I stopped counting how many days since we started this blog. It has been a long journey, and it feels like a part of the routine. Although this is a digital part of our life, it means a lot to us. This blog helps us grow in so many aspects, but most importantly, it keeps records of the wonderful times we had in the form of food stories and traveling tales. Along the ride, we met friends who kept coming here to find simple recipes to feed their families or to read about where we have been. We created a Facebook Page which became a spontaneous window for us to talk. I love chatting with everyone on there. You can leave the comment or send me personal messages on that page. I always want this to be two-sided communication, because to be honest, it started to look weird if I only talk alone all these whiles. So thanking for sending me little messages time to time.
And surprisingly, a lot of friends who frequent our blog are vegetarians. I often get questions like how to make the vegetarian version of the recipes or how should Thai vegetarian or vegan meal be prepared. In the process of helping you adapt the recipes to suit your lifestyle, you also help me make better choice in my diet. I eat better. I began to enjoy clean and fresh produce. I cook vegetarian dishes often at home, and I have to be honest, vegetarian dishes are very healthy, delicious and budget friendly.
Here is one of our wholesome curry rites. Usually when it comes to Thai Red Curry, I always use Chicken with some eggplants. This version is filled with colorful, seasonal goodness. I use pumpkin, mushroom, winter melon and eggplants. You can have this curry with rice or noodle. And as you might have seen on our previous post, we serve it with our homemade beetroot noodle.
Thai Vegetable Red Curry (Vegan)
200 gm button mushroom- clean and sliced
2 cups pumpkin- cubed
100 gm eggplants
2 cup winter melon- cubed
A handful of basil
2 tbsp Thai Red Curry Paste (look for the vegetarian version which doesn’t include shrimp paste)
3 cups coconut cream- divided
2 tsp light soy sauce
In a pot, heat 1 cup of coconut cream over the medium heat stove. Cook until the coconut cream is boiling, then add Thai Red Curry Paste.
Stir the coconut cream and curry paste together for 2 minutes or until aromatic.
Add another cup of coconut cream and 2 cup of water. Bring to boil.
Add all vegetable except basil. Cook for 10-15 minutes or until the vegetable are soft and cooked well. Add light soy sauce to taste.
Add the rest of coconut cream and simmer further for 1 minute. Turn off the heat and add the basil.
Serve hot with rice or noodle.