Vegan Thai Red Curry (30 Min Meal)
User Reviews
5
Vegan Thai Red Curry (30 Min Meal)
Description
The recipe begins by sautéing diced red onion in oil until tender, then quickly stirring in garlic and ground ginger powders. Diced tomatoes with their juices are added and cooked until boiling. Coconut milk, curry paste, water, and soy sauce create the sauce, to which frozen stir-fry vegetables are added. The mixture simmers to meld flavors and cook the vegetables thoroughly.
The finished dish combines the warm, aromatic, and mildly spicy flavors of Thai red curry with the creaminess of coconut milk and the freshness of lime juice squeezed at the end. The curry has a saucy, stew-like texture with tender vegetables throughout, delivering a balanced blend of spice and acidity.
This curry suits as a main course served hot and can be tailored by adjusting the amount of curry paste for spiciness and the coconut milk to water ratio for richness. It accommodates various vegetables and seasoning preferences, making it adaptable for personal taste.
For best flavor, use fresh ginger and garlic if possible, adding curry paste to the pan to gently heat 1-2 minutes before adding liquids.Adjust curry paste gradually to control spiciness, starting with half the recommended amount.Modify coconut milk and water ratios to achieve desired richness and thickness.Customize by varying vegetables, lime juice amount, or adding sweetener as preferred.
Ingredients
- 2 tablespoons high-heat oil
- 1 red onion diced
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 diced tomatoes in their juices, 15-ounce can
- 2 pounds stir-fry vegetables frozen
- 1 coconut milk 15-ounce can
- 1 tablespoon curry paste plus more to taste
- ½ cup water
- 2 tablespoons soy sauce
- 1 lime
Instructions
- Heat the oil in a large pan with a lid over medium-high heat.
- Add the diced onion and cook until tender, stirring occasionally.
- Stir in the garlic powder and ginger powder, mix quickly for about 5 seconds, then add the diced tomatoes with their juices. Stir well and cook until the juices start to boil.
- Add the coconut milk, curry paste, water, and soy sauce. Stir to combine and bring to a boil.
- Add the frozen stir-fry vegetables and mix well. Once the mixture returns to a boil, lower the heat, cover, and let it simmer for 10 minutes.
- Turn off the heat, uncover, and squeeze the juice of one lime over the curry. Stir well and serve hot.
Notes
- For best flavor, use fresh ginger and garlic if possible, adding curry paste to the pan to gently heat 1-2 minutes before adding liquids.
- Adjust curry paste gradually to control spiciness, starting with half the recommended amount.
- Modify coconut milk and water ratios to achieve desired richness and thickness.
- Customize by varying vegetables, lime juice amount, or adding sweetener as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 768mg | 32% |
| Potassium | 1143mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 12345IU | 247% |
| Vitamin C | 42mg | 47% |
| Calcium | 135mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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