Thai Red Curry (Vegan) Recipe
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6
-
Calories
339 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry (Vegan) Recipe
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Dive into the bold, vibrant world of Thai cuisine with this Thai Red Curry (Vegan) recipe, bursting with fresh vegetables and spicy red curry paste, guaranteed to spice up your dinner routine!
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Ingredients
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 cup white onion diced
- salt to taste
- 1 Tablespoon freshly grated ginger
- 2 cloves of garlic minced
- 1 red bell pepper cut into long strips
- 1 yellow bell pepper cut into long strips
- 3 long carrots sliced into diagonal rounds about 1 cup
- 3 Tablespoons Thai red curry paste
- 1 Can coconut milk
- 1/2 cup water
- 1 ½ cups kale stems removed, torn, or chopped into bite sized pieces
- 1 ½ teaspoons brown sugar
- 1 Tablespoon soy sauce use gluten-free soy sauce for a gluten-free Thai Red Curry recipe
- 2 teaspoons lime juice
- Optional Garnishes: Fresh Basil and Siracha
Instructions
- Rinse your rice and cook your 1 cup based on the rice instructions.
- In a large skillet, add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
- Then, add in the ginger and garlic and cook for about 2 minutes.
- Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.
- Next, add in the Thai Curry paste and cook for another 2 minutes.
- After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.
- Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
- Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
- Plate your rice and curry.
- Add garnishes as desired and enjoy!
Equipments used:
Notes
- This recipe calls for 3 tablespoons of red curry paste. If you are not a fan of spice, using 2 tablespoons will make it milder, and if you love spice, you can amp it up by using 4 tablespoons.
- Store Thai Red Curry in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months; however, the vegetables may become slightly mushy upon thawing.
- Reheat the curry on the stove over medium heat until hot throughout, stirring occasionally. If the curry seems too thick after refrigeration or freezing, add a little water or coconut milk while reheating to restore its creamy texture. It's best not to microwave as this can affect the texture and flavor.
Nutrition Information
Show Details
Serving
1serving
Calories
339kcal
(17%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
207mg
(9%)
Potassium
468mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
7463IU
(149%)
Vitamin C
74mg
(82%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 339kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 207mg | 9% |
| Potassium | 468mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7463IU | 149% |
| Vitamin C | 74mg | 82% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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