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Vegan Thai Red Curry with Mushrooms

A soothing and aromatic Vegan Thai Red Curry that's easy to prepare, rich in flavors, and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Curry Base
  • 6.7 ounces rich coconut milk Adds a luscious texture and sweetness.
  • 2 tablespoons vegan Thai red curry paste The heart of the dish, infusing it with spices.
  • 1/2 cup water Contributes to the desired consistency.
Main Ingredients
  • 60 ounces sliced champignon mushrooms Adds a hearty bite.
  • 1 cup fresh Thai basil leaves Adds fragrant, peppery freshness.
  • 4-6 hand-torn kaffir lime leaves Elevates the curry with their zesty aroma.

Method
 

Preparation
  1. Set a saucepan over medium-low heat. Allow the pan to warm up before adding ingredients.
  2. Once the pan is hot, pour about 2 tablespoons of coconut milk into the saucepan, followed by all of the vegan Thai red curry paste. Stir until fragrant.
  3. Pour the remaining coconut milk and all the water into the saucepan. Increase the heat and bring to a gentle boil.
  4. Add the sliced champignon mushrooms to the pan, stirring them in to absorb the flavors for a few minutes.
  5. Add the fresh Thai basil leaves and hand-torn kaffir lime leaves, stirring gently to incorporate.
  6. Let the mixture cook for another minute, then turn off the heat and serve warm, garnished with additional Thai basil if desired.

Notes

Consider sautéing chopped onions and garlic at the beginning for added depth. A splash of lime juice just before serving adds a refreshing zing. Sliced chili peppers can be included for heat.