Are you looking for a vibrant and flavorful dish that satisfies both hunger and taste buds? This Vegan Thai Red Curry Recipe is your answer! Bursting with fresh vegetables and aromatic spices, it’s a perfect choice for a wholesome meal any day of the week.
Imagine a bowl filled with rich coconut milk, tender vegetables, and a delightful blend of Thai spices. Each bite offers a comforting warmth that envelops you, making this curry a go-to for plant-based enthusiasts and spice lovers alike.
This recipe is not just easy to make, but also incredibly versatile. You can swap in your favorite vegetables or add some tofu for protein. Whether you’re a seasoned chef or a kitchen novice, this Vegan Thai Red Curry will elevate your cooking game.
A Flavorful Vegan Thai Red Curry Recipe
This Vegan Thai Red Curry Recipe features a creamy coconut base, infused with red curry paste and loaded with colorful vegetables. The dish is both rich and comforting, striking a perfect balance between spicy and sweet.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil and lime wedges for garnish
- Cooked rice for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the red curry paste and cook for an additional minute to release the flavors.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- Add the sliced bell pepper, zucchini, broccoli, and snap peas. Cook for about 10-15 minutes, or until the vegetables are tender yet crisp.
- Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
- Serve the curry over cooked rice, garnished with fresh basil and lime wedges.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 300kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 38g
