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Vegan Thai red curry

Vegan Thai Red Curry


  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

This vegan Thai red curry is rich and creamy and deliciously spiced. Perfect for a fancy dinner or an easy weeknight meal. Better than takeout!


Ingredients

For the Thai Red Curry:

  • 1 Tbsp Sesame Oil
  • 1 tsp Crushed Garlic
  • 1 tsp Minced Ginger
  • 2 Tbsp Red Curry Paste*
  • 2 14oz (400ml) Cans Coconut Milk (800ml total)*
  • 1 cup (70g) Large Brown Mushrooms (Sliced)
  • 1 cup (80g) Broccoli Florets
  • 1 cup (100g) Baby Corn (Sliced)
  • 1 cup (100g) Red Bell Pepper (Sliced)
  • 1 cup (100g) Yellow Bell Pepper (Sliced)
  • 1 cup (70g) Carrot (Sliced into matchsticks, about 1 large carrot)
  • 4 Lime Leaves
  • 2 Stalks Lemongrass (3 inches each, lightly crushed with a knife)
  • 1 Tbsp Soy Sauce*
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Coconut Sugar*
  • 2 Red Chilies (Seeds removed, sliced)
  • 1 cup Fresh Basil Leaves

For Serving:


Instructions

  1. Heat the sesame oil in a pot and add the crushed garlic, minced ginger and red curry paste. Cook for a couple of minutes to toast the spices.
  2. Add the coconut milk and cook until the coconut milk is simmering and well blended with the spices.
  3. Add in the mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper and carrot.
  4. Add the lime leaves and lemongrass and bring it back to a simmer. Cook until the veggies are soft but firm.
  5. Add the soy sauce, rice vinegar, coconut sugar, chilies and fresh basil and stir in.
  6. Cook until the basil is just wilted and then remove from heat.
  7. Remove the lime leaves and lemongrass before serving (optional).
  8. Serve with basmati rice, fresh basil leaves and lime wedges.

Notes

*Check the ingredients of the red curry paste to ensure vegan friendliness as not all brands are vegan.

*This is a mild curry so if you prefer your curries more on the spicy side then feel free to increase the amount of red curry paste used.

*The coconut milk must be canned, full fat, unsweetened coconut milk. This ensures the most delicious restaurant-style version of this curry. If you want to lighten it up, then you can also use light coconut milk, but make sure it is canned and unsweetened.

*If you want this to be gluten-free then use tamari instead of soy sauce or make sure you’re using a gluten-free soy sauce.

*Coconut sugar is in a small quantity and works wonderfully to balance the flavors. It does not cause the end result to be sweet at all. However, you can omit it if you prefer, or you can switch it for a different sugar like brown sugar.

*Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stovetop.
It also freezes well so if you want to freeze it you can go ahead. Thaw overnight in the fridge and reheat as usual.

*Nutritional information is for the curry only and does not include rice.

  • Category: Entree, Dinner, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan, Thai

Nutrition

  • Serving Size: 1 Serve (of 4)
  • Calories: 458
  • Sugar: 11.4g
  • Sodium: 580mg
  • Fat: 39.4g
  • Saturated Fat: 30.9g
  • Carbohydrates: 23.3g
  • Fiber: 2.8g
  • Protein: 6.2g

Keywords: vegan thai red curry