Thai curry is a finger licking curry. Usually we hear about Yellow, Red or green Thai curry but the below one is an easy Khao soi recipe, which has Burmese influence to it. It is light and soupy. You can enjoy it with a bowl of jasmine sticky rice or good old flat noodles. It is a healthy curry which can be eaten by vegans and even those who are going gluten free. Northern Thai curry is perfect when you want something light and delicious. I have used a red Thai curry paste from the market, as it is more convenient but you can always use whole spices to make that broth.
Thai cuisine is full of jewels which can be made vegan very easily. Whether it is vegetarian Thai soup, Pad thai noodles or Tom yum rice. Wonton soup or pot stickers. No wonder Asian cuisine is so popular everywhere. It always tastes so amazing and yummy no matter what you cook. I love my spices and Asian cuisine uses its spices in its own way. Dishes are usually one pot meals like curry noodle soup or so they cook fast and uses veggies to your liking. It is a great way of having melons in a light broth. If you do not have Jasmine rice, you may use normal rice as an accompaniment for this khow suey recipe.Other vegan dishes that I like include green moong dal curry , plum chutney ,garlic knots , pumpkin lentil curry ,vegan dal makhani , chickpea korma curry , vegan carrot dogs , chana dal recipe & potato curry recipe.
Is Thai curry vegan?
Not always. You must always check the ingredients to confirm whether your Thai curry paste is vegan. Some recipes may contain fish sauce or shrimp paste. I always check with the chef before ordering it outside too. What may be considered vegetarian in some cuisines, may not be so in yours.
Health benefits of winter melon
- Aids weight loss
- Boosts vision
- Protects the heart
- Aids digestion and helps detox body
- Boosts immunity
- coconut milk
- winter melon
- sweet potato
- Thai curry paste
- Heat coconut milk in a pan. Let it come to a boil
2. Add Thai curry paste to it and mix well.
3. Cook until you get that nutty aroma.
4. Once it comes to a boil, add the chopped winter melon to it and mix well. Melons release water as they cook.
5. Add sweet potatoes and let it cook until they soften. Add salt as per your taste and water if needed.
Serve hot with Jasmine rice or noodles.
- If you do not have winter melon, you may use any other variety like long melon or zucchini for this curry. Some people like to add vegan fish sauce to this curry. Other important ways to serve it is as chiang mai noodles where noodles are served instead of rice with khao soi recipe.
- Common pairings for khao soi include sour mustard, crispy fried noodles, vermicelli noodles You can make khao soi tofu recipe or add protein like soy drumsticks , fresh shallots, and yellow noodles.
- You can use coconut milk or coconut cream instead of light coconut milk if you like. If using cream, add some water to it while boiling as it is thicker. You can serve this Thai coconut curry with any rice if you do not have jasmine rice.
- If you are a non vegetarian you may add the choice of meat to this gravy along with the vegetables. You may add chicken broth for flavor and serve it with egg noodles for a Thai coconut curry noodle soup.
- Vegans can also add tofu strips or mock meat strips if they want something meaty along with rice noodles or rice.
- You may also add vegetable broth instead of water to make this curry richer.
- Store it in refrigerator for 2-3 days.
Always reheat your left overs before consumption. Discard if you feel the taste or smell is rancid.
Vegan Northern Thai curry | Khao soi recipe
- 1 can coconut milk light small can
- ¼ cup Thai red curry paste
- 1 cup winter melon chopped
- 1 cup sweet potatoes chopped
- Salt as per taste
- Heat coconut milk in a pan. Let it come to a boil.
- Add Thai curry paste to it and mix well.
- Once it comes to a boil, add the chopped winter melon to it and mix well. Cook over medium heat for few minutes.
- Add sweet potatoes and let it cook until they soften.
- Serve hot with Jasmine rice or noodles.
There is a major difference between northern and southern Thai food. Southern dishes are more spicy, hotter and saltier while northern Thailand dishes are milder.