Cooked - Thai Red Curry Broth Over Miso Butter Rice

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Red Curry Broth Over Miso Butter Rice

1.0

4 ounces + 1 tablespoon red curry paste

1 teaspoon grated ginger

Zest of 1 lime

1 teaspoon curry powder

1-13.5 ounce can full-fat coconut milk

½ cup vegan chicken broth

1 teaspoon tamari

1 teaspoon brown sugar

Juice of ½ lime

½ large globe eggplant, cut into strips

1 ½ tbsp olive oil

½ tsp salt and pepper

1 block extra firm tofu, pressed and cubed

1 tbsp olive oil

1 tbsp tamari

½ tsp garlic

½ tsp coriander

½ tsp umami or mushroom powder, optional

1 tsp cornstarch

Miso butter rice

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

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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