It's cold and rainy season here in California, and you know what that means soup and broth time. I've made a pescatarian version of this last year, but since going egg-free, dairy-free, I veganized all of my necessary condiments for cooking, that's including fish sauce. So the only animal product I now consume is just strictly seafood. This recipe is much similar to my pescatarian version, but of course, minus the seafood and fish sauce. I was mind blown to see vegan fish sauce at whole foods, and I knew the moment I picked this up, I had to recreate my favorite dishes with it.
You know dinner was good when you want to eat it the next day for breakfast and of course over rice! I have no shame; I love my rice, even in the morning. This Coconut Thai red curry is so rich in flavor, and the eggplant katsu (<-- click for recipe) went perfectly with this dish.
Few tips before getting started:
-You can add whatever vegetables you want with this coconut curry, but I only used acorn squash and eggplant katsu on the side to keep this simple.
-Other vegetables that can go with this dish are bell peppers, eggplants, green beans, carrots, etc.
-Feel free to use light coconut milk if you want a lower fat content.
-You can serve this over brown rice, cauliflower rice if you want lower carbs options.
-You can pre-make the eggplant Katsu ahead of time as I did and reheat them in the air-fryer at 375F for 5 minutes.