Vegan Thai Red Curry

Source

https://lovingitvegan.com/thai-red-curry/

Ingredients

• 15ml sesame oil (1 Tbsp)
• 1 tsp crushed garlic
• 1 tsp minced ginger
• 30ml red curry paste (2 Tbsp)
• 800ml canned full-fat unsweetened coconut milk (28 oz)
• 70g large brown mushrooms, sliced (~1 cup)
• 80g broccoli florets (~1 cup)
• 100g baby corn, sliced (~1 cup)
• 100g red bell pepper, sliced (~1 cup)
• 100g yellow bell pepper, sliced (~1 cup)
• 70g carrot, sliced into matchsticks (~1 cup, ~1 large carrot)
• 4 lime leaves
• 2 stalks lemongrass (3 in each), lightly crushed
• 15ml soy sauce (1 Tbsp)
• 15ml rice vinegar (1 Tbsp)
• 15ml coconut sugar (1 Tbsp)
• 2 red chilies, seeds removed, sliced
• 30g fresh basil leaves (~1 cup)

Instructions

1. Heat sesame oil. Add garlic, ginger, red curry paste. Cook 2 min to toast spices.
2. Add coconut milk, bring to simmer until well blended.
3. Add mushrooms, broccoli, baby corn, red pepper, yellow pepper, carrot. Add lime leaves and lemongrass. Simmer until veggies soft but firm.
4. Add soy sauce, rice vinegar, coconut sugar, chilies, fresh basil. Stir.
5. Cook until basil just wilted, then remove from heat.
6. Remove lime leaves and lemongrass before serving (optional).
7. Serve with basmati rice, fresh basil, and lime wedges.

Tips & Notes

• Serves ~4. Restaurant-style in 30 min.
• Curry paste: Check ingredients for vegan friendliness; not all brands are vegan. Mild as written — increase paste for more heat.
• Coconut milk: Must be canned, full-fat, unsweetened for best results.
• Veggies: Very flexible — swap in snow peas, cauliflower, zucchini, cabbage, etc.
• Coconut sugar: Balances flavors without making it sweet. Omit or use brown sugar.
• GF: Use tamari or GF soy sauce.
• Fridge: 4–5 days. Freezer: Yes.
• Nutrition per serve (curry only, no rice): 630 kcal, 41g carbs, 10g protein, 53g fat.