Can you actually enjoy a skinny version of red curry??? YES! My lightened up version of traditional red curry gives you all the Thai curry flavor without all of the fat + calories. Once you try this Oat Milk Red Curry, you will not be sorry!!!! You might not ever go back to the full fat version.
There are some occasions where only a bowl of curry will do. You know those occasions. The robust aromatic flavors in Thai curries are second to none. Sometimes a traditional curry recipe (like this one here) is absolutely perfect. Alternatively, on a busy night, maybe you ran out of canned coconut milk, maybe you are really keeping those calories in check, or maybe you just don’t like coconut!
Personally, I try to limit my saturated fat content in all forms so using oat milk seemed like the perfect alternative. The key to getting this dish as close to the real thing as possible is the combination of the oat milk and the corn starch slurry. This combination gives it the creamy texture similar to that of coconut milk. Add in any veggies you love, some cubed + cooked tofu, and there you have it! Dinner in under one hour and packed with wholesome veggies, and tons of flavor!
How To Cook Your Tofu for Oat Milk Red Curry:
- Air Fryer Tofu works perfectly in this curry! Click here to learn how to make crispy tofu in your air fryer!
- If you use oil + prefer to pan-fry your tofu, follow my instructions here.
- Prefer to bake your tofu? Click here for my step-by-step process for crispy oven baked tofu.
- New to tofu? Start here with Tofu 101.
Tara’s Other Thai Inspired Favorites:
Vegan Thai Curry, Thai Salad with Peanut Dressing, Vegan Pad Thai, Fried Rice Noodles, Instant Pot Fried Brown Rice (Oil-Free!). YUM!
Oat Milk Red Curry
Do you love Thai curry but don’t love the fat in coconut milk? This Oat Milk Red Curry is a dream come true! The creamy, aromatic, flavor of a traditional curry without the fat!
Ingredients
- 2 cups diced onion
- 4 tbsp soy sauce or liquid aminos
- 4 cloves garlic – minced
- 1 inch fresh ginger – finely minced or shredded
- 1 1/4 cup water
- 4 tbsp red curry paste
- 2 cups oat milk 1
- 2 tbsp cornstarch + 2/3 cup cool water
- ½ tsp red pepper powder (optional/to taste for additional spice)
- Vegetable Options: 1 head of broccoli cut into florets 2 cups fresh mushrooms – sliced 1 cup thinly sliced carrots 1 red bell pepper cut into strips
- Tofu Options: 1 package of cooked, cubed tofu (See body of recipe for cooking instructions)
Directions
- Step 1 Heat a large non-stick pan or wok over medium heat. Add onions and soy sauce. Cover and cook over medium heat, stirring often, until onions are translucent (about 5 minutes). Add 1 tbsp water at a time if your onions begin to stick.
- Step 2 Stir in the ginger and garlic. Cover and cook for 2 minutes, stirring often.
- Step 3 Add in the curry paste and water, cook for 2 minutes uncovered over medium heat. In a small bowl, combine the arrowroot + cool water, mix into a slurry. Whisk until smooth. Reduce heat to a low simmer, add the arrowroot mixture then the oat milk. Simmer for 1 minute.
- Step 4 Check spice and salt level, adding in red pepper powder to your liking and ½ tsp salt if needed.
- Step 5 Fold in your veggies, cover and cook for 5 minutes or until tender. Then add cooked tofu cubes. Gently stir until fully combined.
- Step 6 Turn off the heat, keep covered on the stove for 2 minutes.
- Step 7 Serve with noodles, white or brown rice. Garnish with additional red pepper, Thai basil leaves, scallions, crushed peanuts. Eat or serve immediately. This is best when served fresh but can be stored in an airtight container for up to 3 days and eaten as leftovers.
❤Did you make this Oil-Free Oat Milk Red Curry? Love it? Leave a rating + a comment below!
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