Vegan Thai Red Curry
A vibrant and hearty Vegan Thai Red Curry featuring colorful vegetables and rich coconut milk, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil For sautéing
- 1 medium onion, chopped Adds sweetness and depth
- 3 cloves garlic, minced Enhances flavor
- 1 tablespoon grated ginger Adds warmth and spice
- 2 tablespoons red curry paste Adjust for spice preference
- 1 can (400 ml) coconut milk For creaminess
- 1 cup vegetable broth Makes the curry saucy
- 1 bell pepper, sliced bell pepper Adds crunch and color
- 1 cup broccoli florets For added nutrients
- 1 medium zucchini, sliced For texture
- 1 cup snap peas For sweetness
- 2 tablespoons soy sauce Enhances flavor
- to taste Fresh cilantro for garnish Adds freshness
Instructions
Preparation
- Heat 1 tablespoon of coconut oil in a large pot over medium heat.
- Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger to the pot. Sauté until fragrant and onions are translucent.
Cooking
- Stir in 2 tablespoons of red curry paste and cook for another minute.
- Pour in 1 can of coconut milk and 1 cup of vegetable broth, and bring the mixture to a gentle simmer.
- Add the sliced bell pepper, broccoli florets, zucchini, and snap peas. Stir well.
- Cook the vegetables for 5 to 7 minutes, until they reach your desired tenderness.
- Stir in 2 tablespoons of soy sauce and mix well. Remove from heat and serve.
Notes
Serve with steamed jasmine rice or quinoa. Garnish with fresh cilantro, lime wedges, or crushed nuts. Adjust spices as per preference.