Thai Red Curry with Vegetables

Name: Thai Red Curry with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1/2 tablespoon ghee or coconut oil; 1/2 tablespoon minced garlic; 1/2 medium sweet onion; 1 medium red bell pepper; 1 medium orange bell pepper; 10 ounce package snow peas; 1 ½ cups thinly sliced lacinato kale; 1 13.5 ounce can coconut milk (full-fat is best but lite also works); 1 cup unsweetened almond or cashew milk; 3 tablespoons red curry paste; 1/2 teaspoon Turmeric; 1/4 teaspoon fine sea salt; 1/8 teaspoon cayenne; brown rice; Cilantro for garnish

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
99 kcal
Course
Main Course
Cuisine
Thai

Thai Red Curry with Vegetables

Iris Warren

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A flavorful, easy vegetarian dish everyone will love. This Thai Red Curry with vegetables only takes about 30 minutes on the stovetop. Serve with brown rice or quinoa for a healthy dinner recipe. Play around with your favorite vegetables. Vegan friendly and gluten-free recipe.

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Ingredients

Servings

1/2 tablespoon ghee or coconut oil
1/2 tablespoon minced garlic
1/2 medium sweet onion diced
1 medium red bell pepper sliced (about 1 cup)
1 medium orange bell pepper sliced (about 1 cup)
10 ounce package snow peas or sugar snap peas
1 ½ cups thinly sliced lacinato kale
1 13.5 ounce can coconut milk (full-fat is best but lite also works)
1 cup unsweetened almond or cashew milk
3 tablespoons red curry paste
1/2 teaspoon Turmeric
1/4 teaspoon fine sea salt
1/8 teaspoon cayenne or to taste

For Serving

brown rice quinoa or your favorite grain or riced vegetable
Cilantro for garnish

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Instructions

Cook down vegetables: In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes. Add bell peppers, peas, and sliced kale; stir until mixed.
Add liquid, seasonings and simmer: Gently pour in canned coconut milk and cashew milk. Then add curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes, until vegetables have softened.
Make grains: While pot is simmering make rice (or quinoa), according to package instructions.
Serve: Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!

Notes

Feel free to add cooked tofu to this recipe as well. Make sure the tofu is cooked first, then stir in during the last 5 minutes of simmering.
Full-fat coconut milk will yield the best creamy texture for this recipe.

Nutrition Information

Show Details

Serving 1/4th without rice Calories 99kcal (5%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 400mg (17%) Fiber 3g (12%) Sugar 11g (22%)