Meatless Monday: Vegan Red Thai Curry with Tofu

(This is a photo of Khao San Road’s Vegan Red Curry, taken with my iPhone).

Thai cuisine is definitely one of my favourites, but it’s really hard to find a Thai restaurant in Toronto with veg options that don’t contain fish sauce or other hidden ingredients.

There is one, however’and luckily for me, it’s the best Thai restaurant in the city. Seriously, I’m addicted.

The restaurant, Khao San Road, even has a separate menu that’s entirely vegan.

While I can’t claim I have the ability to make thai food taste as good at home as it does at Khao San Road, that doesn’t mean I  haven’t tried.

This recipe is my version of my favourite dish there’Red Curry.

Ingredients

1 can full fat coconut milk
1 tbsp red curry paste (I used Thai Kitchen)
2 garlic cloves, minced
Olive oil
Salt
1 red pepper, chopped
1.5 cups cubed kabocha squash
1 thai chili, thinly sliced
1 cup button mushrooms, sliced
2 tbsps thai basil leaves
1 block extra-firm tofu, cubed

Directions

In a medium to large pot on medium heat, heat olive oil. Add garlic, red pepper, thai chili and mushrooms, and sauté until mushrooms have shrunken. Add squash, tofu, thai basil, coconut milk and curry paste and mix to combine. Put a lid on the pot and let cook for 20 to 40 minutes, or until the squash is cooked through and the flavours have combined. Add salt to taste.

-Katharine Watts, Associate web editor