Food Everything+ Add
← All recipes

Thai Red Curry Broth Over Miso Butter Rice

by julieandamy_
dinnerThaiEasyRecipesplantbaseddinnerredcurryvegancurry
Source: https://www.tiktok.com/t/ZP8ppsDvW

Ingredients

produce
  • 1lime zest
  • 1 teaspoonginger(grated)
  • cilantro
  • scallions
  • 1/2lime juice(Juice)
  • 1/2eggplant(cut into strips)
protein
  • 1 blocktofu(pressed and cubed)
dairy
  • 13.5 ounce cancoconut milk(full-fat)
pantry staple
  • 1 teaspooncurry powder
  • 4 ouncesred curry paste
  • 1 tablespoonred curry paste
  • 1 tbspolive oil
  • 1 tbsptamari
  • 1/2 tspgarlic powder
  • 1/2 tspcoriander
  • 1/2 tspumami or mushroom powder(optional)
  • 1 tspcornstarch
  • neutral oil
  • 1 teaspoontamari
  • 1 teaspoonbrown sugar
  • 1 1/2 tbspolive oil
  • 1/2 tspsalt
  • 1/2 tsppepper
other
  • 1/2 cupvegan chicken broth

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the eggplant in olive oil, salt, and pepper.
  3. Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Add cornstarch and toss again.
  4. Place eggplant and tofu on a parchment-lined baking sheet.
  5. Bake for 25-30 minutes until crispy.
  6. Heat neutral oil in a skillet or pot on medium. Add curry paste, ginger, and lime zest. Cook for 2-3 minutes until the paste darkens and is fragrant.
  7. Add coconut milk, broth, tamari, and brown sugar. Stir or whisk to combine.
  8. Gently simmer, uncovered, for 5-7 minutes until warmed through.
  9. Remove from heat and squeeze in lime juice.
  10. Serve with roasted eggplant, tofu, miso butter rice, scallions, and cilantro.