Vegan Thai Red Curry Recipe
Introduction
This Vegan Thai Red Curry is a vibrant and flavorful dish that’s both comforting and easy to prepare. Packed with colorful vegetables and a creamy coconut base, it’s perfect for a weeknight dinner or entertaining guests.
Ingredients
- 1 tbsp coconut oil
- 1 onion, sliced
- 1 cup diced sweet potatoes
- 1 red bell pepper, sliced
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 cup snap peas
- 1 tbsp soy sauce
Instructions
- Step 1: Heat coconut oil in a skillet over medium heat. Add the sliced onion, diced sweet potatoes, and red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften.
- Step 2: Stir in the red curry paste and cook until fragrant, about 1 minute. Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer. Let it cook gently for 15 minutes until the sweet potatoes are tender.
- Step 3: Add snap peas and soy sauce to the skillet. Cook for an additional 5 minutes until the snap peas are just tender. Serve the curry hot over steamed rice, garnished with fresh cilantro if desired.
Tips & Variations
- For extra protein, add tofu or chickpeas during the simmering step.
- Adjust the spiciness by adding more or less red curry paste to suit your taste.
- Substitute snap peas with green beans or broccoli for variety.
- Use tamari instead of soy sauce for a gluten-free option.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry spicy?
Yes, increase the amount of red curry paste or add fresh chili peppers to raise the heat level according to your preference.
What can I serve with Thai red curry?
This curry pairs best with steamed jasmine rice or brown rice. You can also serve it alongside rice noodles or quinoa for a different texture.
PrintVegan Thai Red Curry Recipe
This vibrant Vegan Thai Red Curry features a rich and creamy coconut milk base infused with fragrant red curry paste, tender sweet potatoes, crisp bell peppers, and fresh snap peas. Sautéed and simmered to perfection, this comforting dish offers a harmonious blend of spicy, sweet, and savory flavors, making it an ideal plant-based meal served over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Vegetables
- 1 onion, sliced
- 1 cup diced sweet potatoes
- 1 red bell pepper, sliced
- 1 cup snap peas
Liquids & Sauces
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
Other
- 1 tbsp coconut oil
- 2 tbsp red curry paste
Instructions
- Heat the oil and sauté vegetables: Warm 1 tablespoon of coconut oil in a skillet over medium heat. Add the sliced onion, diced sweet potatoes, and sliced red bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
- Add curry paste and liquids: Stir in 2 tablespoons of red curry paste and cook for a minute until fragrant. Then pour in the 13.5 oz can of coconut milk and 1 cup of vegetable broth. Stir to combine and bring the mixture to a simmer.
- Simmer the curry: Let the curry simmer gently for 15 minutes, allowing the sweet potatoes and bell peppers to become tender and the flavors to meld.
- Add snap peas and seasoning: Incorporate 1 cup of snap peas and 1 tablespoon of soy sauce into the curry. Cook for an additional 5 minutes until the snap peas are crisp-tender and the curry is well seasoned.
- Serve: Serve the vegan Thai red curry hot, ideally over steamed jasmine or basmati rice. Garnish with fresh cilantro if desired for an added burst of color and flavor.
Notes
- Adjust the amount of red curry paste based on your preferred spice level.
- Use gluten-free soy sauce or tamari to make this dish gluten-free.
- For added protein, consider adding tofu or chickpeas.
- This curry refrigerates well and can be reheated for quick meals.
- Pairs beautifully with steamed rice or rice noodles.
Keywords: Vegan Thai Red Curry, vegan curry recipe, Thai red curry, coconut milk curry, plant-based Thai dish, vegan dinner ideas
