Make restaurant quality Red Thai Curry Vegetables at home in under 30 minutes!
Talk about comfort food! I can’t get enough of these Red Thai Curry Vegetables. We’re still having a lot of chilly, rainy days here so this curry is perfect right now. Along with warm teas and hot baths….
This curry requires only 30 minutes to prepare and is super flexible, so use whatever vegetables you have on hand! I like to use red peppers, carrots, broccoli, cauliflower, kale and tomatoes.
Make this recipe super easy by using frozen mixed vegetables, or even the frozen bell peppers they have at Trader Joe’s! It’s incredibly forgiving, so be creative if you want.
You should find everything you need for this curry at any grocery store. The secret ingredient is the Thai Red Curry Paste. It’s oh-so-flavorful and vegetarian. Score! Look for it in the Asian section of your grocery store, or you can order it on Amazon.
The other important ingredient is full fat coconut milk. You can totally use low fat canned coconut milk if you want to, but it won’t be nearly as creamy or delicious!
*Please note this page does contain affiliate links. I only link to products I absolutely love and recommend. Thank you for your support.
I hope you all love these Red Thai Curry Vegetables! They’re:
Red Thai Curry Vegetables is a perfect weeknight meal but also fancy enough to serve when company comes; it’s a real crowd pleaser! Curry makes the BEST leftovers, so I love making this early in the week and then eating it for lunch for several days. YUM!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Red Thai Curry Vegetables
- 1 small sweet onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced into 2 inch slices
- 1 yellow bell pepper, thinly sliced into 2 inch slices
- 2 medium carrots, peeled and cut into matchsticks or small rounds
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2.5 tablespoons Thai red curry paste
- 1 15-oz can full fat coconut milk
- 1/2 cup water
- 2 cups thinly sliced kale OR spinach
- 2 medium roma tomatoes, diced
- 2 teaspoons pure maple syrup
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon fresh lime juice (about 1 lime)
- 4 cups cooked white or brown rice
- Optional: Sriracha hot sauce, fresh chopped basil or cilantro
- First, prepare all of the vegetables and have them close by before you heat the pan. Cook your rice according to package instructions.
- Heat a large non-stick skillet over medium high heat. Once it's hot, add a few tablespoons of water (or you may use olive oil) and 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.
- Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed.
- Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently.
- Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then remove from heat.
- Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!
- You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
- I love this Thai Kitchen brand of red curry paste. Look for it or another like it in the Asian section of most grocery stores. Some are not vegetarian, so make sure to check the ingredients.
- You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.
- Nutrition facts do not include rice, only the curry.