Vegan Thai Curry
After visiting Thailand, I fell in love with Thai curry. But a lot of the time it left me not feeling the greatest, so I decided to make a version that has all of the incredible Thai curry flavors with lots of fresh and lighter ingredients.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced or grated
- 1 red bell pepper thinly sliced
- 2 large carrots peeled and cut into matchsticks or small rounds
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 3 tbsp Thai red curry paste
- 15 oz can full fat coconut milk
- 1/2 cup water
- 2 cups kale or spinach chopped
- 2 medium tomatoes diced
- 2 tbsp coconut aminos or low sodium soy sauce
- 1 tbsp fresh lemon juice
- 1 tbsp sesame oil
- 3 tbsp cilantro chopped
- rice noodles, rice or cauliflower rice optional
Instructions
- Prepare all of the vegetables and have them close by before you heat the pan.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
- Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 5 minutes.
- To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is fully dissolved.
- Add the kale and tomatoes. Stir to make sure everything is combined. Bring to a simmer and cook covered for 5-10 minutes, until the vegetables have softened.
- Stir in the coconut aminos, sesame oil and lemon juice. Remove from heat.
- Serve immediately and top with cilantro.
Notes
