Vegan Red Thai Curry

by Kelli on October 21, 2013

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday.

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday...and every other day!  TheCornerKitchenBlog.com

I’ve wanted to make Red Thai Curry for such a long time.  I wish I could tell you why I put it off for so long, but for the life of me, I have no idea.  The thing is, it’s not just that I wanted to make it.  I didn’t want just any old recipe. Finding a recipe was easy…there’s thousands of Red Thai Curry recipes floating around the internet.  I wanted a recipe that’s full of flavor, with just the right amount of heat (enough that it’s noticeable and tickles the back of my tongue, but not so hot that my nose starts running and I break out in a sweat), and a good curry to vegetable ratio (but not so much that the vegetables are drowned in a soup of curry).

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday...and every other day!  TheCornerKitchenBlog.com

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday...and every other day!  TheCornerKitchenBlog.com

Mission accomplished!

I didn’t set out for this to be a vegan curry.  But, it happened and that makes me love this dish even more.

Another thing that will make you love this meatless meal…..the easy prep (think, slicing and chopping) and the quick, mostly hands off cook time!  This Vegan Red Thai Curry has quickly become a staple in the weeknight dinner lineup.

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday...and every other day!  TheCornerKitchenBlog.com

Vegan Red Thai Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 4

Ingredients

  • 1 cup jasmine rice (white or brown)
  • 2 cups water
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, halved and sliced thin
  • 2 cloves garlic, minced
  • 1/4 cup red Thai curry paste
  • 1 14-ounce can unsweetened coconut milk (not lowfat)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • juice of 1 lime
  • 1/4 cup vegetable broth
  • 1 medium red bell pepper, stem and seeds removed, sliced into 2-inch strips
  • 1 small-medium head of broccoli, cut into small florets
  • 1 1/2 cups snap peas (about 2 handfuls)
  • 1 package extra firm tofu, drained, cut into 1/2-inch cubes
  • salt
  • fresh ground pepper

Instructions

In a medium saucepan, bring rice and 2 cups of water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, until the water is absorbed and the rice is tender, about 20 minutes.

Meanwhile, heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, season with salt & pepper, and cook until they're very soft, about 8 minutes. Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, soy sauce, brown sugar, lime juice and vegetable broth, and bring to a boil. Stir in the vegetables and simmer for 10-15 minutes, until the vegetables are tender. Stir in the tofu and cook for another 2 minutes. Taste, and season with salt and pepper, to taste.

Add a few spoonfuls of rice to a bowl and top with red Thai Curry.

Serve immediately.

http://thecornerkitchenblog.com/vegan-red-thai-curry/

Vegan Red Thai Curry is a perfect quick dinner for Meatless Monday...and every other day!  TheCornerKitchenBlog.com

 

More Meatless Monday favorites:

Freekeh Soup with Sweet Potato and Kale Vegan Freekeh Soup with Sweet Potato & Kale

Quinoa Veggie Burgers with Whipped Feta Quinoa Veggie Burgers with Whipped Feta

Tomato Braised Butter Beans with Kale & Mushrooms
Tomato Braised Butter Beans with Kale, Mushrooms & Creamy Polenta

 

Enjoy!

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{ 35 comments… read them below or add one }

Ali @ Inspiralized October 21, 2013 at 8:31 AM

This is such a great go-to recipe, I love how flavorful it is but how simple it is to make. Thanks for sharing!

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Kelli October 21, 2013 at 10:23 AM

Thanks, Ali!

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Liz @ The Lemon Bowl October 21, 2013 at 8:56 AM

This is my kind of meal!! Perfect for Meatless Monday!

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Kelli October 22, 2013 at 9:47 AM

Mine too! I love a dinner that’s fully of fresh, bright veggies!

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Carrian October 21, 2013 at 9:45 AM

This looks amazingly delicious!

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Kelli October 22, 2013 at 9:47 AM

And, the best part….it tastes even better than it looks :)

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Amy @ Elephant Eats October 21, 2013 at 10:53 AM

Mmm, I love curry and I love meals full of veggies! This def looks like my kinda meal :)

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Kelli October 22, 2013 at 9:48 AM

Same here! You’re going to love this, Amy!

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Lauren @ Climbing Grier Mountain October 21, 2013 at 2:39 PM

I will never say no to curry-in-a-hurry! Love the colors!

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Kelli October 22, 2013 at 9:50 AM

Thank ya! Low maintenance dinners are key during the week & this one hits the nail on the head!

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Olena@iFOODreal October 21, 2013 at 3:27 PM

Love this!

