Thai red curry bowl with miso butter rice
Directions
- 1Preheat the oven to 425 degrees Fahrenheit.
- 2Add Thai red curry paste into the pan with neutral oil and cook for 2-3 minutes until the paste darkens and becomes fragrant.
- 3Add fresh ginger, lime zest, and curry powder to the pan.
- 4Pour in a can of coconut milk, vegan chicken broth, tamari, and brown sugar into the pan.
- 5Whisk to combine and let the red curry sauce simmer, uncovered, for 5-7 minutes until warmed through.
- 6Remove from heat and squeeze in the lime juice.
- 7Toss the eggplant in olive oil, salt, and pepper.
- 8Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning.
- 9Add cornstarch to the tofu and toss again.
- 10Place the seasoned eggplant and tofu on a parchment-lined baking sheet.
- 11Bake for 25-30 minutes until crispy.
- 12Prepare the miso butter rice by adding miso and butter to cooked rice and mixing well.
- 13Build your bowl by adding miso butter rice, roasted eggplant, and tofu.
- 14Pour a lot of the red curry sauce over the rice, eggplant, and tofu.
- 15Top it with cilantro, scallion, and a lime wedge.
Ingredients
- 4 ounces red curry paste
- 1 tablespoon red curry paste
- 1 teaspoon grated ginger
- 1 lime lime zest
- 1 teaspoon curry powder
- 1 can full-fat coconut milk
- 0.5 cup vegan chicken broth
- 1 teaspoon tamari
- 1 teaspoon brown sugar
- 0.5 lime lime juice
- 0.5 large globe eggplant
- 1.5 tbsp olive oil
- 0.5 tsp salt and pepper
- 1 block extra firm tofu
- 1 tbsp olive oil
- 1 tbsp tamari
- 0.5 tsp garlic
- 0.5 tsp coriander
- 0.5 tsp umami or mushroom powder
- 1 tsp cornstarch
- miso butter rice
- scallions
- cilantro
- neutral oil
Equipment
panwhiskgraterskilletovenbaking sheetparchment paper
Tips
- You can customize the meal to your liking.
- If you're not crazy for curry paste, you can omit the additional tablespoon.
- For the miso butter rice, refer to the recipe in the previous post.
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