Red Thai Curry Vegetables
Servings: 6 servings
This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Ready in about 30 minutes.
First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, 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 bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. 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.
- You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
- 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.
- 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.
Serving: 1serving, Calories: 208kcal, Carbohydrates: 15g, Protein: 5g, Fat: 16g, Saturated Fat: 14g, Sodium: 214mg, Potassium: 593mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7540IU, Vitamin C: 118mg, Calcium: 86mg, Iron: 3mg