VEGAN THAI RED CURRY
This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier too. Feel free to change the vegetables (you will need about 3 cups in total) and skip the kale if you want a more traditional Thai curry.
Ingredients
- 1 cup broccoli florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup cauliflower florets
- 1 15-oz can full fat coconut milk
- 1 small yellow onion, chopped
- 2 1/2 tablespoons Thai red curry paste
- 1 red bell pepper, thinly sliced into 2 inch slices
- 1/2 cup water
- 2 cups thinly sliced kale OR spinach
- 2 medium roma tomatoes, diced
- 2 teaspoons pure maple syrup
- 1-2 tablespoons olive oil
- 1 yellow bell pepper, thinly sliced into 2 inch slices
- 2 medium carrots, peeled and cut into matchsticks or small rounds
- 4 cups cooked white or brown rice
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 tablespoon low sodium soy sauce (tamari for gluten free)
- Optional: Sriracha hot sauce, fresh chopped basil or cilantro
Instructions
First prepare all the vegetables and keep them nearby before heating the pan. To facilitate the recipe, buy pre-cut or frozen vegetables. Cook your rice according to the directions on the package.
Then, heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Now add the peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
In the pan, add the red curry paste, coconut milk and water. Mix well for a few minutes, until the curry paste is dissolved in the coconut milk / water. Now add the kale or spinach and stir them. Bring to a boil, then lower the heat and cook covered for 5 to 10 minutes, until the vegetables have softened.
Stir in chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from fire.
Serve immediately with cooked rice and optional Sriracha and fresh basil / cilantro if desired. Happy Cooking Time.
