Vegan Jungle Curry (Kaeng Pa)

5 from 8 votes

Course: Main Course

Cuisine: Thai

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 3 bowls

Calories: 450kcal

Author: Kelly

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.

Heat wok or a similar pot to medium-high heat.
Pour in the 1½ tbsp cooking oil and swirl to coat the bottom of the wok. Add 1 package firm tofu or seitan 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 2 tbsp red curry paste or green curry paste, 1 small eggplant, sliced and quartered, 1/2 cup straw mushrooms, sliced, 1/2 jar bamboo shoots in oil, 2 cups water or vegetable stock, 1 tbsp vegan fish sauce, and 2 tsp palm 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 1 sprig Thai basil leaves. Spoon curry over 3 cups Cooked Jasmine Rice or noodles and enjoy.

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.