Vegan Thai Red Curry: A Bold, Flavorful Plant-Based Delight

ByNoah

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Thai red curry is a symphony of flavors, combining aromatic spices, creamy coconut milk, and vibrant vegetables. This vegan version honors the traditional flavors of Thai cuisine while offering a wholesome, plant-based twist. Whether you’re new to Thai cooking or a seasoned fan, this recipe is a must-try for anyone seeking a hearty, flavorful, and health-conscious meal.

Why This Recipe is a Must-Try

  1. Packed with Nutrients: Featuring fresh vegetables, creamy coconut milk, and tofu or chickpeas, this curry provides essential vitamins, minerals, and plant-based protein.
  2. Bursting with Flavor: A harmonious blend of spicy, sweet, and savory flavors makes every bite unforgettable.
  3. Quick and Versatile: Ready in under 40 minutes, this recipe is perfect for busy weeknights and can be easily customized with your favorite veggies or proteins.
  4. Eco-Friendly: Made with plant-based ingredients, this dish is a sustainable choice for eco-conscious eaters.
  5. Authentic Taste: With a base of Thai red curry paste, this recipe delivers restaurant-quality flavors at home.

Ingredients

Base:

  • 1 tablespoon coconut oil (or any neutral oil)
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons Thai red curry paste (ensure vegan)
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon coconut sugar (optional)

Vegetables and Protein:

  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1 block (14 oz) firm tofu, cubed, or 1 cup cooked chickpeas

Garnishes:

  • Fresh basil or cilantro leaves
  • Lime wedges
  • Red chili flakes (optional)

Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Equipment Needed

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula

Step-by-Step Instructions

Prepare the Base:

  1. Heat the coconut oil in a large skillet or wok over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
  3. Stir in the red curry paste and cook for 1-2 minutes to release the flavors.

Build the Curry:

  1. Pour in the coconut milk and vegetable broth, stirring well to combine.
  2. Add soy sauce and coconut sugar, adjusting to taste.

Add Vegetables and Protein:

  1. Bring the curry to a gentle simmer.
  2. Add broccoli, red bell pepper, carrots, snap peas, and tofu or chickpeas.
  3. Cover and cook for 10-15 minutes, or until the vegetables are tender but still vibrant.

Garnish and Serve:

  1. Remove from heat and stir in fresh basil or cilantro leaves.
  2. Serve over steamed jasmine rice or rice noodles, garnished with lime wedges and red chili flakes if desired.

Expert Tips

  • Choose the Right Curry Paste: Not all red curry pastes are vegan. Check the label for shrimp paste or fish sauce and opt for a vegan-friendly brand.
  • Control the Heat: Adjust the spice level by adding more or less curry paste or diluting with additional coconut milk.
  • Protein Swap: Replace tofu with tempeh or seitan for variety, or use extra veggies for a lighter option.

Storage Advice

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze the curry in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm gently on the stovetop over low heat, adding a splash of vegetable broth or coconut milk if needed.

Variations

  1. Gluten-Free: Use tamari instead of soy sauce to keep this recipe gluten-free.
  2. Nut-Free: Opt for sunflower oil instead of coconut oil and ensure the curry paste is nut-free.
  3. Low-Carb: Serve over cauliflower rice or zucchini noodles instead of traditional rice.

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 10g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Sugars: 5g
  • Fat: 18g
  • Sodium: 580mg

Join the Conversation

Have you made this vegan Thai red curry? Share your thoughts and tweaks in the comments below! Don’t forget to post a photo on social media and tag us—we’d love to see your creations. Subscribe to our newsletter for more plant-based recipes and sustainable cooking tips!

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