The sweetness helps to balance out the strong flavors of the chilis in the red curry paste. Sweetener: You can use a liquid sweetener like maple syrup or agave or opt for brown sugar.Garlic & Ginger: For my preparation I used fresh, but if you’d like to save on extra chopping, you can use some dry, ground versions or pre-minced varieties.You can also use almond butter or cashew butter, just make sure it is a runny nut butter for best consistency. Peanut Butter: Use a natural style peanut butter.Thai Red Curry Paste: Ensure that your curry paste is vegan as many traditional Thai red curry pastes tend to include shrimp paste.Highly recommend her version of Vegan Thai Red Curry. And while they might not be traditional, some creators like Hot Thai Kitchen offer a few vegan-friendly recipes that make it easier to still enjoy the flavors of Thai cuisine without sacrificing on flavor. Unless specifically marked, it’s always a good idea to check with the ingredients when making it yourself or ordering it out. Traditional curries in Thai cuisine normally include shrimp paste in the curry base itself or some fish sauce for flavor in the sauce base. The powerful fragrant paste is made up of a blend of different ingredients including dried red long chilies ( prik chee fah), lemongrass, kaffir lime rind, garlic, shallots and shrimp paste. If you’ve heard of dishes like Thai Red Curry, this paste is what is used. Red Curry Paste (source) is one type of curry base used in a variety of Thai dishes. The curry paste alone provides a good amount of complexity in flavors to this dish without having to utilize a long list of ingredients. This is a flavorful dish using pretty simple ingredients.And that includes the prep time, cooking the rice and making the curry itself.
You can enjoy this meal in 30 minutes.I am not a fast chopper, and when I timed it, my ingredients were ready to go in less than 10 minutes. For the things you do need to chop, they are aren’t complicated. And instead of chickpeas we are using tofu for that perfect chewy texture to compliment the creamy curry sauce.
I really enjoyed the flavors in my Peanut Curry Chickpea Wraps, it was only a matter of time before I wanted to make this into a proper dinner meal on the stove top.
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