Thai red curry bowl with miso butter rice

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit.
  2. 2Preheat the oven to 425 degrees Fahrenheit.
  3. 3Preheat the oven to 425 degrees Fahrenheit.
  4. 4Add Thai red curry paste into the pan with neutral oil and cook for 2-3 minutes until the paste darkens and becomes fragrant.
  5. 5Add Thai red curry paste into the pan with neutral oil and cook for 2-3 minutes until the paste darkens and becomes fragrant.
  6. 6Add Thai red curry paste into the pan with neutral oil and cook for 2-3 minutes until the paste darkens and becomes fragrant.
  7. 7Add fresh ginger, lime zest, and curry powder to the pan.
  8. 8Add fresh ginger, lime zest, and curry powder to the pan.
  9. 9Add fresh ginger, lime zest, and curry powder to the pan.
  10. 10Pour in a can of coconut milk, vegan chicken broth, tamari, and brown sugar into the pan.
  11. 11Pour in a can of coconut milk, vegan chicken broth, tamari, and brown sugar into the pan.
  12. 12Pour in a can of coconut milk, vegan chicken broth, tamari, and brown sugar into the pan.
  13. 13Whisk to combine and let the red curry sauce simmer, uncovered, for 5-7 minutes until warmed through.
  14. 14Whisk to combine and let the red curry sauce simmer, uncovered, for 5-7 minutes until warmed through.
  15. 15Whisk to combine and let the red curry sauce simmer, uncovered, for 5-7 minutes until warmed through.
  16. 16Remove from heat and squeeze in the lime juice.
  17. 17Remove from heat and squeeze in the lime juice.
  18. 18Remove from heat and squeeze in the lime juice.
  19. 19Toss the eggplant in olive oil, salt, and pepper.
  20. 20Toss the eggplant in olive oil, salt, and pepper.
  21. 21Toss the eggplant in olive oil, salt, and pepper.
  22. 22Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning.
  23. 23Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning.
  24. 24Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning.
  25. 25Add cornstarch to the tofu and toss again.
  26. 26Add cornstarch to the tofu and toss again.
  27. 27Add cornstarch to the tofu and toss again.
  28. 28Place the seasoned eggplant and tofu on a parchment-lined baking sheet.
  29. 29Place the seasoned eggplant and tofu on a parchment-lined baking sheet.
  30. 30Place the seasoned eggplant and tofu on a parchment-lined baking sheet.
  31. 31Bake for 25-30 minutes until crispy.
  32. 32Bake for 25-30 minutes until crispy.
  33. 33Bake for 25-30 minutes until crispy.
  34. 34Prepare the miso butter rice by adding miso and butter to cooked rice and mixing well.
  35. 35Prepare the miso butter rice by adding miso and butter to cooked rice and mixing well.
  36. 36Prepare the miso butter rice by adding miso and butter to cooked rice and mixing well.
  37. 37Build your bowl by adding miso butter rice, roasted eggplant, and tofu.
  38. 38Build your bowl by adding miso butter rice, roasted eggplant, and tofu.
  39. 39Build your bowl by adding miso butter rice, roasted eggplant, and tofu.
  40. 40Pour a lot of the red curry sauce over the rice, eggplant, and tofu.
  41. 41Pour a lot of the red curry sauce over the rice, eggplant, and tofu.
  42. 42Pour a lot of the red curry sauce over the rice, eggplant, and tofu.
  43. 43Top it with cilantro, scallion, and a lime wedge.
  44. 44Top it with cilantro, scallion, and a lime wedge.
  45. 45Top it with cilantro, scallion, and a lime wedge.

Ingredients

  • 4 ounces red curry paste
  • 4 ounces red curry paste
  • 4 ounces red curry paste
  • 1 tablespoon red curry paste
  • 1 tablespoon red curry paste
  • 1 tablespoon red curry paste
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 teaspoon grated ginger
  • 1 lime lime zest
  • 1 lime lime zest
  • 1 lime lime zest
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 0.5 cup vegan chicken broth
  • 0.5 cup vegan chicken broth
  • 0.5 cup vegan chicken broth
  • 1 teaspoon tamari
  • 1 teaspoon tamari
  • 1 teaspoon tamari
  • 1 teaspoon brown sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon brown sugar
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 0.5 lime lime juice
  • 0.5 large globe eggplant
  • 0.5 large globe eggplant
  • 0.5 large globe eggplant
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 0.5 tsp salt and pepper
  • 0.5 tsp salt and pepper
  • 0.5 tsp salt and pepper
  • 1 block extra firm tofu
  • 1 block extra firm tofu
  • 1 block extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp umami or mushroom powder
  • 0.5 tsp umami or mushroom powder
  • 0.5 tsp umami or mushroom powder
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • miso butter rice
  • miso butter rice
  • miso butter rice
  • scallions
  • scallions
  • scallions
  • cilantro
  • cilantro
  • cilantro
  • neutral oil
  • neutral oil
  • 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.
Thai red curry bowl with miso butter rice | Clip Recipe