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Delicious Vegan Thai Red Curry with vibrant vegetables and aromatic spices.

Vegetarian Thai Red Curry

A vibrant, aromatic dish that combines creamy coconut milk with fragrant Thai red curry paste and tender vegetables, perfect for a cozy family meal or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon olive oil Adds a light, fruity flavor.
  • 1 small white onion or yellow onion Aromatic base for the dish.
  • 1-2 dried red chilies Provides heat and depth of flavor.
  • 1 tablespoon grated ginger Adds warmth and zest.
  • 1 tablespoon grated garlic Completes the aromatic base.
  • 1 small zucchini (sliced) Adds texture.
  • 1 medium red pepper (sliced) Enhances color and sweetness.
  • 1/2 medium green pepper (sliced) Balances sweetness.
  • 1/2 medium orange pepper (sliced) Adds sweetness and visual appeal.
  • 1 small head broccoli (cut into florets) Contributes nutritional value.
  • 2 medium carrots (diced) Adds crunch and color.
  • 1/2 cup water Helps to create the desired consistency.
  • to taste Salt Enhances overall flavors.
  • 2 tablespoons + 1 teaspoon Thai red curry paste Bursting with spices for that authentic flavor.
  • 14 oz can coconut milk Creates a rich sauce.
  • 1.5 teaspoons sriracha For extra heat.
  • 1/4 teaspoon turmeric powder Adds color and earthiness.
  • 1.5 teaspoons coconut sugar Balances flavors.
  • 3 teaspoons rice vinegar Adds a touch of acidity.
  • 1-2 teaspoons soy sauce (optional) Adds umami; use according to dietary needs.
  • 1/2 lime Juice of Elevates the flavors.
  • Basil or cilantro (to garnish) Fresh herbs for flavor.

Method
 

Preparation
  1. In a bowl, mix together the coconut milk and Thai red curry paste until well combined. Set aside.
Cooking the Curry
  1. Heat the olive oil in a large pan over medium heat.
  2. Add the dried red chilies and sauté for a few seconds.
  3. Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
  4. Add the grated ginger and garlic; cook for 30 seconds.
  5. Add the carrots and zucchini first, then gradually mix in the broccoli and sliced peppers.
  6. Sprinkle salt and pour in the water; cook for 3 more minutes.
  7. Pour the coconut milk and red curry paste mixture into the pan and add coconut sugar and turmeric powder.
  8. Allow to simmer on medium-low heat for about 5-7 minutes.
  9. Remove from heat; add soy sauce and lime juice if desired.
Serving
  1. Top the curry with fresh basil or cilantro and serve hot with jasmine rice.

Notes

You can add lime zest for an extra zing and customize the vegetables as desired. For a creamier sauce, increase the coconut milk.