Vegan Red Thai Curry
Dive into the vibrant flavors of this Vegan Red Thai Curry, a harmonious blend of aromatic spices, creamy coconut milk, and colorful vegetables. Perfect for both weeknight dinners and special occasions, this plant-based dish features bold Thai red curry paste, fresh ginger, garlic, and a medley of wholesome ingredients like red bell peppers, zucchini, broccoli, and carrots. Simmered to perfection in a savory coconut and vegetable broth, it’s further elevated with soy sauce, lime juice, and a touch of maple syrup to balance the flavors. Served over fragrant jasmine rice and finished with fresh basil, this recipe is a true celebration of Thai-inspired cuisine. Ready in just 50 minutes, it’s a wholesome, satisfying meal that caters to vegan diets while delighting every palate.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced red onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 large, sliced red bell pepper
- 1 medium, sliced zucchini
- 2 cups broccoli florets
- 2 medium, sliced carrots
- 3 tablespoons Thai red curry paste
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 4 cups cooked jasmine rice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the diced red onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the sliced red bell pepper, zucchini, broccoli florets, and sliced carrots to the pan and stir-fry for 5 minutes to soften the vegetables slightly.
Add the Thai red curry paste to the pan, stirring to coat the vegetables evenly. Cook for 2 more minutes to enhance the paste's flavors.
Pour in the coconut milk and vegetable broth, then add the soy sauce, lime juice, and maple syrup. Stir everything well to combine.
Bring the mixture to a simmer and reduce the heat to low. Allow it to cook gently for about 10-15 minutes, or until the vegetables are tender.
Add salt and pepper to taste, then stir in the basil leaves and let the curry simmer for an additional 2 minutes.
Remove the curry from heat and serve over cooked jasmine rice, garnished with additional basil if desired.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 81.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2808 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
