cups cremini mushrooms, caps only, quartered
  7. 2 cups red bell pepper, destemmed, seeded, cut into ½-inch pieces
  8. 2 cups sweet potatoes, peeled, cut into ½-inch pieces (about 1 large potato)
  9. 2 14-ounce cans coconut milk
  10. 1 tablespoon brown sugar
  11. 1 teaspoon salt
  12. 2 tablespoons lime juice, freshly squeezed (about 1 large lime)
  13. ¼ cup basil, leaves only, finely chopped

1

Heat the oil over medium-high heat in a large soup pot or Dutch oven. Add the ginger, garlic and curry paste, and sauté, stirring often, until soft, about 6–8 minutes.

2

Add the vegetables and stir to combine with the paste. Pour in the coconut milk, add the sugar and salt, and bring to a boil. Lower the heat to medium, and simmer until the vegetables are soft and the milk has cooked down slightly, about 15–20 minutes.

3

Stir in the basil and lime juice, and continue cooking for 1 minute. Taste for salt and adjust to taste. Serve with steamed jasmine rice.

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