Name: Vegan Thai Red Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 small yellow onion, chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, thinly sliced into 2 inch slices; 1 yellow bell pepper, thinly sliced into 2 inch slices; 2 medium carrots, peeled and cut into matchsticks or small rounds; 1 cup broccoli florets; 1 cup cauliflower florets; 2 cups thinly sliced kale OR spinach; 2 medium roma tomatoes, diced; 1-2 tablespoons olive oil; 2 1/2 tablespoons Thai red curry paste; 1 (15-oz) can full fat coconut milk; 1/2 cup water; 2 teaspoons pure maple syrup; 1 tablespoon low sodium soy sauce (tamari for gluten free); 1 tablespoon fresh lime juice (about 1 lime); 4 cups cooked white or brown rice; Optional: Sriracha hot sauce; Optional: Fresh chopped basil or cilantro

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Introduction

This Vegan Thai Red Curry is a vibrant and flavorful dish packed with fresh vegetables and a rich, creamy coconut milk base. It’s easy to prepare and perfect for anyone craving a comforting, plant-based meal with a spicy kick.

A white bowl holds two main layers: one side is filled with fluffy white rice, lightly garnished with small green cilantro leaves, while the other side contains a creamy orange curry sauce mixed with bright vegetable pieces like green broccoli, red bell peppers, orange carrot sticks, and pale cauliflower florets, all topped with fresh green cilantro leaves. Two lime wedges rest on the edge of the curry side. The bowl sits on a gray cloth on a white marbled surface with some scattered cilantro leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 tablespoons olive oil
1 small yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced into 2-inch slices
1 yellow bell pepper, thinly sliced into 2-inch slices
2 medium carrots, peeled and cut into matchsticks or small rounds
1 cup broccoli florets
1 cup cauliflower florets
2 1/2 tablespoons Thai red curry paste
1 15-oz can full fat coconut milk
1/2 cup water
2 cups thinly sliced kale or spinach
2 medium roma tomatoes, diced
2 teaspoons pure maple syrup
1 tablespoon low sodium soy sauce (tamari for gluten free)
1 tablespoon fresh lime juice (about 1 lime)
4 cups cooked white or brown rice
Optional: Sriracha hot sauce, fresh chopped basil or cilantro

Instructions

Step 1: Prepare all the vegetables and have them ready before heating the pan. For convenience, you may use pre-chopped or frozen vegetables. Cook the rice according to the package instructions.
Step 2: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Once warm, add the chopped onion and cook, stirring often, until translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Step 3: Add the bell peppers, carrots, broccoli, and cauliflower to the pan. Cook, stirring frequently, for 2-3 minutes until the vegetables start to soften.
Step 4: Stir in the red curry paste, coconut milk, and water. Mix well for a few minutes until the curry paste is fully dissolved. Add the kale or spinach and stir to combine. Bring to a simmer, then reduce heat, cover, and cook for 5-10 minutes until the vegetables are tender.
Step 5: Stir in the diced tomatoes, maple syrup, soy sauce, and fresh lime juice. Remove from heat.
Step 6: Serve immediately over the cooked rice. Top with optional Sriracha, fresh basil, or cilantro if desired. Enjoy!

Tips & Variations

Substitute any of the vegetables with your favorites or what’s in season to customize the curry.
Use gluten-free tamari instead of soy sauce to keep the dish gluten-free.
For a creamier curry, add extra coconut milk or a spoonful of peanut butter.
Adjust the spice level by adding more or less Thai red curry paste or Sriracha.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened. The rice is best stored separately to maintain texture.

How to Serve

A cast iron pan filled with a creamy orange curry sauce as the base layer, thick and smooth, covering all the bottom. On top, a mix of colorful vegetables including bright red and yellow bell pepper slices, small green broccoli florets, white cauliflower chunks, and some finely chopped green herbs sprinkled evenly. Two fresh green lime wedges sit on the side of the pan as garnish. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides kale or spinach?

Yes, you can use Swiss chard, bok choy, or even collard greens as alternatives. Just add them near the end of cooking so they wilt but remain vibrant.

Is this recipe spicy?

The dish has a mild to moderate heat level from the Thai red curry paste, but you can adjust the spiciness by adding more curry paste or Sriracha according to your taste preferences.