Vegan Thai Red Curry Recipe

Name: Vegan Thai Red Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 4 teaspoons coconut oil; ½ yellow onion; 1 carrot; 2 tablespoons Thai red curry paste; 3 garlic cloves; 1 tablespoon minced ginger; 2 ½ cups small cauliflower florets; 1 red bell pepper; 1 (14 oz) can lite coconut milk; ⅔ cup vegetable broth; 1 cup chopped zucchini; 4 ounces canned bamboo shoots; juice of ½ lime; 2 tablespoons minced cilantro; 4 basil leaves

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 Servings
Calories
1892 kcal
Course
Main Course
Cuisine
Thai

Vegan Thai Red Curry Recipe

Lauren Clark

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Add some kick to your meatless meals with this delicious and veggie-packed Vegan Thai Red Curry! It uses ingredients found in most grocery stores & it's a breeze to make. 189 calories and 6 Weight Watchers SmartPoints

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Ingredients

Servings

4 teaspoons coconut oil divided
½ yellow onion chopped
1 carrot (large) cut into thin half-circles
2 tablespoons Thai red curry paste (see Note below)
3 garlic cloves minced
1 tablespoon minced ginger
2 ½ cups small cauliflower florets
1 red bell pepper cut into ¾-inch pieces
1 (14 oz) can lite coconut milk
⅔ cup vegetable broth
1 cup chopped zucchini (quartered & cut into ½-inch thick pieces)
4 ounces canned bamboo shoots drained
juice of ½ lime
2 tablespoons minced cilantro
4 basil leaves (Thai basil if available), thinly sliced

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Instructions

Melt 2 teaspoons coconut oil in a large skillet, preferably nonstick or ceramic, set over medium-high heat.
Add the onion and carrot. Saute, stirring frequently, until the onion is tender, 4 to 5 minutes.
Push the onions and carrots to the perimeter of the skillet and melt the remaining 2 teaspoons coconut oil in the middle of the skillet. Add the curry paste, garlic and ginger to the oil. Saute, stirring the mixture with the onions and carrots for about 3 minutes.
Stir in the cauliflower florets, red bell pepper, coconut milk and broth. Bring to a boil, then reduce heat to a lively simmer. Partially cover the skillet and cook, stirring occasionally, until the cauliflower is almost tender, 5 to 7 minutes.
Add the zucchini and bamboo shoots. Simmer until the zucchini is just tender, 3 to 4 minutes. Take care not to overcook the zucchini.
Stir in the lime juice, cilantro and basil. Serve with jasmine rice.

Notes

Note: Some Thai red curry pastes contain shrimp paste, which is not vegetarian, so be sure to read the ingredients list. The curry pastes from Thai Kitchen or Taste of Thai do NOT contain shrimp paste. If you are not concerned about the shrimp paste, the red curry paste by XX is also very good.
Weight Watchers Points: 6 (Blue - Freestyle), 6 (Green), 6 (Purple)

Nutrition Information

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Serving 1.25cups Calories 189.2kcal (9%) Carbohydrates 16.9g (6%) Protein 3.3g (7%) Fat 11.8g (18%) Saturated Fat 9.2g (46%) Sodium 397.1mg (17%) Fiber 4.1g (16%) Sugar 7.3g (15%)