Gaeng Phed Talay

Gaeng Phed Talay is a vibrant, vegan twist on the classic Thai red curry, featuring an array of plant-based seafood alternatives that deliver umami and texture. This dish is rich in flavors and spices, creating a comforting meal that transports you straight to Thailand.

Ingredients

• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegan fish sauce - 1 tablespoon
• Tofu (firm) - 200 grams, cubed
• King oyster mushrooms - 150 grams, sliced
• Seaweed (nori or wakame) - 10 grams, rehydrated and chopped
• Broccoli - 100 grams, cut into florets
• Bell pepper (red) - 1 medium, sliced
• Lime juice - 1 tablespoon
• Thai basil leaves - a handful
• Cilantro - for garnish
• Cooked jasmine rice - to serve
• Chili (fresh, optional) - 1, sliced

Steps

1. In a medium pot, heat 1 tablespoon of coconut milk over medium heat and add the red curry paste, stirring until fragrant.
2. Pour in the remaining coconut milk and vegan fish sauce, and bring to a gentle simmer.
3. Add the cubed tofu and sliced king oyster mushrooms to the pot, cooking for 5-7 minutes until they soften.
4. Stir in the broccoli florets and bell pepper slices, and let them cook for another 5 minutes until tender yet crisp.
5. Add the rehydrated seaweed and lime juice, mixing well to combine all ingredients.
6. Remove from heat and stir in the Thai basil leaves.
7. Serve the curry hot over cooked jasmine rice, garnished with fresh cilantro and sliced chili if desired.

Nutrition

• Calories: 490
• Protein: 18 g
• Carbs: 56 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables that support immune health.
• High in plant-based protein from tofu, promoting muscle health.

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