Ever wondered why veggie curry from restaurants isn’t vegan? Fish sauce. So delicious, so sneaky – when you have allergies and intolerances, you really have to be careful out there. My family and I LOVE curry, so I started making it at home. It was always good, but lacked the umami flavor from the fish sauce.
Then while on vacation, I discovered that vegan fish sauce exists, and I immediately added it to my cart so I could experiment with it as soon as I got home. The resulting dish turned out so flavorful and delicious, I had to share it with you. I used Ocean’s Halo vegan fish sauce, made with seaweed, available at Whole Foods, WalMart and Thrive Market, but if you can’t get it or if your fish allergy extends to seaweed, sub equal amounts coconut aminos.
Enjoy!
Find the full recipe for TABLE magazine here.
Photo by: Jeff Swensen
Styled by: Keith Recker
