Vegetarian Thai red curry

Name: Vegetarian Thai red curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 1/2 tbsp avocado oil (or vegetable oil); 1 medium onion, chopped; 3 garlic cloves, chopped; 2-3 tbsp red curry paste; 1 red pepper, sliced; 1 cup cauliflower florets; 2 cups snap peas; 1 can chickpeas; 1 1/2 cups full-fat coconut milk; 1 tsp paprika; 1-2 tbsp soy sauce; 1 tbsp agave syrup (maple syrup or coconut sugar work too); juice of 1/2 lime; 1/4-1/2 cup of water or vegetable broth; cilantro to top; 1 cup of jasmine rice, cooked according to package directions

Jump To Recipe 1 reviews posted May 28, 2018 by Jessica Hoffman

This vegetarian Thai red curry is quick and easy to make and is filled with authentic Thai flavour. It starts with veggies like snap peas, cauliflower, peppers and chickpeas and is finished off in a creamy coconut curry sauce and served on top of jasmine rice!

vegetarian Thai red curry

Another day, another Thai recipe. Seriously though…I just can’t get enough.

In fact, you should probably get used to seeing a regular occurrence of Thai recipes on the blog. Thai food is my number one favourite cuisine, and there are SO many incredible Thai dishes.

I spent the weekend out of town visiting family and road tripping for 20 hours. It was a great weekend getaway and nice to take a break from the kitchen and not have to cook. (we all need a break sometimes right?)

I’m actually not back home yet and still have a 5-hour drive to go…but I’m thinking of making this recipe for dinner when I get back home tonight. That’s one thing I love about this recipe. It’s quick and easy to make, and you can use whatever vegetables you have on hand. For me tonight this will be whatever is left in my fridge. (I think some peppers, broccoli and green beans maybe…)

This dish also has some protein in it from the chickpeas, which are a staple in my kitchen for quick and easy dinner! I generally opt for a can of organic chickpeas, simply because they’re so much quicker to prepare than dried chickpeas. (As in you don’t need to prepare them at all!)

Some notes on this vegetarian Thai red curry:

Although the recipe is for a red curry, you can really use any type of curry you like in this recipe. Green or yellow curry would be as tasty in this dish! If you’re looking to make this recipe with a green curry, I’d recommend trying some eggplant as one of the vegetables in the dish, and if you’re looking to make this into a yellow curry, I’d recommend using some potatoes in the dish. These are just suggestions, but they are some of the traditional ingredients used in these curries in Thailand.

You can also use light coconut milk instead of full-fat coconut milk, however, this will alter the taste and “richness” of the dish. If you don’t like coconut milk at all, you can also substitute it with some vegetable broth.

Some Thai curry pastes can be REALLY spicy. So make sure to start with just one tablespoon of curry paste and taste the dish to make sure you can handle the heat before adding more. Traditional Thai food tends to be spicy-especially red curry paste!

Some other Thai favourites from the blog:

This vegetarian Thai red curry stores well in the fridge in an air-tight container for a few days and is a great dinner to prepare in advance! Thai curries are traditionally served on top of jasmine rice, which has a bit of a floral and buttery taste. This is my favourite type of rice to enjoy with a curry, but feel free to substitute the rice for any of your favourites, or even some quinoa!