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Vegan Thai Red Curry Recipe

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★★★★★

4.7 from 87 reviews

This Vegan Thai Red Curry is a vibrant, flavorful dish packed with fresh vegetables and authentic Thai red curry paste simmered in creamy coconut milk. Quick and easy to make on the stovetop, it offers a comforting, healthy meal served over rice, perfect for plant-based diets.

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

Liquids and Sauces

  • 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

Other

  • 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

Instructions

  1. Prepare Ingredients: Prepare all vegetables by chopping or slicing as described, and have them ready before beginning to cook. Cook rice separately according to package instructions.
  2. Sauté Onions, Garlic, and Ginger: Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add chopped onion and cook, stirring often, until translucent, about 3 minutes. Add minced garlic and grated ginger; cook for an additional 30 seconds until fragrant.
  3. Cook Vegetables: Add bell peppers, carrots, broccoli, and cauliflower to the skillet. Stir frequently and cook for 2-3 minutes to slightly soften the vegetables.
  4. Add Curry Base: Stir in the Thai red curry paste, pour in the coconut milk and water. Mix well to dissolve the curry paste into the liquid. Then add kale or spinach, stir it through.
  5. Simmer: Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 5-10 minutes until the vegetables are softened and flavors meld.
  6. Finish the Curry: Stir in diced tomatoes, pure maple syrup, soy sauce, and fresh lime juice. Remove from heat.
  7. Serve: Serve the curry hot over cooked rice. Garnish with optional Sriracha, fresh basil, or cilantro if desired. Enjoy your flavorful vegan Thai red curry!

Notes

  • You can use frozen pre-chopped vegetables to save preparation time.
  • Replace kale with spinach if you prefer a milder leafy green.
  • Adjust the amount of Thai red curry paste to increase or decrease spiciness.
  • Use tamari instead of soy sauce to make this dish gluten-free.
  • This curry keeps well and can be refrigerated for up to 3 days.
  • For a richer flavor, you can use full-fat coconut milk, but light coconut milk works as a lighter alternative.

Keywords: Vegan Thai Red Curry, Vegan Curry, Thai Curry Recipe, Coconut Milk Curry, Plant-Based Dinner, Easy Vegan Recipes, Stovetop Curry

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