This simple vegan Thai red curry is a perfect way to use up any vegetables in the fridge and make a quick nourishing dinner (with lots of leftovers). Of course you can make your own curry paste, however, using the jarred one is so much simpler and still delish. Maybe one of the only times I would go against homemade!
I used Thai Kitchen curry powder which can be found at most grocery stores in the international aisle.
Love Curry? try: Vegan Yellow Coconut Curry
Vegan Thai Red Curry
Thai Red Curry
Simple Thai peanut red curry, add any vegetables you like to make a hearty dinner!
- 1-2 Tbsp coconut oil, sesame oil or vegetable broth (for frying)
- 1 small onion
- ~2 carrots
- ½ head of broccoli
- 1 bell pepper
- A block of extra-firm tofu (firm will work too if you can't find)
- 2 Tbsp Thai Red Curry Paste
- 1 Can of coconut milk + water as needed to thin to desired consistency
- 2 Tbsp peanut butter
- 1 Tbsp tamari (or soy sauce)
- ½ tbsp maple syrup
- Juice of half a lime
- Cilantro, peanuts, more lime for topping (for topping)
- Serve with: rice, quinoa, noodles
- Start by chopping and frying the onion for 1-2 minutes in oil of your choice. The oils listed in the ingredient list taste great, but any cooking oil will work. If you are avoiding oil, add a little vegetable broth or water to the pan if it starts to stick.
- Add the carrots, broccoli, pepper, and tofu. Fry for ~10 minutes until carrots and broccoli start to become soft.
- Add in the red curry paste and coat; cook down for 1-2 minutes until aromatic. Add coconut milk and simmer for 15-20 minutes until all vegetables are cooked. If it is looking too thick, add a little bit of water.
- Stir in maple syrup, tamari, and lime at the end.
- Serve with rice or noodles, and garnish with cilantro, extra peanuts or cashews, and more lime.
The veggies in this can be subbed out for whatever vegetables you have on hand! Try potato, mushroom, zucchini, eggplant or cauliflower!
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