There was no decision to for me to make veggie Thai red curry once I’d make fresh Thai red curry paste. Fresh veggies, smooth coconut sauce, plus fresh curry paste? Decision made.
Freedom of veggie choice
Veggie Thai red curry is not one of those ‘one size fits all’ recipes. It’s an opportunity to experiment with different combinations of vegetables: the seasonal, the simple, the on sale, the sensational. I personally love the combination of tender broccoli, red peppers, carrots and mushrooms, but don’t let that stop you. Summon your inner veggie cravings – or summon what you have on hand.
Slice and go forth
You can rely on veggie Thai red curry for those days when you don’t want to spend much time in the kitchen. Your prep time amounts to slicing your veggies of choice. When I’m really in a ‘no time’ situation, I’ve been known to select even quicker ingredients that are pre-sliced or I relieve the freezer of a few bags of mixed veggies that I keep on hand for just such an occasion.
Timing is everything
I like to go for combinations of colorful veggies cooked on the crunchy side, which means if I’m having this with rice, I need to get that moving before I start the curry. It’s usually the timing issues that cause me to end up with softer-than-desired veggies, so I try to be mindful of timing. If that doesn’t happen, I ditch the rice idea and go for rice noodles.
This Thai red curry requires only a few ingredients to accompany your veggies so it’s important that you use a high-quality, flavorful Thai red curry paste. My first choice is to make your own. If not, take the time to find a good one to purchase, being mindful that many curry pastes do contain shrimp paste.
End results are influenced by every ingredient; however, some have more impact than others. It stands to reason that if we want to change the outcome, we need to identify our influencers. Peace.Print
This whole food plant-based veggie Thai red curry is super healthy and can be on your table in less than 30 minutes.
- 8 oz (200 gm) tender stem broccoli
- 2 cups sliced mushrooms
- 1 red bell pepper
- 2 medium carrots chopped
- 1 cup vegetable stock
- 15 oz (400 ml) can coconut milk
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. Tamari or soy sauce
- I Tbsp. lime juice
- Rice or rice noodles to accompany
Timing tip: You’ll need 15 minutes of cooking time, so consider when you need to start your rice or noodles (if using).
- In a small bowl, mix the broth, Thai red curry paste and soy sauce. Set aside.
- In a medium skillet or wok, sauté the vegetables over medium heat for 5 minutes.
- Add the broth and allow the vegetables to cook for another 5 minutes until they are a bit softer.
- Add the coconut milk, reduce the heat and allow everything to slowly simmer for another 5 minutes.
- You want to aim for about 7-8 cups of vegetables so make any substitutions you desire. Tofu also works well here.
- If you are using frozen vegetables, start by adding the vegetable broth immediately, cover your pan and allow the vegetables to thaw for 10 minutes. This will depend on whether or not the vegetables were frozen raw or were par-boiled first.
- This recipe is intended to be quick and easy, but if you want to fancy it up a bit, add fresh coriander, basil, or even bit of mint to change up the flavor.
- If you are using packaged Thai red curry paste, consider adding a bit of minced ginger and garlic to enhance the sauce.
- If you want your curry a bit on the sweet side, add 1 Tbsp. of agave or another natural sweetener.
- Category: Main courses
- Method: Stove top
- Cuisine: Plant-based
Keywords: veggie Thai red curry