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vegan Thai red curry

A black bowl with vegetable Thai red curry and rice with flatware in the bowl.

Vegan Thai red curry with crispy veggies in the simplest of creamy, spicy sauces with Thai red curry paste is a 30-minute plant-based meal.

Ingredients

Scale
  • 1 cup vegetable stock
  • 2 Tbsp. Thai red curry paste
  • 1 Tbsp. Tamari or soy sauce
  • 1 medium yellow onion, cut in half, and sliced thin
  • 8 oz (200 gm) tender stem broccoli (broccolini/Bimi)
  • 2 cups sliced mushrooms (10 oz./300 gms.)
  • 1 red bell pepper
  • 2 medium carrots chopped
  • 6 oz. (180 gm.) baby corn (about 12)
  • 15 oz. (400 ml.) can lite coconut milk or 1 ½ cups plant milk with ½ teaspoon of coconut extract
  • I lime (half for the curry and the other half cut in wedges)
  • Rice or rice noodles

Instructions

Cooking tip: You’ll need 15 minutes of cooking time, so consider when you need to start your rice or noodles (if using).

  1. In a small jar or bowl, mix the broth, Thai red curry paste, and soy sauce. Set aside.
  2. If you are mixing plant milk with coconut extract, do that before cooking and set it aside.
  3. Begin with a heated wok or skillet. Start adding the vegetables from the hardest to the softest. Stir constantly until the vegetables are crisp and slightly tender. 
  4. Add the broth and allow the vegetables to cook for another 5 minutes until they are a bit softer.
  5. Add the coconut milk and squeeze in half the lime (1 tbsp lime juice, reduce the heat and allow everything to slowly simmer for another 5 minutes.
  6. Serve over rice or noodles with lime wedges at the table.

Notes

  • Nutritional information is for the curry, made with lite coconut milk.
  • The best curry is made with a flavorful homemade curry paste. If you buy curry paste, select a brand that is vegan and contains no added oil.
  • For best results, cut harder vegetables such as carrots into thin slices or small pieces. This ensures quick and even cooking.
  • Use a large enough wok or skillet so that the vegetables can easily be moved. If the vegetables begin to stick, you can deglaze them by adding a tablespoon of water or using the vegetable broth mixture.
  • If you want to add more protein to your curry, consider adding crispy tofu, soy strips or soy curls, sauteed tempeh, or adzuki beans. You can also serve it over a high-protein grain such as quinoa. 
  • If you want to thicken the curry, add 1 teaspoon of cornstarch or arrowroot powder mixed directly with the vegetable broth or with ¼ of a cup of water. Stir this into the curry.

Keywords: vegan Thai red curry

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