Thai cuisine is a tasty cuisine that has many quick and delicious dishes, like a quick vegan Thai red curry.
With cauliflower, bell peppers, zucchini and kale, you can use a red curry paste and coconut milk to conjure up a tasty dish that is super quick on the table and perfect for a weekday dinner. This vegetarian Thai red curry is ideal as a meal prep and to be made in advance.
I love to eat Thai dishes at asian restaurants and I like to prepare them quickly at home. Thanks to the coconut milk and the purchased curry paste, you get the authentic taste at home. It tastes so good 🙂 I could eat such dishes every day.
Instead of the red curry paste, you can also use green or yellow. You can also change and vary the vegetables, so you always have something new and it won't get boring.
Is Thai Red Curry Paste Vegan?
The curry paste you can buy in the store is vegan. But always check the ingredients list to be sure.
Can I freeze the Thai curry paste?
If you bought the curry paste, but you don't prepare many recipes with the curry paste, just freeze it in portions and you always have the paste on hand without having to buy new ones.
Put the curry paste on baking paper in tablespoons and put it in the freezer. When the curry paste is frozen, place it in a sealable container. So you can always take out the paste and use it in tablespoons.
What do I need for a vegan Thai red curry?
A brief overview of what is included in the dish. The exact amount can be found on the recipe card below.
Freshly grated ginger
Orange Bell Pepper
Red Curry Paste
Soy Sauce or Coconut Amino Acids
Sriracha to taste / Asian Chilli Sauce (optional)
Lime Peel to taste
Fresh Lime Juice
How do I prepare vegan Thai red curry?
First, fry the chopped onions, ginger and garlic in a little water. Add a splash of water every now and then until the onions get a nice color. Now add the cauliflower florets and the peppers with the coconut milk, vegetable broth and curry paste and after 7 minutes the zucchini with the kale.
Cook until the cauliflower is soft but firm to the bite.
You can now eat the curry as soup or serve brown rice with it. We like to add a salad as a side dish.
Tips to make a great vegan Thai red curry
- Cook the cauliflower and peppers first, as they take longer to soften.
- We don't want the vegetables to be cooked too softly, they should still have a bite.
- Lime juice gives the dish something special. Instead of lime, you could use lemon juice.
- To get an aromatic dish, we need onions, ginger and garlic. Don't try to omit these ingredients.
- It is best to use normal canned coconut milk, not lite. If you eat wfpb, use coconut milk lite and add some cashew cream to make it creamy.
- When the Curry is finished you can discard the bay leaf. We do not eat it.
More Vegan Asian Dishes:
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