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Vegan Thai Red Curry with Mushrooms

This Vegan Thai Red Curry is a vibrant blend of spices, earthy mushrooms, and creamy coconut milk, elevated by fresh Thai basil and kaffir lime leaves, making it a comforting dish perfect for family dinners or cozy nights in.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Curry Base
  • 6.7 ounces coconut milk Look for full-fat for creaminess.
  • 2 tablespoons vegan Thai red curry paste Thai Kitchen is recommended for its rich flavor.
  • 1/2 cup water Vegetable broth is a great alternative.
Mushrooms and Herbs
  • 60 ounces sliced champignon mushrooms Fresh works best; substitute with shiitake for a robust taste.
  • 1 cup Thai basil leaves About 4-5 stalks, plus more for garnish.
  • 4-6 pieces kaffir lime leaves Fresh if possible, but dried will do.

Method
 

Preparation
  1. Heat a heavy-bottomed saucepan over medium-low heat.
  2. Add about 2 tablespoons of coconut milk and all of the Thai red curry paste, stirring until fragrant.
  3. Pour in the remaining coconut milk and the water (or broth) and bring to a gentle boil.
  4. Add the champignon mushrooms and cook for about 5 minutes.
  5. Stir in the Thai basil and kaffir lime leaves, cooking for another minute until fragrant.
  6. Turn off the heat and serve the curry warm, garnished with extra Thai basil.

Notes

Ensure coconut milk is at room temperature for quicker blending. For a creamier texture, blend half the mushrooms with coconut milk before adding them back in. Curry can be stored in the fridge for up to 3 days or frozen for up to 2 months. Always taste and adjust seasoning before serving.