recipe
Thailand

Red Curry

curry
coconut oilgarlic onionred curry pastecoconut milkbell peppercarrotbroccolisnow peas
Red Curry

Vegan Red Curry

Vegan red curry is a Thai dish that has become increasingly popular among people who follow a plant-based diet. Originating in central Thailand, this flavorful dish has traditionally been made with meat or seafood, but as veganism has become more popular, vegan versions have emerged.

The main ingredient in vegan red curry is red curry paste, which is made from red chilies, lemongrass, garlic, shallots, and other spices. This paste is then cooked with coconut milk and a variety of vegetables, such as bell peppers, eggplant, and carrots, to create a creamy, flavorful sauce.

Aside from being delicious, vegan red curry is also very nutritious. It is packed with vitamins, minerals, antioxidants, and anti-inflammatory compounds that can help reduce the risk of chronic diseases. The fiber in the vegetables can help support digestive health, while the healthy fats in the coconut milk can promote cardiovascular health.

One of the best things about vegan red curry is that it can be easily customized to suit different tastes and preferences. You can add your favorite vegetables, such as broccoli, cauliflower, or snow peas, or include plant-based protein sources like tofu, tempeh, or seitan. You can also adjust the spiciness level to your liking by adding more or less red curry paste.


Ingredients

  • 2 tablespoons of coconut oil
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 2 tablespoons of red curry paste
  • 1 can (14 ounces) of coconut milk
  • 1 red bell pepper, chopped
  • 1 large carrot, chopped
  • 1 cup of broccoli florets
  • 1/2 cup of snow peas
  • 1/2 cup of bamboo shoots
  • 2 tablespoons of soy sauce
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon of ground ginger
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large saucepan over medium heat.
  2. Add the garlic and onion and cook until softened, about 5 minutes.
  3. Add the red curry paste and cook for 1 minute.
  4. Pour in the coconut milk and stir to combine.
  5. Add the bell pepper, carrot, broccoli, snow peas, and bamboo shoots and stir to combine.
  6. Bring the mixture to a simmer and cook for 10 minutes.
  7. Add the soy sauce, brown sugar, and ginger and stir to combine.
  8. Season with salt and pepper to taste.
  9. Serve with cooked rice or noodles. Enjoy!