Vegan Thai Red Curry Recipe แกงเผ็ดมังสวิรัติ | Thai Recipes

Share it with your friends Like

Thanks! Share it with your friends!

Close

Don’t just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry without a drop of fish sauce!

You all know I love my meat and fish sauce, but I absolutely LOVED this curry and I did not miss the meat at all, and it’s because of the little decisions you make along the way, and also one secret ingredient!

RELATED VIDEOS:
Red Curry Paste: https://youtu.be/xsyrSvUCW_A?t=1m41s
Coconut Milk 101: https://youtu.be/HXzELWHyOAg

JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen

MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/vegan-red-curry

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen
https://twitter.com/HotThaiKitchen
https://www.pinterest.com/hotthaikitchen

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

Comments

Pailin's Kitchen says:

HELLO LOVELY VIEWERS! Important Note:

If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

Krishma Adatia says:

Can I just say that my husband forbid me to make any Thai currys because they just turned out horrible! But I gathered the courage and went against his word and thought ill try it one last time with your recipe and what can I say…..WOW!!! IT WAS INCREDIBLE! Thank you so much! It was super tasty and delicious! And my husband loved it too! I will definitely be making it again! Thank you so much again xxxx

Xiao Bai says:

Thank you so much!! Curry is my favorite food and now i am suddenly really good at making it! 😀 i can now eat it whenever i want!! 🥰❤❤❤

Synthetase2 says:

Question: I include onions and garlic in many recipes, including my Thai curries. Is that weird? Why don't you include them here? I'm reluctant to try it without them.

Shrikanth Nambanath says:

Beautiful cook beautiful dish 😊

Hoan Tran says:

I love everything I have learned from you. Have a wonderful day with your family. Especially with your son K!!! 🥰

Paul King says:

Once again you've got me CRAZY CRAVING THAI FOOD. Your going to make me Fatter. 💋

exonerator says:

This looks super delicious! I have always had doubts about putting tomato paste in Asian curry because I feel like tomatoes are for Mediterranean dishes. I have also had a lot of disappointing results with vegan curries. But your video has given me faith again. I can't thank you enough Pai!

Julesclues says:

The only thing I don’t have atm are basil leaves.. is it ok to leave them out or is it an important ingredient?

Ajia Cooper says:

Lovely as always! I just popped in to see what you put in your veggie red curry! My version is similar, shitake mushrooms (a must and same always reconstituted!), bamboo shoots, baby corn, cauliflower and strips of kale. I love how versatile curry is, on of my fav comfort foods, especially with a bowl of coconut rice, oh yeah baby, behave!

Henriett Bognár says:

The pepper name: KÁPIA in Hungary :). Long chopped red pepper. The food looks so nice! Thank you!

maria cecilia jardeleza says:

Pailin, this recipe was so damn good! I added baby corn, eggplant, and fried the tofu so it soaks up all that sauce.

Christy says:

Pai is sooo smart and funny! Watching her videos over the years. I just made this, and I doubled the recipe (10 tbsp of curry paste 🥵) . I accidentally did 2 tbsp of golden mountain (original recipe calls 1/2 tbsp = double should be 1 tbsp) , but it still came out really well. The chewy shiitake mushrooms …. yum!!! The only thing Ingredient I was missing…..and I need to find a Thai market soon, or else I’ll do something crazy like buy a kaffir lime tree. It’s so hard to find. (I just realized I’m also making her agar fruit jello this weekend!)… her cooking is starting to become part of my lifestyle as well ☺️

H says:

Looks so good. Can you do a video using chicken?

Bavi says:

I made this recipe today. It was the best Red curry we had. I used fresh thai red chillies. Thank you. Also I found those long peppers are sold as Shepherd pepper in my local asian store.

marvin harms says:

Definitely gonna try this👌 Thank you Hot Thai Chef🔥😍🤗

christastic100 says:

I’m so hungry now

chaliceb5 Reacher says:

I love your channel. Thanx for posting your knowledge. 😉

Christina says:

Delicious! I love kombucha squash curry or pineapple curry too 💕💕💕

Judy V Nichols says:

Where can I find the recipe for this?

Write a comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.