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Kelli October 22, 2013 at 9:51 AM

Thanks, Olena!

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Georgia @ The Comfort of Cooking October 21, 2013 at 5:47 PM

I feel like I can smell the amazing aroma of this curry from here! It looks SO flavorful and delicious, Kelli. Great recipe!

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Kelli October 22, 2013 at 9:53 AM

Thanks so much, Georgia!

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Joanne October 22, 2013 at 6:40 AM

Thai food is definitely up there with Indian for my favorite cuisine of all time…and yet I still haven’t gotten red curry right at home! Totally trying this.

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Kelli October 22, 2013 at 9:55 AM

Thai and Indian are my faves! I have yet to tackle cooking Indian food at home, but hopefully this winter!

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Stephanie @ Girl Versus Dough October 22, 2013 at 9:18 AM

Believe it or not, I don’t think I’ve EVER had red curry in my life before. I need to change that ASAP — this looks too delicious to pass up on one more day!

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Kelli October 22, 2013 at 9:56 AM

Whaaaat! It’s time to get you on the red Thai curry train stat!

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Laura (Blogging Over Thyme) October 23, 2013 at 12:33 AM

I LOVE red curry paste! This post reminds me that it has been far too long since I’ve made something with it. Definitely gonna bookmark this, as I’m a big fan of tofu already. It’s so wonderfully versatile. Love it Kelli!

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Kelli October 24, 2013 at 12:52 PM

I just started cooking with it earlier this year…total game changer in the kitchen. I love it!

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Yvonne @ bitter baker October 25, 2013 at 1:48 AM

Mmm, this looks delicious!

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Kelli October 25, 2013 at 9:39 AM

Thanks, Yvonne!

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Caroline @ chocolate & carrots October 25, 2013 at 10:05 PM

I’ve recently become curry obsessed. This is another one to add to my list to make! :D It looks delicious!

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Kelli October 27, 2013 at 9:33 AM

Thanks, Caroline! You’re going to love this curry dish!

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Sarah December 5, 2013 at 7:32 PM

I came across your recipe after seeing it on Pinterest, and made it last night. It was awesome! I just loved the flavor of the sauce; I only wished there was a little bit more of it! Thanks for sharing :)

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Kelli December 6, 2013 at 11:25 AM

Thanks so much, Sarah!

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Meaghan January 20, 2014 at 10:31 PM

I made this and added a heaping spoonful of peanut butter to it and WOW! Best decision ever. This is a great recipe, thanks for sharing :)

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Kelli January 21, 2014 at 9:04 AM

Awesome addition, Meaghan! Love the way you think!

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Russell February 6, 2014 at 6:21 PM

Would be a great vegan meal, but this recepie unlikely to even be vegetarian – its very hard to find a red curry paste that doesn’t have shrimp in it.

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Kelli February 6, 2014 at 6:54 PM

You make a good point, Russell, a lot of curry pastes do contain shrimp product. However, there are a number brands that produce a vegan/vegetarian version, including Thai Kitchen, which can be found at many local grocery stores.

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Adrienne February 23, 2014 at 7:05 PM

My family just tried this for dinner tonight. Overall, awesome! We’ll make it again and thank you!

I just wanted to suggest, however, that you give a clearer idea about how spicy a dish is, maybe using a star rating or something, like how you can order a dish to your heat preference in a restaurant. I also would love to eat something “with just the right amount of heat (enough that it’s noticeable and tickles the back of my tongue, but not so hot that my nose starts running and I break out in a sweat)”, but this recipe was WAY beyond that threshold for us. Yogurt to the rescue! I’ve made a note to use half the amount of curry paste next time and see how that goes.

Thanks again!

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Kelli February 24, 2014 at 1:40 PM

So glad your family enjoyed this, Adrienne! I love that you used yogurt to cool this dish down, what a great idea. And, thank you for your recommendation on noting the spice level.

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Andy October 16, 2014 at 6:28 AM

Hi Kalli

I have looked at this recipe and it sounds lovely, unfortunately looking into Curry pastes I find they all contain Shrimp paste which means unless you use one not containing shrimp then this is not vegan. If you are using one that does not have shrimp in could you please tell me which brand you use so I can get some in for my Vegan friends.

Andy x.

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Andy October 16, 2014 at 6:31 AM

Sorry Kelli

Just looked into this and yes you can find Curry paste without Shrimp in. will give this a go.

Andy x.

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Kelli October 17, 2014 at 2:50 PM

No problem! Enjoy, Andy!

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