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Thai Red Curry with Vegetables

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This Thai Red Curry is creamy, spicy, and packed with vibrant vegetables. It’s quick, easy, and perfect for a weeknight dinner. Plus, it’s vegan, gluten-free, and customizable with your favorite veggies or added protein like tofu.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  • For the Curry:
  • 1/2 tbsp ghee or coconut oil
  • 1/2 tbsp minced garlic
  • 1/2 medium sweet onion, diced
  • 1 medium red bell pepper, sliced (about 1 cup)
  • 1 medium orange bell pepper, sliced (about 1 cup)
  • 10 oz package snow peas or sugar snap peas
  • 1 1/2 cups thinly sliced lacinato kale
  • 1 (13.5 oz) can coconut milk (full-fat is best but lite works too)
  • 1 cup unsweetened almond or cashew milk
  • 3 tbsp red curry paste
  • 1/2 tsp turmeric
  • 1/4 tsp fine sea salt
  • 1/8 tsp cayenne (or to taste)
  • For Serving:
  • Brown rice, quinoa, or your favorite grain or riced vegetable
  • Cilantro for garnish

Instructions

  1. Cook down the vegetables: In a large pot over medium heat, add the ghee or coconut oil, minced garlic, and diced onion. Stir frequently for about 2 minutes until softened. Add the sliced bell peppers, peas, and kale, and stir until everything is mixed well.
  2. Add liquids, seasonings, and simmer: Pour in the coconut milk and cashew milk, then add the red curry paste, turmeric, salt, and cayenne. Stir gently to combine. Let the mixture come to a simmer on medium-high heat, then lower the heat and simmer for 10–15 minutes until the vegetables are tender and the flavors have melded.
  3. Make grains: While the curry is simmering, prepare the rice (or quinoa) according to the package instructions.
  4. Serve: Spoon the cooked rice or grains into serving bowls. Use a large spoon to serve the red curry over the rice. Garnish with fresh cilantro, if desired. Serve immediately and enjoy!

Notes

  • Add Protein: Stir in cooked tofu during the last 5 minutes of simmering for extra protein.
  • Different Veggies: Swap or add other vegetables like zucchini, carrots, or eggplant for variety.
  • More Spice: Adjust the cayenne or add fresh chili peppers if you like it spicier.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course, Vegetarian, Vegan, Gluten-Free
  • Method: Simmering
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 8g
  • Sodium: 580mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://iamstarved.com/thai-red-curry-with-vegetables/