Hey y’all, it’s been a long time coming!
In this blog post, I’ll be sharing with you my journey to cook my first Thai Vegan Recipe. Few days ago, I ate at a local Thai Food restaurant named Baby Elephant. Which by the way, if you’re ever the area of Walnut, CA; I recommend you try out Baby Elephant it’s honestly one of the best Thai food ever. Anyways, my friend ordered the Thai Vegan Curry since she’s vegan. I’m not really a huge fan of curries; however, in this case I just went in to try it out cause why not!? Y.O.L.O. After eating the first bite, I was in shock…it was so deliciously creamy.. you can literally taste the coconut-curry. I loved every single bite of it! After a few days later, my cousin Maan made a Youtube Video of how to make Vegan Kare-Kare. Which inspired me to recreate the Thai Vegan curry homemade. Mind you, I was no expert when it comes down to cooking curry since it was my first time making this dish.
There were a few ingredients I used to make it:
- 1 Eggplant
- 1/2 Broccoli
- 2 Potatoes
- 1 Tofu
- 1 Zucchini
- Diced up Cilantro
- 2 Coconut milk cans
- 1 tblspn. Turmeric
- 1 tblspn. Yellow curry powder/paste (salt-free from Sprouts)
First, I started by using a towel with a paper towl on top of it. Then I placed my tofu on top of the towel with a pan on top of the tofu. Inside the pot was a wine bottle. It sounds a bit of a pyramid process.. (watch my video at 1:02 to see it visually). I wanted to make sure that all of the water came out of the tofu. I waited roughly 15-20 minutes for it to dry up.
Next, I chopped up all of my vegetables into cubes which, I seperated them into bowls that way it wasn’t mixed together yet. Once, everything was chopped up: I boiled a pot of water for 15-20 minutes until it was hot enough to start softening up the potatoes.
While, the potatoes were boiling, I chopped up my tofu at the same time. After my potatoes were done, I moved onto the veggies and tofu by cooking it stiry fry. I let it seamer on medium heat for 5-10 minutes.
Once that was done, I added my two cans of coconut milk onto a bigger pot. I added 1 tablespoon of Yellow Curry Powder with 1 tablespoon of Turmeric. From here, I just added a few fresh lemon drops, dash of cumin and pepper. Mix the flavors until desired then add the veggies and tofu to let it seamer on low heat for 5-7 minutes.
Overall, the cooking process wasn’t as hard as I thought it would be. On the down side, I burned my tofu really bad as in crispy-black burnt type. Everthing else was decent for my first time I’d say. Luckily, none of my friends and I got food poisoning so that’s a thumbs up lol..? I’ll just have to keep on practicing until I finaly perfect the taste. Leave comments down below which curry flavor do you prefer? I wanted to try the green curry next time. Watch my video down below: How to not make Thai Vegan Curry! Until next time!