Print

Vegan Thai Red Curry Recipe

Print Recipe

★★★★★

5 from 143 reviews

A vibrant and flavorful Vegan Thai Red Curry packed with fresh vegetables, creamy coconut milk, and authentic Thai red curry paste, served over cooked rice. This easy stovetop recipe is perfect for a comforting and healthy plant-based meal.

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

  • 1–2 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

Spices and Pastes

  • 2 1/2 tablespoons Thai red curry paste

Optional Toppings

  • Sriracha hot sauce
  • Fresh chopped basil or cilantro

Instructions

  1. Prepare Vegetables and Rice: Chop all vegetables as described and have them ready. If preferred, use pre-chopped or frozen vegetables. Cook rice according to package instructions to serve alongside the curry.
  2. Start Sautéing Aromatics: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and stir frequently until translucent, about 3 minutes. Add minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
  3. Add Main Vegetables: Incorporate the sliced red and yellow bell peppers, carrots, broccoli, and cauliflower into the skillet. Stir frequently and cook for 2-3 minutes, allowing them to slightly soften while retaining some crunch.
  4. Add Curry Base and Simmer: Stir in the Thai red curry paste, coconut milk, and water until the curry paste dissolves into the liquid. Add the kale or spinach, mix well, then bring the mixture to a simmer. Reduce heat to low, cover, and cook for 5-10 minutes until vegetables are tender.
  5. Finish the Curry: Stir in diced roma tomatoes, pure maple syrup, low sodium soy sauce (or tamari), and fresh lime juice. Remove the skillet from heat to preserve fresh flavors.
  6. Serve: Serve the Thai red curry hot over cooked rice. Optionally garnish with Sriracha hot sauce and fresh chopped basil or cilantro for added flavor and heat. Enjoy your wholesome vegan meal!

Notes

  • For a gluten-free version, substitute soy sauce with tamari.
  • Use canned full-fat coconut milk for a richer texture and flavor.
  • If you prefer a spicier curry, add extra Thai red curry paste or top with Sriracha.
  • Fresh herbs like basil or cilantro enhance flavor but are optional.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.

Keywords: Vegan Thai Red Curry, Thai Curry, Vegan Curry, Coconut Curry, Plant-Based Dinner, Vegan Thai Recipe

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