Red Thai Vegan Curry
Red Thai Vegan Curry is creamy, warm and comforting and inspired by the rich flavors of authentic Thai red curry. This Thai curry with vegetables can be customized with your favorite vegetables and served over rice or noodles for a delicious dish in just 35 minutes.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Heat coconut oil over medium heat in a large skillet. Add minced garlic, ginger, and onion. Saute for a couple of minutes.
Add the bell peppers and carrots and saute for 3-4 minutes. Add the red curry paste and cook for a minute.
Pour in the canned coconut milk and salt and bring it to a boil. Add the chickpeas and snow peas and cook for 5-6 minutes on medium heat.
Add the spinach and simmer for 2 more minutes until wilted.
Finally, add a fresh lime juice and garnish it with Thai basil.
Serve the red Thai curry with white rice to enjoy.
Don’t skimp on the aromatics like garlic, ginger and onions.
Full fat coconut milk is going to make this curry rich and delicious.
Cut your vegetable to the same size, so they cook evenly.
Swap in your favorite vegetables or use what you have on hand.
If your grocery store has a salad bar, that’s a great place to score all the veggies you need with little or no prep work.
Some curry paste contains shrimp paste, so check labels for a truly vegan dish.
Add baked or fried tofu if desired.
Add red chili flake, sliced red chillis or chili oil to kick up the heat.
Calories: 148 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 731 mg | Potassium: 366 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 9282 IU | Vitamin C: 52 mg | Calcium: 69 mg | Iron: 2 mg