Oh my goodness, are you ready to take a culinary trip to Thailand without leaving your kitchen? I’m so excited to share one of my all-time favorite recipes with you: Vegan Thai Red Curry!
This dish is like a hug in a bowl—comforting, vibrant, and bursting with flavor. The first time I made this, I had friends over for dinner, and I wanted to impress them with something exotic. Little did I know, this recipe would steal the show and become a regular on our dinner night menu. The combination of creamy coconut milk, fragrant spices, and fresh vegetables feels like a warm embrace, making it perfect for cozy nights in or when you want to impress a crowd. Plus, it’s super easy to make—what’s not to love?
So grab your apron, and let’s dive into what makes this recipe so special!
What’s in Vegan Thai Red Curry?
Coconut Oil: This is the magical fat that gives our curry a lovely richness. I always opt for organic coconut oil when I can—it’s a healthier choice and has that beautiful tropical aroma.
Onion: The unsung hero of so many dishes, the onion adds a sweet and savory base to our curry. Make sure it’s finely diced for even cooking.
Garlic: Because who doesn’t love that irresistible smell wafting through the kitchen? Freshly minced garlic adds a lovely depth to our dish.
Fresh Ginger: This zesty root adds a burst of flavor that truly elevates the curry. Grating it is the best way to release all those amazing juices!
Thai Red Curry Paste: Here’s where the magic happens! You can adjust the amount according to your spice tolerance, but I usually recommend starting with 2 tablespoons and adding more if you’re feeling adventurous.
Coconut Milk: Oh, this is where the creaminess comes from! I use full-fat coconut milk for its luscious texture, but light coconut milk works too if you want to cut back a bit.
Butternut Squash: Sweet and creamy, this squash adds a delightful texture and contrast to the spices.
Bell Peppers: The colorful red and green bell peppers bring sweetness and crunch, making each bite a little celebration.
Sugar Snap Peas: These are my favorite for a fresh pop in the curry! They stay crisp, adding beautiful color and texture.
Vegetable Broth: It enhances the flavors and balances out the richness of the coconut milk.
Soy Sauce (or Tamari): A dash of umami! Tamari is a great gluten-free alternative.
Lime Juice: A splash of lime juice at the end brightens everything up, making it taste like sunshine!
Cilantro: Fresh cilantro is the garnish that adds a splash of color and fresh flavor—don’t skip it if you love fresh herbs like I do!
Salt and Pepper: Always to taste, of course!
Cooked Rice or Quinoa: The perfect base to soak up all that delicious curry goodness.
Is Vegan Thai Red Curry Good for You?
Absolutely! This Vegan Thai Red Curry is not just a treat for your taste buds; it packs a nutritional punch too.
Butternut Squash: A fantastic source of vitamins A and C, it also has fiber to support your digestive health.
Coconut Milk: While it’s higher in fat, the fats are primarily medium-chain triglycerides (MCTs), which may help with digestion and energy.
Bell Peppers: These colorful veggies are loaded with vitamin C, fiber, and antioxidants, making your body feel fabulous.
Sugar Snap Peas: Crunchy and sweet, they’re an excellent source of vitamin K, fiber, and folate. Plus, they add a satisfying crunch to your curry!
With so many veggies in this dish, you’re not just making your stomach happy; you’re fueling your body with nutrients. Just be mindful of the salt if you’re watching your sodium intake and feel free to adjust the spice level to suit your palate.
Ingredients
– 1 tbsp coconut oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2-3 tbsp Thai red curry paste (adjust for spice preference)
– 1 can (400ml) coconut milk
– 2 cups butternut squash, peeled and cubed
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 cup sugar snap peas
– 1 cup vegetable broth
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp lime juice
– Fresh cilantro, for garnish
– Salt and pepper, to taste
– Cooked rice or quinoa, to serve
This recipe serves about 4, making it perfect for family dinner or meal prep for the week ahead!
How to Make Vegan Thai Red Curry?
1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-5 minutes until soft and translucent.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the Thai red curry paste to the pot, stirring to coat the onions, and cook for another minute.
4. Slowly pour in the coconut milk and vegetable broth, stirring until the mixture is well combined.
5. Add the cubed butternut squash, red and green bell peppers, and sugar snap peas to the pot. Bring the curry to a gentle simmer.
6. Allow the curry to cook for about 15-20 minutes or until the vegetables are tender, stirring occasionally.
7. Once the vegetables are cooked, add soy sauce and lime juice. Season with salt and pepper to taste.
8. Remove from heat and garnish with fresh cilantro.
9. Serve the Vegan Thai Red Curry over cooked rice or quinoa. Enjoy!
Serving Suggestions and Personal Touches
Feel free to customize this recipe! You could add some tofu or chickpeas for extra protein or swap in other seasonal vegetables you love. Don’t have butternut squash on hand? Sweet potatoes or carrots would be delicious substitutes.
And if you’re like me and love a little heat, toss in some sliced jalapeños or serve it with a side of chili flakes. This curry is very forgiving and quite versatile, so let your creativity shine!
I truly hope you give this Vegan Thai Red Curry a try. It’s a quick, easy, and delicious way to enjoy a comforting, flavorful meal. I’d love to know how yours turns out, so feel free to share your thoughts or any fun twists you added. Happy cooking!
