This is an incredibly easy vegan red Thai curry recipe. With a little bit of chopping and throwing things in a pot at different intervals, this curry is ready in as little as 30 minutes. The recipe is very flexible so feel free to use any vegetables you have in the fridge or whatever is in season. We used a pre-made Thai red curry paste (check when buying to make sure it is vegan) which is a great time saver but there are many recipes out there if you want to make your own curry paste. This curry recipe also does not have any additional oils because the coconut milk gives you a beautiful layer of coconut oil when you cook it down. Serve with Jasmine rice, on top of noodles or with hearty pieces of good bread. Give this a try if you want curry in a hurry!
1 can coconut milk 400ml
3 tbsp Thai red curry paste
1 can water (fill up coconut can)
1 cup onions (chop into 1/2 inch pieces)
4 cups mixed variety of vegetables* (chop into 1/2 inch pieces)
1/2 cup diced tomatoes
salt to taste
Thai basil and lime wedges for serving
*for this recipe we used sweet potatoes, green beans, king oyster mushrooms, carrots & bell pepper.
Other vegetables that work great in Thai curry are baby corn, eggplant, yams, potatoes, broccoli, peas, bamboo shoots, any mushrooms, kale or other leafy greens (add near the end of cooking)… basically whatever vegetable you like
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