Craving a vibrant, flavorful meal that's both comforting and exciting? Look no further than this easy vegan Thai red curry recipe, perfect for a cozy autumn evening. This recipe captures the rich, complex flavors of authentic Thai red curry without any of the animal products, making it a delicious and ethical choice for vegetarians and vegans alike. We’ll guide you through creating a creamy, subtly sweet, and intensely fragrant curry that’s bursting with fresh vegetables and aromatic spices. Forget complicated techniques and lengthy ingredient lists; this recipe is surprisingly simple to make, even for beginner cooks.
Get ready to tantalize your taste buds with the perfect balance of sweet, sour, spicy, and savory notes. This vegan Thai red curry is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Ready to dive in and create this culinary masterpiece? Let's move on to the step-by-step instructions!
Tools Needed
- Large stock pot
- Serving dish
Ingredients
- Non-flavored cooking oil
- White onion: 2 cups (thinly sliced)
- Garlic: 1 clove (minced)
- Ginger: 2 teaspoons (freshly minced)
- Red curry paste: 4 tablespoons
- Full-fat coconut milk: 3 cans
- Brown sugar: 2 teaspoons
- Salt: 1 teaspoon
- Sweet potatoes: 2 cups
- Cauliflower florets: 1 cup
- Garbanzo beans: 1 can (rinsed and drained)
- Kale: 1 cup (sliced)
- Red pepper flakes
- Cilantro
Step-by-Step Instructions
Step 1. Sauté Aromatics and Build the Base
- Heat cooking oil in a large stock pot. Add sliced onions and cook until translucent and fragrant.
- Add minced garlic and ginger; stir for about a minute until fragrant.
- Stir in red curry paste for about a minute until incorporated.
- Add 3 cans of full-fat coconut milk (make sure it's not light coconut milk or coconut cream). Stir until dissolved.
- Add brown sugar and salt.
Step 2. Add Vegetables and Simmer
- Add sweet potatoes and cook for about 8 minutes, or until fork-tender.
- Add cauliflower, garbanzo beans, and kale. Stir to combine.
Step 3. Serve
- Transfer the curry to a serving dish. The liquid will settle first, creating a nice layer of vegetables in the center.
- Garnish with red pepper flakes and chopped cilantro.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- This recipe can be made the day before.
- Full-fat coconut milk separates; stir it before using.
Nutrition
- N/A
FAQs
1. Can I use coconut milk from a can instead of cartons?
Yes! Full-fat canned coconut milk works perfectly. Just make sure to shake the can well before using.
2. What can I substitute for red curry paste if I don't have any?
While red curry paste provides the most authentic flavor, you can try a blend of paprika, turmeric, cayenne pepper, and a little ginger and garlic for a similar warmth.
3. How can I make this recipe spicier or milder?
For spicier curry, add more red curry paste or a pinch of chili flakes. For milder curry, reduce the amount of paste or omit the chili flakes altogether.
This vegan Thai red curry is a delicious and satisfying meal that's perfect for chilly autumn evenings. Its vibrant flavors and ease of preparation make it a recipe you'll want to revisit time and time again. Enjoy the warmth and comfort of this flavorful, plant-based dish!