Red Thai Curry Vegetables
Ingredients
- 1-2 tablespoons olive oil
- 1 small yellow 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 1/2 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 low sodium soy sauce
tamari for gluten free
- 1 tablespoon fresh lime juice
about 1 lime
- 4 cups cooked white or brown rice
- Optional: Sriracha hot sauce
fresh chopped basil or cilantro
Directions
- 1
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.
- 2
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.
- 3
Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
- 4
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.
- 5
Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
- 6
Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!
Red Thai Curry Vegetables
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About this Recipe
Craving a vibrant, flavorful vegan meal that's ready in just 30 minutes? This Red Thai Curry Vegetables recipe delivers a creamy, aromatic experience perfect for any weeknight. It's a deliciously satisfying dish that proves healthy eating can be both quick and incredibly delicious.
What makes this Red Thai Curry special is the harmonious blend of rich Thai red curry paste with sweet maple syrup and tangy lime, creating a deeply satisfying sauce. It's incredibly versatile, letting you use whatever vegetables you have on hand for a fresh, unique dish every time, ensuring it never gets boring.
Prepare for a rich, aromatic experience with every spoonful. You'll find tender, crisp-tender vegetables like bell peppers, carrots, broccoli, and cauliflower coated in a velvety, subtly spicy coconut milk sauce. The combination of sweet bell peppers, earthy florets, and vibrant kale or spinach creates a delightful textural contrast. This naturally vegan dish is bursting with fresh flavors, from the zesty ginger and garlic to the bright lime and a hint of sweetness from maple syrup.
This Red Thai Curry Vegetables recipe is wonderfully adaptable. Feel free to swap red and yellow bell peppers for other colors, or add green beans or zucchini if you prefer. For a different green, use spinach instead of kale. If you're sensitive to spice, you can slightly reduce the amount of red curry paste, and for those who like extra heat, a drizzle of Sriracha hot sauce is a fantastic addition. You can also garnish with fresh chopped basil or cilantro for an extra layer of bright, herbal flavor.
Serve this warming, comforting curry over a bed of fluffy white or brown rice for a complete and satisfying meal. It's perfect for a cozy dinner at home or a simple yet impressive dish to share with friends.