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Vegan Thai Red Curry Recipe

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★★★★★

4.7 from 98 reviews

A vibrant and comforting Vegan Thai Red Curry packed with fresh vegetables simmered in a fragrant coconut milk and red curry paste sauce. This easy one-pan dish pairs perfectly with steamed rice for a wholesome and flavorful meal that’s both gluten-free and vegan-friendly.

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 (tamari for gluten free)
  • 1 tablespoon fresh lime juice (about 1 lime)

Seasonings and Other

  • 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

Instructions

  1. Prepare Vegetables and Rice: Chop all vegetables as directed or use pre-chopped/frozen ones for convenience. Cook the rice according to the package instructions and set it aside.
  2. Sauté Aromatics: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat until warm. Add the chopped onion and cook, stirring often, until translucent, about 3 minutes. Add minced garlic and grated ginger and cook for 30 seconds until fragrant.
  3. Cook Vegetables: Add the sliced red and yellow 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, coconut milk, and water. Mix well for a few minutes until the curry paste is fully dissolved into the coconut milk and water. Add the thinly sliced kale or spinach and stir to combine. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5-10 minutes until vegetables are tender.
  5. Finish the Curry: Stir in the diced tomatoes, pure maple syrup, soy sauce, and fresh lime juice. Remove the skillet from heat and give the curry a final mix to incorporate all flavors.
  6. Serve: Spoon the vegan Thai red curry over the cooked rice. Add optional Sriracha hot sauce and fresh chopped basil or cilantro for extra flavor if desired. Enjoy immediately!

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • Use pre-chopped or frozen vegetables to save time without compromising flavor.
  • The curry paste can be adjusted to taste depending on preferred spice level.
  • Substitute kale with spinach for a milder flavor and softer texture.
  • Serve with steamed jasmine rice or brown rice for added fiber and nutrients.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Vegan Thai Red Curry, Thai Curry Recipe, Vegan Curry, Gluten Free Curry, Coconut Milk Curry, Thai Cuisine, Vegan Dinner

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