Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.
My friend, are you ready for the recipe that is going to rock your vegetable loving world? Are you ready for the recipe that my clients' kids eat straight out of the pot? The recipe that I've been making for 10 years, that is the most requested, most craved, most loved recipe of all time?
Too much hyperbole?
Too bad, I've got more for you 😉
This is Thai red vegetable curry. It takes 30 minutes from start to finish (even faster if you pre-chop your veggies) and it changes my life with every single bite.
I perfected this recipe in my personal chef days, which means it has been made and tested over 100 times. That is a real number.
My clients LOVED it, requested it weekly, and would gobble it up quickly.
I have taught this recipe in cooking classes all over the country, I have shared it with private nutrition clients, I have made it in my own kitchen week after week after week never tiring of its deliciousness.
Ingredients
- cauliflower,
- red bell pepper
- spinach, onion
- garlic
- fresh ginger
- Thai red curry paste
- coconut milk
- vegetable stock
- lime juice
- fish sauce (or soy sauce or vegan fysh sauce)
- coconut palm sugar (or brown sugar)
Why this Thai Red Vegetable Curry is going to change your life
- This vegetable curry recipe is the perfect combination of savory, creamy, spicy, and salty.
- One bowl and you feel full and satisfied and then dream of leftovers.
- LEFTOVERS! Oh my goodness the leftovers are so good! I usually have it for breakfast the next day because I just can't wait.
- Never has a bowl of vegetables tasted so good.
- You will end up hiding it in the back of the fridge so no one knows it's there but you. You. You are the one that gets to hoard this deliciousness for yourself.
Variations on THE BEST Thai Red Vegetable Curry:
- Add 1 pound of shrimp (peeled and deveined) – add to pot before you add the spinach, cook for 2 minutes or until the shrimp is no longer opaque, continue with the rest of the recipe as written.
- Add shredded chicken. If you have leftover chicken and want to add more protein to the dish simply shred the chicken and add to the pot before you add the spinach.
- Replace the cauliflower with broccoli, cauliflower is still my favorite in this recipe but broccoli works equally well.
- Replace spinach with any other leafy green. I've made the recipe with kale, swiss chard, collard greens, and mustard greens. They all work well. Depending on the toughness of the green you will need to cook longer. Spinach wilts in about 2-4 minutes, collard greens will take considerably longer.
More Thai Inspired Recipes You Will Love!
- Instant Pot Thai Chicken Soup with Coconut and Lime
- Spaghetti Squash Pad Thai
- Healthy Thai Chickpea Jar Salad
- Thai Carrot Soup
How to serve Thai Red Vegetable Curry?
- Serve topped with fresh cilantro and a squeeze of fresh lime juice
- Serve on top of a bowl of quinoa or brown rice
- Add wide flat noodles (I've actually never done this and I probably should)
- Eat as is, just veggies and saucy heaven.
A note about fish sauce
Before you turn your nose up at the name “fish sauce” know that there is not one single ingredient I've come across in my life that can alter the flavor of an entire dish with just one little splash. Yes, it is made from fish, anchovies to be exact, but it really just adds the perfect amount of salt and umami to send you straight to flavor town (that might be a Guy Fieri saying, and for that, I am so very sorry). My favorite brand, by far, is Red Boat. You should be able to find fish sauce at most grocery stores in the international food section.
If you are vegan you can try “Fysh sauce” a vegan alternative made with dried mushrooms and seaweed made by a small company in Oregon (I haven't personally tried it but it looks pretty darn good to me!). Alternatively, you can use soy sauce or coconut aminos (if you don't eat soy), but I promise you fish sauce is 8 billion times better.
Goals for 2019:
- Always have cauliflower, red pepper, and spinach in your fridge and a jar of Thai red curry paste and coconut milk in your pantry
- Commit to make this Thai Red Vegetable Curry at least once a week all year long
- Send Abra a love note,because she brought this deliciousness into my life 😎
Thai Red Vegetable Curry
Ingredients
- 1 tbsp coconut oil
- 1 medium red bell pepper sliced
- 1 medium onion sliced in half moons
- 4 cloves garlic sliced
- 1 tbsp fresh ginger, grated
- 1 tbsp thai red curry paste
- 1 (13.5 ounce) can coconut milk
- 1 cup vegetable stock
- 1 tbsp fish sauce
- 1 tsp coconut palm sugar
- 1 head cauliflower about 2-3 cups of florets
- 4 cups baby spinach about 5 ounces
- 2 tbsp lime juice (juice for one lime)
- fresh cilantro
- lime wedges
Instructions
- Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers, onions, and garlic. Saute for 5 minutes.
- Add ginger and curry paste, stir well to incorporate. Slowly stir in coconut milk, vegetable broth, fish sauce, and coconut palm sugar. Bring to a slow boil. Add cauliflower florets, reduce heat to a low simmer, cover and cook until cauliflower is tender about 15-20 minutes. Check at the 10-minute mark and give a gentle stir.
- Add spinach, cover and allow to wilt (2-3 minutes). Stir well. Add lime juice, stir well.
- Serve piping hot with fresh cilantro and additional lime wedges. Serve with rice, quinoa, or noodles if preferred.
Notes
Variations on THE BEST Thai Red Vegetable Curry:
- Add 1 pound of shrimp (peeled and deveined) – add to pot before you add the spinach, cook for 2 minutes or until the shrimp is no longer opaque, continue with the rest of the recipe as written.
- Add shredded chicken. If you have leftover chicken and want to add more protein to the dish simply shred the chicken and add to the pot before you add the spinach.
- Replace the cauliflower with broccoli, cauliflower is still my favorite in this recipe but broccoli works equally well.
- Replace spinach with any other leafy green. I've made the recipe with kale, swiss chard, collard greens, and mustard greens. They all work well. Depending on the toughness of the green you will need to cook longer. Spinach wilts in about 2-4 minutes, collard greens will take considerably longer.
Nutrition
Pin This to Your Vegan or Paleo Board!
