Easy Vegetable Red Curry

It’s very easy to make, takes less than 30 minutes including prep time and can be mixed with rice, quinoa, rice noodles, zucchini noodles or just enjoyed on its own.

You can also try these red curry noodles or butternut squash red curry for a variation on this recipe.

Features

• Ready in less than 30 minutes.
• Made with simple, everyday ingredients.
• Vegan and can be oil-free, gluten-free and sugar-free.
• Makes a full meal when served with rice and your favourite protein.

Ingredient Notes

Here’s what you’ll need to make this simple curry:

1. Red curry paste. I use Thai Kitchen Red Curry Paste, pictured below, since it doesn’t contain any fish sauce or anchovy paste, plus it just tastes great.
2. Vegetables. I used broccoli, bell peppers, zucchini and carrot in this curry but we’ll go over other veggies that work below.
3. Coconut milk. You’ll need 1 can or light or full-fat coconut milk. We’ll talk about the different between the two below.
4. Seasonings. The red curry paste does most of the work as far as seasoning this dish but I also add soy sauce (use gluten-free tamari if needed), coconut sugar and lime for extra flavor.

Step-by-Step Instructions

This curry is very easy to make in one pan in less than 30 minutes. Let’s go over the steps to making it. Before you start, chop up all the veggies so you’re ready to go.

1. Sauté the onion and garlic.

The first step is to sauté the onion and garlic for 6-7 minutes until they soften and become fragrant. If you’re using fresh ginger, which is an optional ingredient, you can add it now as well.

2. Add the red curry paste.

Next is to stir in the red curry paste. Add 3 tbsp to the onions and garlic, mix well and cook for another few minutes.

2. Add the coconut milk and carrot.

Next is to add the sliced carrots and coconut milk. Since the carrots take a little longer to cook, add them first and let simmer for a few minutes before adding the rest of the veggies.

4. Add the rest of the veggies.

Once you’ve simmered the carrots and coconut milk for a bit, add the rest of the veggies and give it good stir. You’ll simmer all this for about 10 minutes and that’s about it!

Nutrition Tip: Mix in a few big handfuls of spinach at end of cooking to boost the nutritional value of this recipe!

5. Season and serve.

The last step is to stir in some additional flavourings. You’ll need soy sauce, coconut sugar and lime. Once you’re done this, the curry is ready to serve!

Quick Tip: To keep this recipe gluten-free, make sure you use gluten-free tamari or coconut aminos instead of soy sauce.

Serving Tips

I recommend serving this curry over brown rice or jasmine rice to soak up all the delicious, creamy red curry sauce. You can eat the curry on its own, it’s best served over one of the following:

• rice, quinoa or another whole grain of choice
• rice noodles
• red lentils
• zucchini noodles
• cauliflower rice

For toppings, I like lime, cilantro, peanuts or cashews and scallions.

How to Add Protein

To increase the protein in this dish, add any of the following:

• tofu
• tempeh
• edamame
• chickpeas
• lentils
• seitan

I usually go with tofu for added protein. You can either add baked or pan-fried tofu or just mix raw tofu right into the curry, like I did in this panang curry recipe. For instructions on making baked tofu, check out this recipe.

For pan-fried tofu, cook it first in the pan then remove it and add it back in at the end or serve on top. You can use this orange tofu or sweet and sour tofu recipe to make the fried tofu.

More Curry Recipes

Loving this red curry? Here are some more simple recipes to try:

• Thai Red Curry Lentils
• Vegan Sweet Potato Curry
• Easy Vegetable Chickpea Curry
• Vegan Panang Curry with Tofu
• Cauliflower Chickpea Curry
• Easy Vegetable Green Curry
• Butternut Squash Curry