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; 1 15-oz can full fat coconut milk; 1/2 cup water; 1 tablespoon low sodium soy sauce (or tamari for gluten free); 1 tablespoon fresh lime juice (about 1 lime); 2 teaspoons pure maple syrup; 4 cups cooked white or brown rice; 2 1/2 tablespoons Thai red curry paste; Sriracha hot sauce; 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 creamy coconut milk. Perfect for a quick weeknight dinner, it offers a delicious balance of spicy, sweet, and tangy notes that everyone will love.

A white round bowl is filled with two main layers: one half contains fluffy white rice sprinkled with small green cilantro leaves, and the other half is a colorful vegetable curry with a creamy orange sauce. The curry shows bright green broccoli and cauliflower florets, orange carrot sticks, red bell pepper slices, and some chopped greens, topped with fresh cilantro sprigs. Two slices of lime with bright green skin are placed at the edge between rice and curry. The bowl sits on a white marbled surface next to a gray cloth napkin, with wooden chopsticks and 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 keep them close by. Cook your rice according to the package instructions. For ease, you can use pre-chopped or frozen vegetables.
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. Then add 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 they start to soften.
Step 4: Stir in the red curry paste, coconut milk, and water. Mix well until the curry paste is fully dissolved. Add the kale or spinach and stir through. Bring to a simmer, then lower the heat, cover, and cook for 5-10 minutes until vegetables are tender.
Step 5: Add the diced tomatoes, maple syrup, soy sauce, and fresh lime juice. Stir to combine and remove from heat.
Step 6: Serve the curry immediately over the cooked rice. Garnish with Sriracha and fresh basil or cilantro if desired. Enjoy!

Tips & Variations

Use tamari instead of soy sauce for a gluten-free version.
Swap kale for spinach or other leafy greens for a milder flavor.
For extra protein, add tofu cubes or chickpeas in step 3.
Adjust the curry paste amount depending on your preferred spice level.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened. Cooked rice can be stored separately and reheated similarly.

How to Serve

A black cast iron skillet filled with a creamy orange soup base that covers a mix of fresh vegetables. The vegetables include bright red and yellow bell pepper strips, green broccoli florets, white cauliflower pieces, and light orange carrot sticks. There are small chopped onions and fresh green cilantro leaves scattered on top. Two lime wedges rest on the soup near the edge of the skillet. The skillet sits 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 make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors have time to meld. Store it in the fridge and reheat when ready to serve.

What can I substitute for Thai red curry paste?

If you don’t have red curry paste, you can use a mixture of chili paste, garlic, ginger, and lemongrass, but the flavor might be less authentic. Alternatively, check your local store for mild curry pastes or create a quick blend using spices.