Thai curry is a spicy and flavourful dish that has gained immense popularity around the world. It is a staple in Thai cuisine and is loved for its unique blend of spices and aromatics. Thai curry is a versatile dish that can be made with a variety of ingredients, making it a favourite among vegans and non-vegans alike.
Veganism is a lifestyle choice that is gaining momentum all over the world. It involves abstaining from the consumption of animal products, including meat, dairy, and eggs. Veganism is not only good for the environment but also for personal health. In Thai cuisine, veganism is particularly relevant as many traditional Thai dishes contain non-vegan ingredients such as fish sauce, shrimp paste, and animal-derived broths.
In this article, we will explore the world of Thai curry from a vegan perspective. We will look at the different types of Thai curries, the ingredients used, and their vegan alternatives. We will also provide a step-by-step guide to making vegan Thai curry at home and some tips for perfecting the dish. Whether you are a vegan or simply looking to reduce your consumption of animal products, this article will provide you with all the information you need to enjoy the delicious flavours of Thai curry.
Ingredients in Thai Curry
Thai curry is a complex dish that involves a variety of ingredients to create its unique flavour profile. Traditional Thai curry includes a combination of fresh herbs, vegetables, spices, and protein. However, many traditional Thai curry recipes include non-vegan ingredients such as fish sauce, shrimp paste, and animal-derived broths.
Non-vegan ingredients in Thai curry can pose a challenge for vegans who want to enjoy this delicious dish. Fortunately, there are plenty of vegan alternatives to these ingredients that can be used in Thai curry without sacrificing flavour.
One of the most common non-vegan ingredients in Thai curry is fish sauce, which is used to add a salty and savoury flavour to the dish. However, soy sauce is an excellent vegan substitute for fish sauce. It has a similar salty taste and can be used in the same quantity as fish sauce.
Another non-vegan ingredient that is commonly used in Thai curry is shrimp paste. It is used to add a depth of flavour and umami taste to the dish. However, vegetable broth is an excellent vegan alternative to shrimp paste. It has a savoury taste and can be used in place of shrimp paste in equal amounts.
Miso paste is another vegan alternative that can be used in Thai curry. It is made from fermented soybeans and has a rich umami taste. It can be used in place of shrimp paste to add depth of flavour to the dish.
Overall, there are plenty of vegan alternatives to the non-vegan ingredients used in Thai curry. By using these alternatives, like red bell pepper, tofu, sweet potatoes, green onions, vegans can enjoy the delicious flavours of Thai cooking without compromising their values.
Types of Thai Curry
Thai cuisine is famous for its spicy, flavourful curries. There are several different types of Thai curry, each with its own unique taste and ingredients. Here are the most popular types of Thai curry, their differences, and how they can be made into vegan thai food:
Vegan Thai Red Curry: Red thai curry is the most popular type of Thai curry. It is made with red curry paste, which is a blend of red chilies, lemongrass, ginger (ideally fresh ginger), garlic, and spices. The curry is cooked with coconut milk, vegetables, and a protein such as tofu or tempeh. Red curry has a slightly sweet and spicy taste and is often served with jasmine rice.
Vegan variations of red curry can be made by using vegetable broth instead of chicken broth and tofu or tempeh as a protein source. Additionally, vegan substitutes for fish sauce and shrimp paste can be used to make the dish completely vegan.
Thai Green Curry Recipe: Green curry is made with a blend of green chilies, lemongrass, galangal, and spices. It is cooked with coconut milk, vegetables, and a protein source such as tofu or tempeh. Green curry has a spicy and slightly sweet taste and is often served with jasmine rice.
Variations of green curry can fit perfectly into vegan diets by using vegetable broth instead of chicken broth and tofu or tempeh as a protein source. Vegan substitutes for fish sauce and shrimp paste can also be used.
Thai Yellow Curry: Yellow curry is made with yellow curry paste, which is a blend of turmeric, lemongrass, ginger, garlic, and spices. The curry is cooked with coconut milk, vegetables, and a protein source such as tofu or tempeh. Yellow curry has a mild, sweet taste and is often served with jasmine rice.
Vegan variations of yellow curry can be made by using vegetable broth instead of chicken broth and tofu or tempeh as a protein source. Vegan substitutes for fish sauce and shrimp paste can also be used.
Panang Curry: Panang curry is made with a blend of red chilies, lemongrass, galangal, and spices. The curry is cooked with coconut cream, vegetables, and a protein source such as tofu or tempeh. Panang curry has a sweet and savoury taste and is often served with jasmine rice.
Vegan variations of Panang curry can be made by using vegetable broth instead of chicken broth and tofu or tempeh as a protein source. Vegan substitutes for fish sauce and shrimp paste can also be used.
Overall, Thai curries are a delicious and flavourful dish that can be enjoyed by vegans with some simple substitutions. Whether you prefer a spicy red curry or a mild yellow curry, there is a Thai curry to suit every taste.
Making Vegan Thai Curry
Thai curry is a flavourful and fragrant dish that can be easily made vegan. Here’s a step-by-step guide to making vegan Thai curry:
Choosing the Curry Paste: The key ingredient in Thai curries is the curry paste. Choose from store-bought curry paste or make a homemade paste using a food processor. Some recommended brands for store-bought curry paste include Thai Kitchen and Maesri.
Preparing the Ingredients: Gather all the ingredients and prepare them by cutting them into bite-sized pieces. Vegetables such as bell peppers, green beans, baby corn, and bok choy work well in Thai curry. Tofu cubes can be used as a substitute for meat.
Cooking the Curry: In a large pot, heat up some coconut oil over medium heat. Add the curry paste and stir until fragrant. Pour in a can of coconut milk and stir well. Add the vegetables and tofu and let it simmer until the vegetables are tender. Season with soy sauce, rice vinegar, and sugar to taste. Serve with jasmine rice and garnish with fresh basil leaves (or Thai basil) and fresh lime juice (or lime wedges).
Tips for perfecting the dish:
- Adjusting the Heat: Thai curries can be quite spicy, so adjust the heat according to your preference. Use less curry paste or substitute some of it with a milder curry paste such as yellow curry paste.
- Adding Umami Flavour: To add more depth of flavour to the dish, add umami-rich ingredients such as miso paste or soy sauce.
- Storing Leftovers: Store leftovers in an airtight container and keep them in the refrigerator for up to 3 days. Reheat on medium-low heat and add some vegetable broth if it has thickened.
By following these simple steps and tips, you can create a delicious and vegan Thai curry at home. Enjoy!
In conclusion, Thai curry can be made vegan by substituting non-vegan ingredients with vegan alternatives. Some key takeaways from this article include the different types of Thai curries, the importance of choosing the right curry paste, and tips for perfecting the dish.
One key ingredient in Thai curry is coconut milk, which adds a creamy texture and a subtle sweetness to the dish. Coconut milk is also a vegan alternative to dairy milk and cream, making it a popular ingredient in vegan cooking.
I encourage you to try making vegan Thai curry at home using the recipe and tips provided in this article. It’s a great way to explore Thai cuisine while staying true to your vegan diet.