Vegan Thai Red Curry

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

1 tablespoon coconut oil
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon grated ginger
1-2 tablespoons red curry paste (ensure it’s vegan)
1 can (14 oz) coconut milk
1 cup vegetable broth
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 small zucchini, sliced
1 medium carrot, thinly sliced
1 cup baby spinach
1 cup broccoli florets
1/2 cup baby corn (optional)
1-2 tablespoons soy sauce or tamari (for gluten-free)
1 teaspoon maple syrup or coconut sugar (optional, for balance)
Fresh Thai basil or basil leaves (for garnish)
Fresh cilantro (for garnish)
Lime wedges (for serving)

Instructions

1. Prepare the Aromatics

In a large skillet or pot, heat coconut oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.
Add the garlic and ginger and cook for 1-2 minutes until fragrant.

2. Add the Red Curry Paste

Stir in the red curry paste, cooking for 1-2 minutes to let the flavors deepen.

3. Add the Liquid Ingredients

Pour in the coconut milk and vegetable broth, stirring to blend with the curry paste. Bring the mixture to a gentle simmer.

4. Add the Vegetables

Add the red and yellow bell peppers, zucchini, carrot, broccoli florets, and baby corn if using. Let the curry simmer on low heat for 10-12 minutes or until the vegetables are tender.

5. Finish with Spinach and Seasoning

Stir in the spinach and let it wilt into the curry. Add soy sauce or tamari and a touch of maple syrup or sugar, if desired, to balance the flavors. Adjust seasoning to taste.

6. Serve and Garnish

Ladle the curry into bowls and garnish with fresh Thai basil, cilantro, and lime wedges for a burst of freshness.

Serving Suggestions

Serve the red curry over jasmine rice, basmati rice, or rice noodles.
For an extra protein boost, add cubed tofu or tempeh.

Tips

Spice Level: Red curry paste can vary in spice. Start with 1 tablespoon and add more if you prefer it spicier.
Texture: For a richer curry, you can add an extra half can of coconut milk.
Flavor Enhancer: Squeeze a bit of lime juice over the curry before serving to brighten the flavors.

This Vegan Thai Red Curry is a rich, flavorful dish that’s perfect for cozy nights. With creamy coconut, spicy red curry paste, and fresh vegetables, it’s a versatile meal that’ll become a weeknight favorite!