I felt like being creative with veggie burgers tonight, and using up my left over red curry paste, so I threw this together.
- thai edamame veggie burgers (I found these at whole foods)
- red curry paste (I had 2 TBsp left)
- coconut milk
- 8-10 TBsp flour
- 1 package crimini mushrooms
- 1/4 cup green onions
- vegan burger buns
It’s pretty simple. Basically you bring the coconut milk to a boil and add in the red curry paste. Then reduce to low heat and whisk in the flour to thicken the mixture.
Meanwhile fry the mushrooms in a little peanut oil. Add the green onions and red curry liquid to this frying pan and mix together until nice and thickened. Add some more flour if you need to.
Cook the veggie burgers according to instruction. I served this meal with a heaping pile of spinach on top of the veggie burger, then the red curry mushrooms, then the bun! I also had sweet potato tater tots on the side.