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 (tamari for gluten free); 1 tablespoon fresh lime juice (about 1 lime); 2 1/2 tablespoons Thai red curry paste; 2 teaspoons pure maple syrup; 4 cups cooked white or brown rice; Optional: Sriracha hot sauce; Optional: Fresh chopped basil or cilantro

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Introduction

Vibrant and comforting, this Vegan Thai Red Curry is packed with colorful vegetables and rich flavors. It’s a quick and satisfying meal that’s perfect for weeknight dinners or anytime you crave a taste of Thailand.

A white bowl holds two main layers: on the left, plain white rice with a few small green cilantro leaves scattered on top, and on the right, a colorful vegetable curry with a creamy, light orange sauce. The curry has visible chunks of broccoli, cauliflower, red and orange bell peppers, and carrots, with green cilantro leaves placed on top. Two bright green lime wedges rest between the rice and curry. The bowl sits on a white marbled surface with a gray cloth napkin to the right and some cilantro leaves scattered 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 vegetables and have them ready before heating the pan. For ease, you can use pre-chopped or frozen vegetables. Cook your rice according to package instructions.
Step 2: Heat 1-2 tablespoons 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 the garlic and ginger, cooking for 30 seconds until fragrant.
Step 3: Add the bell peppers, carrots, broccoli, and cauliflower to the skillet. Cook, stirring frequently, for 2 to 3 minutes to slightly soften the vegetables.
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. Bring to a simmer, then reduce heat, cover, and cook for 5 to 10 minutes until vegetables are tender.
Step 5: Stir in the diced tomatoes, maple syrup, soy sauce, and fresh lime juice. Remove from heat and mix to combine.
Step 6: Serve hot over cooked rice. Add Sriracha and fresh basil or cilantro if desired. Enjoy your vibrant and flavorful vegan Thai red curry!

Tips & Variations

For a richer curry, use full-fat coconut milk and avoid watering it down.
Swap kale for spinach for a milder taste and quicker cooking time.
Add tofu or chickpeas for extra protein.
Adjust the amount of red curry paste to suit your preferred spice level.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened. The rice can be stored separately to maintain its texture.

How to Serve

A black pan filled with a creamy orange soup base, layered with brightly colored vegetables including red and yellow bell pepper strips, green broccoli florets, white cauliflower pieces, and chopped green herbs scattered on top. Two lime wedges rest on the edge of the pan, adding a pop of green color. The pan sits on a white marbled surface, highlighting the vivid colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this curry?

Yes, frozen vegetables work well and can save prep time. Just adjust cooking time to ensure they cook through without becoming mushy.

Is this curry spicy?

The curry has a mild to moderate heat level depending on the amount of red curry paste used. You can reduce the paste for milder flavor or add Sriracha for extra spice on the side.