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 15-oz can full fat coconut milk; 1/2 cup water; 1 tablespoon low sodium soy sauce (tamari for gluten free); 1 tablespoon fresh lime juice (about 1 lime); 2 teaspoons pure maple syrup; 1-2 tablespoons olive oil; 2 1/2 tablespoons Thai red curry paste; 4 cups cooked white or brown rice; Optional: Sriracha hot sauce, fresh chopped basil or cilantro

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Introduction

This Vegan Thai Red Curry is a vibrant and comforting dish packed with fresh vegetables and rich coconut milk. It’s a perfect blend of spicy, sweet, and tangy flavors that come together quickly for a satisfying meal. Ideal for any day you want something both wholesome and flavorful.

A white bowl filled halfway with plain white rice sprinkled lightly with small green herb leaves on the left side, and the right side contains a colorful vegetable curry with visible layers including green broccoli florets, pale yellow cauliflower, red bell pepper strips, and thin orange carrot pieces all mixed in a creamy, light orange sauce. Two green lime wedges are placed on top of the rice near the curry, and fresh green cilantro leaves garnish the center of the curry. The bowl rests on a grey cloth on a white marbled surface with some loose 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 set them aside. To save time, you can use pre-chopped or frozen vegetables. Cook the rice according to package instructions.
Step 2: 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 garlic and ginger and cook for 30 seconds more.
Step 3: Add the bell peppers, carrots, broccoli, and cauliflower to the pan. Cook, stirring frequently, for 2-3 minutes until slightly tender.
Step 4: Stir in the red curry paste, coconut milk, and water. Mix well until the curry paste dissolves into the liquid. Add the kale or spinach and stir to combine. Bring the mixture to a simmer, then reduce heat and cover. Cook for 5-10 minutes until the vegetables are soft.
Step 5: Add the diced tomatoes, maple syrup, soy sauce, and lime juice. Stir to combine and remove from heat.
Step 6: Serve the curry hot over cooked rice. Add Sriracha and fresh basil or cilantro if desired. Enjoy your flavorful vegan meal!

Tips & Variations

Use firm tofu or chickpeas if you want to add extra protein.
Swap kale for spinach for a milder green or use a mix of both.
Adjust the spiciness by adding more or less red curry paste or topping with hot sauce.
For a quicker version, use frozen mixed vegetables instead of fresh.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk if it has thickened. Cooked rice also keeps well refrigerated for 3-4 days.

How to Serve

A close-up view of a thick vegetable curry in a black pan, showing a creamy orange-yellow sauce as the base layer, filled with colorful vegetable pieces; the vegetables are cut into medium chunks including bright red and yellow bell peppers, green broccoli florets, white cauliflower pieces, and thin carrot sticks, scattered evenly throughout the sauce. Fresh green cilantro leaves are sprinkled on top and two lime slices are placed near the edge inside the pan. The texture looks smooth and rich with vibrant mix of colors from the vegetables contrasting against the sauce, all 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 light coconut milk instead of full fat?

Light coconut milk can be used, but the curry will be less rich and creamy. Full fat coconut milk gives a better texture and flavor.

Is this curry gluten free?

The recipe is gluten free if you choose tamari instead of soy sauce, as regular soy sauce contains gluten.