Asian•quick
Vegan Thai Red Curry with Mushrooms
This Vegan Thai Red Curry with Mushrooms is quick and easy but super flavorful. Ready in just 20 minutes, this healthy mushroom curry is perfect for a midweek meal and also freezer-friendly!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6.7 ounces coconut milk
- 2 tablespoons vegan Thai red curry paste
- 60 ounces sliced champignon mushrooms
- 1/2 cup water
- 1 cup Thai basil leaves (about 4-5 stalks) (plus more for garnish)
- 4-6 hand-torn kaffir lime leaves
Instructions
- 1
Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of the coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.
- 2
Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil.
- 3
Add the champignon mushrooms and stir for a few minutes.
- 4
Toss in the Thai basil leaves and then the kaffir lime leaves.
- 5
Cook for another minute or so. Then, turn off the heat and serve warm.