15-Minute Thai Red Curry Recipe: Vegan and Easy to Make
A vibrant and aromatic vegan Thai red curry packed with fresh vegetables, bold spices, and creamy coconut milk—perfect for a hearty, healthy meal.
Ingredients
- 2-3 tablespoons Thai red curry paste
- 2 14 oz cans full-fat coconut milk
- 1 red bell pepper cut into 1-inch squares
- 1 yellow bell pepper cut into 1-inch squares
- 1 medium eggplant cubed
- 2 cups bamboo shoots
- 1 zucchini sliced into half-moons
- 1 cup snow peas trimmed
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2-3 kaffir lime leaves
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced
- 1 onion finely chopped
- Fresh Thai basil leaves
- Lime juice from 1 lime
- 2 cups jasmine rice for serving
Instructions
- Cook jasmine rice according to package instructions.
- Salt eggplant cubes and let sit for 15 minutes. Pat dry and pre-cook in oil until lightly browned.
- Heat oil in a large wok over medium heat. Add onions, garlic, and ginger. Sauté for 5 minutes.
- Add red curry paste and cook for 2-3 minutes until fragrant.
- Pour in coconut milk slowly, stirring constantly.
- Add bell peppers, zucchini, bamboo shoots, and snow peas.
- Simmer for 10-15 minutes until vegetables are tender-crisp.
- Add pre-cooked eggplant, soy sauce, brown sugar, and lime juice.
- Taste and adjust seasonings.
- Serve hot over jasmine rice, garnished with Thai basil.
Notes
- Make it spicier by adding 1-2 fresh Thai chilies
- Store in refrigerator for up to 3-4 days
- Freeze for up to 2-3 months
- For protein variation, add tofu, tempeh, or seitan
- Use full-fat coconut milk for best results
- Customize vegetables based on availability