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4.9 from 27 votes

Thai Red Curry (Vegan) Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 339 kcal
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. Rinse your rice and cook your 1 cup based on the rice instructions.
  2. 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.
  3. Then, add in the ginger and garlic and cook for about 2 minutes.
  4. Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.
  5. Next, add in the Thai Curry paste and cook for another 2 minutes.
  6. After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.
  7. Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
  8. Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
  9. Plate your rice and curry.
  10. Add garnishes as desired and enjoy!

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

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

% 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.