Description
This vegan Thai red curry recipe is rich, creamy, savory, and so flavorful! The easy one pot recipe is made in 30 minutes or less. It’s made with coconut milk, red curry paste, and loaded with vegetables (like bell peppers, broccoli, carrots, and kale). It’s dairy-free, gluten-free, and perfect for busy weeknights. Plus, you can enjoy it the next day as a meal prep lunch. Serve it with rice for the ultimate healthy comfort food meal!
Ingredients
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Thai Red Curry
- 1 medium yellow onion, diced
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp finely-grated ginger
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 3 large carrots, peeled and diced
- 1 cup broccoli florets
- 2 tbsp Thai red curry paste
- 1 14–oz can coconut milk (full-fat or light, but preferably full-fat)
- 1 14–oz can diced tomatoes
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- 1/2 tsp salt
- 1 tbsp lime juice
- 3 cups leafy greens (spinach or sliced kale)
For serving (optional)
- 4 cups cooked brown or white rice
- Fresh cilantro, chopped
- Roasted peanuts, chopped
- Red pepper flakes
- Sriracha sauce
Instructions
- If serving with rice, cook the rice according to the package instructions.
- Warm coconut oil in a large pot over medium-low heat. Add diced onion. Cook for 2-3 minutes, stirring frequently, until the onion is translucent and fragrant. Add minced garlic and grated ginger. Cook for 30 seconds, stirring continuously.
- Add the sliced bell peppers, carrots, broccoli florets, and red curry paste. Mix together. Cook until the vegetables start to become fork-tender, stirring frequently, for about 3 minutes. Add the coconut milk, diced tomatoes, vegetable broth, soy sauce, coconut sugar, and salt. Stir to combine.
- Bring the ingredients to a boil (increase the heat as needed). Then, reduce the heat and simmer (partially covered) for approximately 15 minutes. During the final 5 minutes, stir in the spinach or kale. Once the curry has reduced and the vegetables are tender, remove from heat. Stir in the lime juice. Taste and adjust to your preferences, adding an extra dash of soy sauce for more salt or sriracha for more heat.
- Serve curry over the cooked rice. Garnish with fresh cilantro, roasted peanuts, red pepper flakes, and a drizzle of sriracha sauce. Enjoy!
Notes
- Coconut milk: Use canned full-fat or canned lite coconut milk for this recipe. You can find both options in the Asian food aisle of your grocery store. Be sure to vigorously shake the canned coconut milk before opening, in order to stir the contents inside. The full-fat variety will produce a richer and creamier curry.
- How to store: Store leftovers inside a tightly-sealed container in the refrigerator. Enjoy within 3-4 days.
- Nutrition: The nutrition information below reflects the curry made with full-fat coconut milk. If you would like to reduce the calories or fat content, use lite coconut milk instead. Since it is optional, I did not include the rice or garnishes.
Nutrition
- Serving Size: 1 serving
- Calories: 354
- Sugar: 15g
- Fat: 27g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
