Description
Savor the bold flavors of vegan Thai red curry a delightful dish packed with taste and freshness perfect for healthy meals any day 152 chars
1 tablespoon coconut oil (or vegetable oil)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup vegetable broth
2 medium bell peppers, sliced
1 medium zucchini, sliced
1 cup broccoli florets
1 cup snap peas
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
Fresh basil leaves, for garnish
Cooked rice or quinoa, for serving
In a large pot or skillet over medium heat, add the coconut oil. Once melted, add the diced onion and sauté until translucent, about 3-5 minutes.
Stir in the minced garlic and grated ginger. Cook for about a minute until fragrant.
Add the red curry paste to the pot and cook for another minute, stirring constantly.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Toss in the sliced bell peppers, zucchini, broccoli florets, and snap peas. Cover the pot and let it simmer for about 10 minutes.
Stir in the soy sauce and lime juice. Adjust seasonings as needed.
Ladle the curry into bowls over rice or quinoa. Garnish with fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 5 grams
- Fat: 20 grams
- Saturated Fat: 20 grams
- Carbohydrates: 32 grams
- Fiber: 6 grams
- Protein: 10 grams
Keywords: Vegan Thai Red Curry, Thai curry recipe, vegan recipes, quick dinner recipes
