Vegan Thai Red Curry
Dive into the aromatic world of Thai cuisine with this effortlessly prepared Vegan Thai Red Curry. Bursting with rich coconut milk, fragrant red curry paste, and a medley of colorful vegetables, this dish offers a perfect balance of sweet, spicy, and savory notes. It's a nourishing and satisfying meal that comes together quickly, making it ideal for a weeknight dinner yet impressive enough for guests.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A vibrant and aromatic flavor profile that captures the essence of Thai cuisine.
- Packed with colorful, nutritious vegetables, offering a wholesome meal.
- Incredibly quick to prepare, on the table in under an hour.
- Naturally dairy-free and can easily be made gluten-free with tamari.
- Customizable with your favorite plant-based proteins or extra veggies.
Ingredients
- 15 ml (1 tablespoon) coconut oil
- 1 medium onion, thinly sliced
- 200 g (about 1 cup) sweet potatoes, peeled and diced into 1.5 cm (0.6 inch) cubes
- 1 large red bell pepper, cored, seeded, and thinly sliced
- 30 g (2 tablespoons) vegan red curry paste
- 400 ml (13.5 oz) full-fat coconut milk
- 240 ml (1 cup) low-sodium vegetable broth
- 100 g (1 cup) fresh snap peas, trimmed
- 15 ml (1 tablespoon) low-sodium soy sauce or tamari
- Cooked jasmine rice, for serving
- Fresh cilantro leaves, chopped, for garnish
- Lime wedges, for serving (optional)
Instructions
- In a large skillet or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the thinly sliced onion, diced sweet potatoes, and sliced red bell pepper. Sauté, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften and the onion becomes translucent. This initial sautéing helps to build a foundational flavor for the curry.
- Push the softened vegetables to one side of the pan. Add the vegan red curry paste to the empty side of the pan and cook it directly in the hot oil for 1 to 2 minutes, stirring constantly, until it becomes wonderfully fragrant. This step 'blooms' the spices in the paste, intensifying their aroma and flavor. Immediately pour in the full-fat coconut milk and low-sodium vegetable broth, stirring well to combine the curry paste with the liquids. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it simmer for 15 minutes, allowing the sweet potatoes to become tender and the flavors to meld beautifully.
- After 15 minutes, remove the lid. Add the fresh snap peas and low-sodium soy sauce (or tamari) to the simmering curry. Stir everything together and continue to cook for another 5 minutes, or until the snap peas are vibrant green and crisp-tender. Taste the curry and adjust seasoning if necessary, adding a pinch of salt or a squeeze of lime juice if desired.
- Ladle the hot Vegan Thai Red Curry generously over bowls of freshly cooked jasmine rice. Garnish each serving with a sprinkle of chopped fresh cilantro leaves and an optional lime wedge on the side, allowing diners to add a bright, zesty finish to their dish.
Tools You’ll Need
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon or spatula
Essential Success Tips
- Ensure your red curry paste is fresh and of good quality; this is the heart of the flavor.
- Don't skip 'blooming' the curry paste in oil; it significantly enhances the aroma and depth of flavor.
- Cut your sweet potatoes into even cubes to ensure they cook uniformly and become tender at the same time.
- Avoid overcooking the snap peas; they should retain a slight crunch for optimal texture.
- Taste and adjust seasoning at the end; a little extra soy sauce, lime juice, or even a touch of brown sugar can balance the flavors perfectly.
Professional Cooking Secrets
- For an extra layer of complexity, toast whole spices like cumin and coriander seeds, then grind them before adding to the curry paste step. This adds a depth that pre-ground spices often lack.
- If you have time, infuse your coconut oil with aromatics like finely minced ginger and garlic before adding the onions for an even more potent flavor base.
- To achieve a truly restaurant-quality texture, consider blending about 1/4 of the cooked sweet potatoes and a small amount of the liquid, then stirring it back into the curry. This naturally thickens the sauce and adds a creamy mouthfeel without extra fat.
Notes
- Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors continue to meld.
- Variations: Feel free to add other vegetables such as broccoli florets, mushrooms, or baby corn. For added protein, stir in cubed firm tofu or chickpeas along with the sweet potatoes.
- Spice Level: To increase the heat, add a pinch of red pepper flakes with the curry paste, or a sliced fresh chili with the snap peas. To reduce heat, use less curry paste or opt for a milder variety.
Frequently Asked Questions
Can I make this curry gluten-free?
Absolutely! Just ensure you use a certified gluten-free red curry paste and substitute soy sauce with tamari. Most other ingredients are naturally gluten-free.
What kind of coconut milk should I use?
For the richest and creamiest curry, always opt for full-fat coconut milk. Light coconut milk can be used for a lower-calorie option, but it will result in a thinner sauce and less indulgent flavor.
Can I prepare this curry ahead of time?
Yes, the curry base (without the snap peas) can be prepared a day in advance and stored in the refrigerator. Reheat gently on the stovetop and add the snap peas just before serving to maintain their crisp-tender texture.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 380, Protein: 7g, Fat: 28g, Saturated Fat: 22g, Carbs: 27g, Fiber: 6g, Sugars: 9g.
Allergy Information
Contains soy (from soy sauce/tamari) and coconut. For a soy-free option, use coconut aminos instead of soy sauce. Always check your red curry paste ingredients for specific allergens if you have severe sensitivities.
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