Try some of our favourite vegan Thai meals Tofu Pad Prik Khing & Kow Tom
OUTSTANDING VEGAN MEALS
We can make almost anything on our menu vegan, just ask. Two must try dishes are Vegan Drunken Noodles and Vegan Tofu Prik King
NOT JUST A GREAT THAI RESTAURANT THE BEST VEGAN FOOD IN BRISBANE
We can make almost anything on our menu vegan, just ask.
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Our Vegan Thai Recipes user 2018-05-21T08:54:46+00:00
Great vegan Thai recipes to try at home.
Here is two of our very own vegan Thai meals that we cook on a regular basis in our restaurant. I hope you try them at home and love them as much as me. Thai food is really easy to make vegan, in stir fries its just the oyster sauce that needs to be replaced with a vegan equivalent like mushroom sauce.
The first meal is the Tofu Prik Khing stir fry, its a red curry paste stir fry with green beans, capsicum. The second is traditionally a breakfast food in Thailand Kow Tom (Rice soup) also know as “Jo” in different regions this can be found all over Thailand and is usually vegan as is.
We sell all the necessary ingredients at our shop if you cant find at your local Asian grocer.
Tofu Pad Prik Khing.
1 heaped table spoon of red curry paste 1 heaped table spoon of coconut cream 2 table spoons of vegetable oil 3 table spoons of vegetarian stir fry sauce ¼ table spoon of sugar ½ cup chopped green beans ½ cup chopped red capsicum 1 cup chopped tofu
Get your wok or frying pan nice and hot Mix the curry paste, coconut cream, vegetable oil, stir fry sauce and sugar into a wok or frying pan Allow the ingredients to mix together in the heat and the curry paste to release its fragrant aromas Toss in the tofu and green beans and stir them through till they are cooked Lastly add the capsicum and stir through a little more (capsicum cooks faster than the other ingredients so throw it in last and only for a bit) Garnish with a dolop of coconut cream Serve with Steamed Jasmine Rice
You can add thinly sliced kaffir lime leaf to this meal for some extra depth in flavour Put it in at the start with the sauces in the pan, and also on top to garnish
Kow Tom (Rice Soup).
1 heaped table spoons of thinly sliced ginger 1 Litre (4 cups) water or your own vegetable stock 2 cups of steamed jasmine rice (already cooked) 3 table spoons of soy sauce a pinch of white pepper powder 1 table spoon of fried garlic 1 table spoon of fried shallots ½ cup chopped coriander ½ cup finely sliced shallots 1 cup chopped vegetables of your choice (we recommend green veggies such as beans, snow pea, broccoli, zucchini etc.)
If using water instead of your own vegetable stock add 1 table spoon Massel chicken stock powder (this product is vegan)
Never throw out vegetable scraps, they are great to make a vege stock for use in this recipe. Get a pot of water on the stove (or your vegetable stock) Add the ginger and allow it to come to the boil Add your rice and let the water come back up to the boil Add your vegetables and give them enough time to cook but not too long that they become too soft Add the soy sauce, white pepper powder, fried garlic, fried shallots, coriander and shallots Let all the ingredients cook for 1 more minute and your done
Garnish with some more chopped coriander, fried shallots and dried chilli powder if you like it spicy