If you’re looking to spice up your dinner routine, this Vegan Thai Red Curry with Vegetables is just the ticket. Bursting with flavors and vibrant colors, this dish is an excellent representation of Thai cuisine, perfect for those who enjoy a bit of heat in their meals. Plus, it’s a simple vegan recipe that comes together quickly, making it a great option for weeknight dinners.
Imagine a warm bowl of creamy coconut milk infused with aromatic spices, combined with fresh vegetables sautéed to perfection. This curry is not just nourishing but also incredibly satisfying, allowing the natural sweetness of the vegetables to shine through amid the vibrant, spicy notes. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this dish is a delightful treat.
Get ready to transport your taste buds to Thailand with this easy recipe! The fusion of flavors from the red curry paste, coconut milk, and fresh veggies will have everyone asking for seconds.
Flavorful Vegan Thai Red Curry Recipe
This Vegan Thai Red Curry with Vegetables is a delightful mix of crunchy bell peppers, tender zucchini, and vibrant broccoli simmered in a rich and creamy coconut milk base. Each spoonful offers a harmonious blend of spicy, sweet, and savory flavors that will awaken your taste buds.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh basil or cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste, stirring to combine and letting it cook for a minute to enhance the flavors.
- Pour in the coconut milk and vegetable broth, stirring well 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.
- Stir in the soy sauce and lime juice, adjusting the seasoning if necessary.
- Serve hot over cooked rice or quinoa, garnished with fresh basil or cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 22g
- Protein: 8g
- Carbohydrates: 30g