Vegan Thai Red Curry
Red curry paste, coconut milk, and lemongrass form the base of this Thai-style curry, which balances heat, sweetness, and a hint of lime. Mixed vegetables simmer in the sauce until just tender, keeping the dish bright and textured. It comes together in roughly 30 minutes and is best served over jasmine rice.
Equipment
- Large saucepan or wok
- Cutting board
- Sharp knife
- Wooden spoon
Ingredients
- 1 tablespoon coconut oil use unrefined for extra coconut flavor
- 3 tablespoons Thai red curry paste use vegan-certified brand, such as Maesri or homemade
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 1 cup sliced red bell pepper thinly sliced
- 1 cup carrots thinly sliced or julienned
- 1 cup broccoli florets bite-sized pieces
- 1 cup zucchini sliced into half-moons
- 1 can full-fat coconut milk 13.5 oz can, shaken well
- 1 cup vegetable broth low-sodium preferred
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 teaspoon maple syrup for balance
- 1 teaspoon fresh lime juice plus extra wedges for serving
- ¼ cup fresh Thai basil or sweet basil leaves torn
- 1 pinch salt to taste, only if needed as curry paste may already contain salt
Instructions
- Heat the coconut oil in a large saucepan or wok over medium heat (about 350°F / 175°C). Once melted, add the Thai red curry paste and sauté for 1 to 2 minutes until the paste becomes fragrant and deepens in color.
- Add the grated ginger and minced garlic. Stir constantly for 1 minute until aromatic but not browned.
- Add the bell peppers, carrots, and broccoli. Sauté for 5 minutes, stirring regularly, until the vegetables begin to soften but still hold their shape.
- Pour in the coconut milk and vegetable broth. Stir well to distribute the curry paste evenly.
- Add in the sliced zucchini, soy sauce, and maple syrup. Bring the mixture to a gentle simmer, cover partially, and cook for 10–12 minutes over low-medium heat until the vegetables are tender but vibrant.
- Remove the pan from the heat. Stir in lime juice and Thai basil leaves.
- Taste and adjust seasoning with salt or more lime juice if desired.
- Serve hot over jasmine rice or rice noodles, garnished with fresh basil, thinly sliced red chilies, and a lime wedge on the side.
Notes
- Alternate Proteins: Add pressed tofu, tempeh, or chickpeas for additional protein. Sauté separately for best texture before adding to the curry.
- Creamier result: Use two cans of coconut milk and reduce broth if a richer curry is desired.
- Spice Level: Adjust heat by adding fresno or bird's eye chilies along with the paste. Reduce paste for milder palates.
Nutrition
Calories: 282kcalCarbohydrates: 15gProtein: 4gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 543mgPotassium: 580mgFiber: 3gSugar: 7gVitamin A: 8693IUVitamin C: 79mgCalcium: 72mgIron: 4mg
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