Vegan Red Thai Curry

Dive into a bowl of creamy, fragrant bliss with this Vegan Red Thai Curry, a vibrant plant-based dish brimming with bold flavors and wholesome ingredients. This recipe features a medley of colorful vegetables—crunchy broccoli, tender zucchini, sweet red bell peppers, and more—simmered to perfection in a luscious coconut milk-based sauce infused with the aromatic heat of Thai red curry paste. Accented with hints of fresh basil, zesty lime juice, and a touch of maple syrup for sweetness, this one-pot wonder is rich, satisfying, and easy to make in just under an hour. Serve it over fluffy jasmine rice for a complete, hearty meal that’s naturally dairy-free, gluten-free, and perfect for weeknight dinners or impressing guests.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced red onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 large, sliced red bell pepper
• 1 medium, sliced zucchini
• 2 cups broccoli florets
• 2 medium, sliced carrots
• 3 tablespoons Thai red curry paste
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 0.5 cup fresh basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 4 cups cooked jasmine rice

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the diced red onion and sauté for about 3 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

Step 4

Add the sliced red bell pepper, zucchini, broccoli florets, and sliced carrots to the pan and stir-fry for 5 minutes to soften the vegetables slightly.

Step 5

Add the Thai red curry paste to the pan, stirring to coat the vegetables evenly. Cook for 2 more minutes to enhance the paste's flavors.

Step 6

Pour in the coconut milk and vegetable broth, then add the soy sauce, lime juice, and maple syrup. Stir everything well to combine.

Step 7

Bring the mixture to a simmer and reduce the heat to low. Allow it to cook gently for about 10-15 minutes, or until the vegetables are tender.

Step 8

Add salt and pepper to taste, then stir in the basil leaves and let the curry simmer for an additional 2 minutes.

Step 9

Remove the curry from heat and serve over cooked jasmine rice, garnished with additional basil if desired.

Nutrition Facts

Serving size	(2412.3g)

Amount per serving	% Daily Value*
Calories	1936.9

Total Fat 36.6g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 6107.6mg	0%
Total Carbohydrate 365.5g	0%
Dietary Fiber 24.3g	0%
Total Sugars 81.4g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 407.9mg	0%
Iron 7.7mg	0%
Potassium 2807.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 9.0%

Carbs: 74.3%