Recipe by Nora Cooks
A colorful, cozy bowl of creamy curry that fills your kitchen with the most comforting aroma
This Red Thai Curry is vibrant, fragrant and full of nourishing vegetables that soak up all the rich coconut and curry flavors. Every bite brings a warm blend of sweetness, spice and brightness, thanks to the red curry paste, creamy coconut milk and fresh lime juice. It is perfect for weeknight dinners, meal prep or any moment when you want a wholesome, plant powered dish that still feels luxurious.
With tender vegetables, silky sauce and fluffy rice to catch every drop, this curry is both satisfying and incredibly comforting. It comes together with simple ingredients, fills your home with the best smells and tastes just as amazing as takeout, while being made entirely in your own kitchen.
Why You’ll Love This Recipe
- Creamy and flavorful. Coconut milk and curry paste create a cozy, rich sauce.
- Packed with veggies. A beautiful mix of colors and textures in every bowl.
- Quick and weeknight friendly. Ready in about 30 minutes.
- Perfect for leftovers. The flavors deepen beautifully overnight.
Red Thai Curry
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A colorful, cozy bowl of creamy curry that fills your kitchen with the most comforting aroma
This Red Thai Curry is vibrant, fragrant and full of nourishing vegetables that soak up all the rich coconut and curry flavors. Every bite brings a warm blend of sweetness, spice and brightness, thanks to the red curry paste, creamy coconut milk and fresh lime juice. It is perfect for weeknight dinners, meal prep or any moment when you want a wholesome, plant powered dish that still feels luxurious.
With tender vegetables, silky sauce and fluffy rice to catch every drop, this curry is both satisfying and incredibly comforting. It comes together with simple ingredients, fills your home with the best smells and tastes just as amazing as takeout, while being made entirely in your own kitchen.
Ingredients
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1 small sweet onion, chopped
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 red bell pepper, thinly sliced into 2 inch strips
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1 yellow bell pepper, thinly sliced into 2 inch strips
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2 medium carrots, peeled and sliced into matchsticks or small rounds
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1 cup broccoli florets
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1 cup cauliflower florets
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2 1/2 tablespoons Thai red curry paste
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1 can full fat coconut milk (15 oz)
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1/2 cup water
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2 cups thinly sliced kale or spinach
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2 medium roma tomatoes, diced
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2 teaspoons maple syrup
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1 tablespoon tamari or soy sauce
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1 tablespoon fresh lime juice
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4 cups cooked white or brown rice
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Optional: Sriracha, fresh basil, fresh cilantro
Instructions
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Prepare all vegetables and cook your rice according to package instructions.
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Heat a large non stick skillet over medium high heat.
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Add a few tablespoons of water (or a drizzle of oil if preferred) and sauté the chopped onion for about 3 minutes until translucent.
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Add the garlic and ginger, cooking for 30 seconds.
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Add bell peppers, carrots, broccoli and cauliflower. Cook for about 5 minutes, stirring often. Add water as needed to prevent sticking.
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Add the red curry paste and stir to coat the vegetables. Cook for 2 minutes.
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Pour in the coconut milk, water and kale. Stir and bring to a gentle simmer.
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Lower the heat, cover and cook for 5 to 10 minutes until vegetables have softened.
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Add the tomatoes, maple syrup, tamari and lime juice. Stir well and remove from heat.
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Serve warm over rice with optional Sriracha and fresh herbs. Enjoy.
Notes
Serve with fluffy jasmine or brown rice and top with fresh cilantro, basil or a squeeze of lime.
A drizzle of Sriracha adds heat if you love spice.
This curry also pairs beautifully with baked tofu, steamed greens or warm naan style flatbread.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai Inspired, Vegan
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 208kcal
- Sugar: 5g
- Sodium: 214mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0mg
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
