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    Home » Recipes » Main meals

    Vegan Thai Red Curry with Vegetables

    27th April 2020 by Jamie Raftery Leave a Comment

    JUMP TO RECIPE

    Enjoy the aromatic flavours of Thai cuisine with this delicious Vegan Thai Red Curry. Full of plant-powered goodness to satisfy your hunger and taste buds.

    Bowl of Thai red curry

    When I want a meal that is warm, comforting, quick and fairly low-effort, then a Thai curry is where it’s at. I always keep homemade curry pastes in my freezer, ready to use whenever I want. Combine them with coconut milk and your favourite vegetables or protein of choice and serve alongside some rice or noodles and you have a recipe worth returning to time and time again.

    The secret to a good curry is of course a good curry paste!

    If you don’t have the Thai red curry paste already sitting in your fridge/freezer, then don’t worry because it takes just 5 minutes to blend up the paste from scratch, and it’s ready to use immediately.

    Vegan Thai red curry with mixed vegetables and mushrooms

    Thai Red Curry Star Ingredients

    • Thai red curry paste
    • Coconut milk
    • Kaffir lime leaves
    • Thai basil
    • Palm sugar
    • Soy sauce

    You can then add your favourite vegetables or pulses to the curry. Some of my favourite additions are:

    • Cauliflower
    • Pumpkin
    • Sweet potato
    • Mushrooms
    • Garden peas
    • Broccoli
    • Carrots
    • Baby corn
    Vegan Thai red curry ingredients
    Ingredients for vegan Thai red curry

    Is there anything more cozy than a big bowl of curry?

    Perfect for a lunch or dinner time meal, delicious served with rice or noodles! This recipe is flexible to adapt to use whichever local seasonal ingredients are available.

    So let us know what you think of this Thai Red Curry in the comments below and please rate the recipe too, thanks!

    Sign up to my email list to keep updated on all new recipes and courses been published.

    Vegan Thai Red Curry and ingredients

    MORE THAI RECIPES TO TRY

    • Green Curry
    • Red Curry
    • Kanom Jeen
    • Pomelo Salad
    • Papaya Salad
    • Pad See Ew

    Happy cooking my friends, let me know if you make this recipe. I love to see your creations, tag #holisticchefacademy.

    Bowl-of-Thai-red-curry

    Vegan Thai Red Curry

    Jamie Raftery
    A taste of Thailand: Sweet, sour, salty and spicy aromatic curry with tofu and mushrooms.
    5 from 1 vote
    Print Add To My Recipe Collection Go To My Recipe Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Thai
    Servings 2 portions
    Calories 342 kcal

    Equipment

    • Weighing scales
    • Chopping board
    • Chefs knife
    • Saucepan - medium size
    • Wooden spoon
    • Serving bowl
    • Spoon

    Ingredients
     
     

    • 20 ml Coconut oil
    • 20 g Red curry paste to taste
    • 400 ml Coconut milk
    • 100 g Cauliflower
    • 100 g Mushrooms selection
    • 100 g Broccoli
    • 100 g Tofu
    • 50 g Garden peas
    • 50 g Baby corn
    • 2 tablespoon Soy sauce
    • 2 tablespoon Palm sugar
    • 4 each Kaffir lime leaves
    • ⅓ bunch Holy basil
    • 1 each Red chili - sweet
    • 1 teaspoon Pink salt to taste
    Prevent your screen from going dark while cooking

    Method
     

    • Assemble and measure all ingredients.
    • Cut broccoli and cauliflower into medium sized florets.
    • Cut mushroom into medium sized pieces.
    • Cut baby corn into small rounds.
    • Cut tofu into small dice.
    • Break kaffir lime leaf in half and pick fresh holy basil leaves.
    • Slice red chili into rounds.
    • Warm oil in pan and gently sauté the red curry paste until fragrant.
    • Add half the coconut milk, palm sugar and stir slowly to mix thoroughly until sugar is dissolved. Cook out for 3 minutes and then add the remaining coconut milk.
    • Add broccoli, cauliflower, tofu, mushrooms, baby corn, chili, kaffir lime leaf and soy sauce to the curry.
    • Warm through for 6-8 minutes until everything is cooked.
    • Adjust flavour with soy sauce and pink salt.
    • Add the garden peas, Thai holy basil and infuse for another 2 minutes.
    • Serve in a warm bowl with steamed rice or noodles.
    • Garnish with sliced red chili, lime leaf and holy basil leaf.

    ADD YOUR OWN RECIPE NOTES

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    Nutrition Facts

    Serving: 300gCalories: 342kcal (17%)Carbohydrates: 38g (13%)Protein: 13g (26%)Fat: 18g (28%)Sodium: 2231mg (97%)Potassium: 620mg (18%)Fiber: 6g (25%)Sugar: 21g (23%)Vitamin A: 2214IU (44%)Vitamin C: 83mg (101%)Calcium: 200mg (20%)Iron: 3mg (17%)

    ENVIRONMENTAL INFORMATION

    Keyword Gluten-free, Healthy, High protein, Plant-based
    Did you make this recipe?Tag @the_holistic_chef on Instagram so we can see your masterpiece
    Vegan Thai red curry
    Vegan Thai red curry, a warming bowl of deliciousness
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    jamie-smiling-in-chef-whites

    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef to focus on the nutritional aspects of food. Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking in Phuket, Thailand.

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    Real Good Food

    The Holistic Chef Academy is a place for discovering healthy and wholesome plant-based vegan recipes to make at home.

    Made with affordable ingredients - minimal fuss - highly nutritional - super tasty and full of love.

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