Don't just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry without a drop of fish sauce!
You all know I love my meat and fish sauce, but I absolutely LOVED this curry and I did not miss the meat at all, and it's because of the little decisions you make along the way, and also one secret ingredient!
RELATED VIDEOS:
Red Curry Paste:
Coconut Milk 101:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Vegan Thai Red Curry Recipe แกงเผ็ดมังสวิรัติ | Thai Recipes
Don't just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry without a drop of fish sauce!
You all know I love my meat and fish sauce, but I absolutely LOVED this curry and I did not miss the meat at all, and it's because of the little decisions you make along the way, and also one secret ingredient!
RELATED VIDEOS:
Red Curry Paste: https://youtu.be/xsyrSvUCW_A?t=1m41s
Coconut Milk 101: https://youtu.be/HXzELWHyOAg
JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen
WRITTEN RECIPE: https://hot-thai-kitchen.com/vegan-red-curry
MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen
https://twitter.com/HotThaiKitchen
https://www.pinterest.com/hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
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I’m not even vegan but I’m loving all these alternate recipes! I’ve been on a Hot Thai/Pai’s Kitchen marathon for the past 2 days so this is good timing!
So glad to see you putting out lots of vegan and vegan friendly recipes! 🙂
I like the way you talk and explain. Your curry looks yummy . Thanks
Finally! Over the past month I’ve been veganizing your curries to the best of my abilities and I’m so happy you did an official version 🙂
Please make more vegan recipes!!!
Yes!!! Turned out so good. 😃
Slay me Queen of Thailand
Arianasus Gode im weak lol
lol
LOVE IT!!!!! Can you do more vegan recipe? I’m Cambodian and I try to make some of my childhood comfort food vegan/vegetarian but it doesn’t taste the same
This is great timing since I’ve followed you for the last few years and have been vegan since February this year! Thanks and keep up the great work!!
YAY!!!!
Yay! Pai and Mary COLAB please!!!!
Ohhh a collab would be so cool!! Pleaseeee
I would love to see a vegan massaman curry, that would make so excited
I made this last night. All I can say is, “Oh my God, I never have to go to a Thai restaurant again!”
The dish was out-of-this-world delicious! I never thought I could re-create such authentic Thai food. Now I want to make so many other dishes.
Thank you for your great recipes, Pailin! If I can do this, anyone can.
Cooked this today for my partner! thanks a lot, we are not vegan or vegetarian, but damn this dish has some great flavours!
I’ll keep going to my Thailand Restaurant I’ve been going to for the last 30 years in Park Slope, Brooklyn. lol… I’m a good cook but I don’t think I can make it as good as you. This looks so good. TY ♡
I have been making this recipe for the past year and a half, and till this day I return to this video for guidance ❤️ LOVE this recipe and for those that haven’t tried it, this is a must 😍 I like to add Broccoli & Chestnuts to this also.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
@Vaishali C Thai red chillis (fresh) ..
I jjjj
Aweaeam. H
can we fry the tofu before we apply it to the curry
Please make more vegan recipes video 😃 thanks
I just made this and it is one of the most delicious things I’ve ever tasted. Next time I’m gonna try it with sweet potato instead of tofu to switch it up!
You can also try (certain kinds of) squash!
@Synthetase2 Yes! Kabocha squash is particularly yummy!!
As I’m home bound with lots of free time these days, I have started to try and learn how to make Thai food. Today I made a acorn squash green curry with chicken, onions, long red pepper and it was great for a first attempt. But I want to make some tofu dishes, and this dish will be my next adventure. It’s amazing, using coconut milk and curry as a starting point, you can do so much. I will do my best to pick up on Pailin’s little pointers and hope to learn how to cook many more Thai recipes. I’ve always loved Thai food, and it is so fun to be able to make it myself (yummy too). Thanks for sharing with us your cooking secrets Pailin!
hey lovely recipe! thank you! I can’t wait to buy all the ingredients and make it! This pepper in Greece we call it Florini’s pepper (Florina pepper is the translation in English) is a pepper cultivated in the northern Greek and specifically in the wider area of Florina; for which it is named. And I ve never found it in the US! I am surprised you did 🙂
The pepper name: KÁPIA in Hungary :). Long chopped red pepper. The food looks so nice! Thank you!
Lovely as always! I just popped in to see what you put in your veggie red curry! My version is similar, shitake mushrooms (a must and same always reconstituted!), bamboo shoots, baby corn, cauliflower and strips of kale. I love how versatile curry is, on of my fav comfort foods, especially with a bowl of coconut rice, oh yeah baby, behave!