VEGAN THAI RED CURRY. Plaaaaadow! #dropsthemic Dude, this is it! This is that recipe that will make you reevaluate all of your past Thai restaurant receipts, wondering why the hell you didn’t make this recipe a long time ago! My simple Authentic Vegan Thai Red Curry recipe is a flavorful one pot dish that is meat and dairy free. You can easily make this for a weeknight meal, and it’s so perfect for meal prep.
My family is now at the end of our second month of having a (vegan) plant-based diet. There was a week and a half during the holidays where we enjoyed our favorite meats and dairy, but besides that, we’ve been a pretty vegan household. And it hasn’t been as difficult as I thought it was going to be because of recipes like this Vegan Thai Red Curry and my Vegan Lasagna.
Ingredients that may not be in your kitchen:
While you may already have all of the items on the ingredient list, I thought it would be helpful to point out some items that you might not already have on hand. (Heck, I know I usually don’t have this stuff sitting around lol.) All of these items are fairly inexpensive and great flavors to experiment with in other dishes.
- Red thai curry paste
- Curry Powder
- Minced Ginger
- Coconut Milk
Tips to make your Vegan Thai Red Curry the best for you!
- Start with only 1 tablespoon of red curry paste. Make sure you can handle the spice level before adding the second tablespoon. If you want to add more than the 2 tablespoons, just take out 1 cup of the liquid from the pot, and mix with the additional paste. Then slowly add it back to the pot.
- This curry is nice and hearty, so you can enjoy as is. However, if you want to feel like you’re really at a restaurant, make sure you have some jasmine or basmati rice available. Whichever you prefer.
- Be prepared with all the awesome thai curry toppings that your heart desires. You can add the following to your bowl of curry to enhance the flavors and to make a presentation that is more appealing to the eye! (This part comes in handy when entertaining)
- Roasted Chickpeas
- Fresh Basil
- Jalepeno Peppers
1 tbs coconut oil
1 small white onion (diced)
1 red bell pepper (sliced)
2tsp Ginger Minced
1tbs Curry Powder
2 tbs Red Thai Curry Paste
3tsp Garlic Minced
3tsp kosher salt
15oz Cooked Chickpeas
3c Vegetable Broth
15oz Coconut Milk
2c Tomato Sauce
1 small Cauliflower (cut into florets)
2c diced Butternut Squash
1pt shiitake mushrooms (sliced)
2c baby spinach
In a large pot or dutch oven, heat canola oil and add cook onions until they start to become translucent.
Add sliced red peppers to the pan.
Add in your spices and mix well.
Toss in your chickpeas and give it a good stir.
Pour in coconut milk, vegetable broth, and tomato sauce.
Mix well. Let simmer for about 7 minutes.
Add cauliflower, butternut squash, and mushrooms to the pot.
Turn your heat down to low and let simmer for about another 20-25 minutes or so.
You want your cauliflower to be nice and tender.
Add your spinach to the pot about 5 minutes before serving.
Serve over rice and top with roasted chickpeas and Thai favorites like fresh basil, lime, cilantro, and sliced jalepenos.