Vegan Thai Roselle Red Curry (Kaeng Kra-jip)

Discover the unique taste of Vegan Thai Roselle Red Curry, a tangy and aromatic dish. This recipe, inspired by fresh Hua Hin garden ingredients, is a must-try for any food enthusiast. Learn how to create this delicious, plant-based meal from scratch!

Here's a delicious recipe for Vegan Thai Roselle Red Curry (Kaeng Kra-jip) featuring the tart and vibrant roselle leaves (or hibiscus leaves) as the star ingredient. This curry is packed with flavor, combining creamy coconut milk with the unique tang of roselle.

Vegan Thai Roselle Red Curry (Kaeng Kra-jip)

Serves: 3-4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients:

• 2 cups fresh roselle leaves (or 1 cup dried roselle leaves, rehydrated)
• 1 can (400ml) coconut milk > Making coconut milk at home
• 1 cup water or vegetable broth
• 1 cup diced tofu or mushrooms (for protein)
• 1 small eggplant, sliced (optional)
• 1 cup bamboo shoots (optional, for texture)
• 1 red bell pepper, sliced
• 3-4 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised
• 1 tbsp coconut sugar (or brown sugar)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp salt (adjust to taste)
• 1 tbsp lime juice (adjust to taste)

Red Curry Paste (Vegan Version):

• 3-4 dried red chilies (soaked & deseeded for less heat)
• 3 cloves garlic
• 1 shallot, chopped
• 1 thumb-sized piece galangal (or ginger)
• 1 stalk lemongrass (white part only, sliced)
• 1 tsp coriander seeds (toasted)
• 1 tsp cumin seeds (toasted)
• 1 tsp white pepper
• 1 tsp turmeric powder (for color)
• 1 tbsp mushroom sauce (or vegan fish sauce substitute)

(Alternatively, use 3 tbsp store-bought vegan red curry paste.)

Instructions:

1. Prepare the Curry Paste:

   • If making homemade paste, blend all curry paste ingredients into a smooth paste using a little water or coconut milk.

2. Cook the Curry:

   • Heat ½ can of coconut milk in a pot over medium heat until it starts to separate.
   • Add 2-3 tbsp curry paste and stir-fry for 2-3 mins until fragrant.
   • Add remaining coconut milk, water/broth, lemongrass, and kaffir lime leaves. Simmer for 5 mins.

3. Add Vegetables & Protein:

   • Add eggplant, bamboo shoots, tofu/mushrooms, and bell pepper. Simmer for 5-7 mins until tender.

4. Add Roselle Leaves:

   • Stir in roselle leaves and cook for 2-3 mins (they cook quickly).
   • Season with soy sauce, coconut sugar, salt, and lime juice to balance sourness.

5. Serve:

   • Remove lemongrass before serving.
   • Garnish with fresh Thai basil or more roselle leaves.
   • Enjoy hot with steamed jasmine rice or sticky rice!

Tips:

• If using dried roselle leaves, soak in warm water for 10 mins before adding.
• For extra creaminess, use full-fat coconut milk.
• Adjust spice level by adding more or fewer chilies.

This vegan Kaeng Kra-jip is a unique, tangy, and aromatic Thai curry that’s perfect for showcasing roselle’s tart flavor. 🌱🍛

Our garden, blessed by Thailand’s perfect growing seasons, gives us a rich harvest of fresh produce. 🥒🌿 We joyfully craft traditional Thai dishes from this bounty. Find our beloved recipes here: https://sites.google.com/view/huahinservices/our-garden/recipes