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Vegan Thai Red Curry Recipe

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★★★★★

4.9 from 63 reviews

A vibrant and flavorful Vegan Thai Red Curry featuring a medley of fresh vegetables simmered in a rich coconut milk and red curry paste sauce. This easy-to-make dish is perfect for a wholesome, comforting meal served over rice and can be customized with fresh herbs and spicy sriracha for an extra kick.

Ingredients

Scale

Vegetables

  • 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

Cooking Ingredients

  • 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)

To Serve

  • 4 cups cooked white or brown rice
  • Optional: Sriracha hot sauce
  • Optional: Fresh chopped basil or cilantro

Instructions

  1. Prepare Vegetables and Rice: Start by chopping all the vegetables as specified or use pre-chopped/frozen for convenience. Cook your rice according to package instructions and set aside.
  2. Sauté Aromatics: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring often, until translucent, about 3 minutes. Add the minced garlic and grated ginger, cooking for another 30 seconds to release their fragrance.
  3. Add Vegetables: Incorporate the sliced red and yellow bell peppers, carrots, broccoli, and cauliflower into the skillet. Stir frequently and cook for 2-3 minutes to slightly soften and combine flavors.
  4. Add Curry Base: Stir in 2 1/2 tablespoons Thai red curry paste along with the full-fat coconut milk and 1/2 cup water. Mix well until the curry paste is fully dissolved into the liquid. Then add the kale or spinach and stir it through. Bring the mixture to a simmer, reduce heat to low, cover, and cook for 5-10 minutes until the vegetables are tender.
  5. Finish the Curry: Add diced roma tomatoes, 2 teaspoons pure maple syrup, 1 tablespoon low sodium soy sauce (or tamari for gluten-free), and 1 tablespoon fresh lime juice. Stir well and remove from heat.
  6. Serve: Spoon the curry over cooked rice and garnish with optional sriracha hot sauce and fresh chopped basil or cilantro for added flavor and heat. Enjoy your vibrant and comforting Vegan Thai Red Curry!

Notes

  • Using pre-chopped or frozen vegetables can save prep time without compromising flavor.
  • Adjust the amount of Thai red curry paste according to your preferred spice level.
  • For a gluten-free version, replace soy sauce with tamari.
  • Feel free to substitute kale with spinach or other leafy greens based on availability.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Vegan Thai Red Curry, Thai curry recipe, vegan curry, coconut milk curry, plant-based Thai food, easy vegan dinner, vegetable curry

Find it online: https://amayaharis.com/vegan-thai-red-curry-recipe/