Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.

I serve this on top of riced cauliflower that has been sauteed with ghee and garlic, on a baked potato, on rice (not whole30), spiralized zucchini zoodles. So many options!
See notes below to make this with quail eggs, chicken, beef, pork, or shrimp.

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 Whole 30

Paleo

Primal 

Vegetarian Red Curry

1 block of medium firm tofu, pressed if possible, then cubed (Not for Whole30)*

1 tablespoon Ghee, for frying tofu if using

3/4 can of full fat coconut milk shaken

1-2 tablespoons of red curry paste 

About 5 cups of Vegetables cut into 1.2 inch cubes

Fish sauce, to taste

1/4 cup of Thai basil leaves

Vegetables:

Eggplant (I peel ours)

Summer sqush

Onion

Mushrooms- button, king oyster, etc

Bell pepper

Broccoli

Cauliflower

Green beans

Sweet potato, cut smaller than other vegetables as they take longer to cook

Optional ingredients I add if I have them:

1 garlic clove minced

1 inch piece peeled sliced ginger

4 kaffir lime leaves

3 inch lemongrass piece, bruised

1. Heat a pan on the stove add ghee if using tofu.
2. Fry tofu cubes on each side until browned. Remove and set aside.
3. If using potatoes or sweet potatoes, brown them on each side with ghee. Remove and and set aside.
4. Place 1/3 of the coconut milk into the pan along with the curry paste, heat until fragrant. Add any optional ingredients (garlic, ginger, kaffir, lemongrass) at this time also.
5. Add vegetables that take longer to cook into the curry first, like potatoes. Cook part way.
6. Stir in remaining vegetables, and cook stirring often.
7. Add coconut milk, stir.
8. Cover and simmer until vegetables are crisp tender.
9. Add broth or stock to thin the coconut curry as needed.
10. Remove from heat, add fish sauce to taste and stir in basil leaves.
11. Serve with rice or riced cauliflower. 

*You can use chicken, pork, beef, or shrimp to this dish to make it a complete Whole30 meal. It of course won't be vegetarian. Add these items into step two, brown them in the pan with ghee. The chicken, beef, or pork can be simmered with the vegetables in step 8 until cooked through. The shrimp can be stirred in before serving so they don't over cook.

* Boiled peeled quail eggs are also wonderful in this dish, add them to the pan on step 8.

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