Vegan Thai Coconut Curry
We recently came back from spending 5 nights camping and kayaking through the Broken Group Islands. If you haven't heard of them (and I would't blame you since they're fairly unknown), they are an archipelago of tiny islands on the west coast of Vancouver Island. Some of the islands are on the open ocean (next stop: Japan!) but many of them are hidden back a little ways and are very protected.
The mornings are often foggy and hauntingly beautiful but by afternoon the sun would poke its head out and lift the grey. We even found some white sand beaches. Can you believe this pic was taken in Canada? Ya, me neither. I had no idea we had white sand beaches and turquoise water! I'm getting all choked up looking at these pictures again. I'm not a person who cries very often but it was so gorgeous there that I had a lump in my throat more than once. Seriously, that's so unlike me but I just couldn't help it.
We played around in the tidal pools for hours and found oodles of sea life …
And the prettiest hermit crab I've ever seen …
And the tiniest hermit crab I've ever seen. Isn't he the cutest thing ever!
We reached our arms over the edges of our kayaks and picked oysters off the shallow ocean floor …
And then found a tucked away little beach to devour all of our yummy ocean treasure. *There was another pic I almost shared with you but got a little too embarrassed in the end. It's of me looking like a 3 year old with the biggest silliest grin on my face and an oyster in each hand. I *might* have been a bit ecstatic about this ocean harvested feast. 🙂
So what about this Vegan Thai Coconut Curry that probably brought you to this post in the first place? Ok I'm just about to share that with you.
We found ourselves “stranded” on a little sandy point between two islands at low tide. After checking out the chart (tee he he I love that pic!), we did what any other camper/kayaker/serious lover of food would do: we made a giant pot of some of the best Thai Coconut Curry and scooped it out of our bowls and into our mouths with a half a clam shell.
Thai curry is my go to comfort food. I could seriously eat it everyday. It was getting a little chilly as the sun was going down and this big pot of soul soothing warmth tasted even better than it usually does.
I have to tell you this … after we finished dinner and repacked our kayaks we headed out in the dark. The water was so calm it was like a sheet of glass. Above us the full moon cast a silvery trail across the water and the phosphorescence made each paddle stroke shimmer and sent a trail of sparkly water from the backs of our kayaks. It was magical. I wish I had photos to share with you but I was so overcome by the moment that I forgot about the camera.
Back to this Vegan Thai Coconut Curry. I know we made it on a weather beaten log on a little sand spit between two islands but you can easily make this at home. And I promise that it will taste just as good eaten with a spoon rather than a clamshell. 🙂
If you are going camping and want to make this just put the curry paste, soy sauce and sriracha in a 1 cup mason jar and bring that and the rest of the ingredients with you. You'll be able to whip it up in no time flat. Quick note: I made this curry vegan because my very handsome man's daughter is vegan. Usually I would put a little fish sauce or this Prawn Stock in it as it does add a depth of flavour that you just can't get without it. Either way though, it is really really delicious!
If you make this Vegan Thai Coconut Curry, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
This vegan Thai coconut curry is a staple around here. It's very easy to make and has tons of flavor. Bonus that it's a flexible recipe so you can add all your favorite veggies!
- A splash of oil
- 2 onions, quartered
- 1 long eggplant, halved and sliced into half moons
- 6 cloves of garlic, minced
- 2 cans coconut milk
- 2 peppers (any colour), diced large
- A handful of mushrooms, sliced
- 2 sticks of celery, sliced
- 1 carrot, cut in half then cut into half moons
- A few handfuls of cherry tomatoes
- 1 package of soft tofu, cut into cubes
- 1/4 cup Thai curry paste*
- 3 tablespoons soy sauce
- 1–3 tablespoons sriracha, to taste
- 1 1/2 cups of quinoa
- Bring quinoa and 3 cups of water to a boil in a medium sized pot. Reduce heat to the very lowest setting and cook, covered, for 10 minutes. Remove from heat and let sit until the rest of the curry is finished.
- While the quinoa is cooking, add a good splash of oil to the bottom of a large pot. Add the eggplant and onions. Don't be surprised when the eggplant soaks up all of the oil; this is normal. Cook on medium high for about 5-7 minutes. Add the garlic and cook for 30 more seconds.
- Add both cans of coconut milk, the peppers, mushrooms, celery, carrot and cherry tomatoes. Stir in the curry paste, soy sauce and sriracha. Bring to a boil then reduce heat and simmer for about 10 minutes. Add the tofu and warm through, about 2 minutes. Remove from heat.
* The type of curry paste you use will make a big difference in this recipe. I use either Amoy or Mae Jin (make sure you use the curry paste and not the cans of pre-made curry.) The only type of curry paste that I really wouldn't recommend is Thai Kitchen as I find it is spicy but flavourless.
If you want to make this a 1 pot meal add the quinoa plus 2 cups of water to the curry a few minutes after you add the veggies. Add a little more water if you find it is getting too thick.