Vegan Jungle Curry (Kaeng Pa)
Servings: 3 bowls
Calories: 450kcal
Cost: $1.60 per bowl
Want to make curry but don't have any coconut milk? Kaeng pa got your back. This is a Thai vegan jungle curry which is naturally coconut-free.
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Equipment
- Wok (or deep skillet)
- Spatula
Ingredients
- 1½ tbsp cooking oil
- 1 package firm tofu or seitan (extra-firm tofu is fine too)
- 2 tbsp red curry paste or green curry paste
- 1 small eggplant, sliced and quartered
- ½ cup straw mushrooms, sliced (see Note 1)
- ½ jar bamboo shoots in oil (*optional)
- 2 cups water or vegetable stock
- 1 tbsp vegan fish sauce (see Note 2)
- 2 tsp palm sugar
- 1 sprig Thai basil leaves
- 3 cups Cooked Jasmine Rice (for serving)
Instructions
- Heat wok or a similar pot to medium-high heat.
- Pour in the oil and swirl to coat the bottom of the wok. Add tofu in a single layer and pan-fry for two minutes on each side, or until each piece is golden brown and lifts without sticking.
- Add curry paste, eggplant, mushrooms, bamboo shoots, water, fish sauce, and sugar. Give everything a quick stir.
- Cover and bring to a boil, then turn heat down to medium-low and simmer for at least half an hour, or until the vegetables have softened to your liking.
- Remove from heat and stir in the Thai basil leaves. Spoon curry over jasmine rice or noodles and enjoy.
Notes
- If you can't find straw mushrooms, any kind of mushroom will work in this vegan jungle curry. Slice into 1-inch pieces.
- You can either make your own vegan fish sauce, or substitute with an equal amount of light soy sauce. (If you're not sure if your soy sauce is light or dark, it's light.)
- This recipe is adapted from Rasa Malaysia and Healthy Thai Recipes.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 437mg | Potassium: 239mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2289IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 4mg