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Vegan Thai Red Curry with Mushrooms

A quick and comforting bowl of Vegan Thai Red Curry with mushrooms, combining rich coconut milk with fragrant flavors for a soul-soothing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Curry
  • 6.7 ounces coconut milk Use full-fat for the creamiest texture.
  • 2 tablespoons vegan Thai red curry paste Check the label for vegan certification.
  • 60 ounces sliced champignon mushrooms Can substitute with shiitake or portobello.
  • 1/2 cup water Adjust based on desired thickness.
  • 1 cup Thai basil leaves Fresh is best!
  • 4-6 leaves hand-torn kaffir lime leaves Substitute with lime zest if unavailable.
  • to taste salt and pepper Seasoning is key!

Method
 

Preparation
  1. Set a saucepan over medium-low heat. Add about 2 tablespoons of coconut milk and all of the Thai red curry paste. Stir for about 1–2 minutes until fragrant.
  2. Pour in the rest of the coconut milk and all of the water. Bring to a gentle boil while stirring occasionally.
  3. Add the sliced champignon mushrooms. Stir them in and cook for about 3–5 minutes.
  4. Add in the Thai basil leaves and hand-torn kaffir lime leaves. Cook for another minute, then turn off the heat.
  5. Ladle the Vegan Thai Red Curry into bowls and serve warm. Garnish with extra basil and a squeeze of lime if desired.

Notes

This curry can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Avoid overcooking basil to preserve its flavor.