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  • Writer's pictureChloë's Kitchen

Vegan Thai Red Curry

A healthy, hearty, warming and comforting dinner. Full of aromatics and a little hint of spice. This vegan curry is divine. I make it often for myself at home and also for clients as it's great to serve at one of my "Thai nights" with other delicious classic Thai dishes, or to keep in the fridge to reheat for them when I'm not there.

It's easily kept vegan with just veggies, or you can add tofu. Or if you want to add some shrimp go right ahead! It's a versatile dish. You can play around with what veggies you want to add in but these are the ones I like to use.

Red Thai curry paste is so readily available at grocery stores in the US and UK. I like to get the organic one at Whole Foods but Thai Kitchen also has a great one you can find pretty much anywhere. I would recommend adding some fresh chilies too for added spice.

Let's make it!

You will need:

2 tbsp coconut oil

1 tsp freshly grated ginger

3 cloves garlic, crushed

1 sweet onion, diced

1 jalapeno, finely diced (or red chili)

1 red bell pepper, sliced

1 zucchini, diced

handful of snow peas (optional)

handful of baby corn (optional)

1/2 cup Shitake mushrooms (optional)

2 tbsp red thai curry paste

1 can full fat coconut cream (or coconut milk if you can't find it)

1 tbsp fish sauce

2 tbsp tamari or coconut aminos

1 tbsp coconut sugar or maple syrup

squeeze of 1/2 a lime, plus extra lime to serve

scallions, diced, to serve

fresh cilantro, to serve

fresh chilies, finely sliced to serve

Extra firm tofu, cubed (optional)

(Or you can use wild caught jumbo shrimp if you are not vegan)

Serve with jasmine or brown rice

Heat your dutch oven or skillet over a medium heat.

Once hot, add in your coconut oil and melt.

Once melted, add in your diced onion, garlic, ginger and chili pepper. Sauté until translucent, about 3-5 minutes.

Now add in your bell pepper, mushroom, zucchini, snow peas and baby corn. Sauté for another 3 minutes and then add in your curry paste.

Toss the veggies around in the curry paste for a minute to coat.

Now add in your coconut cream or milk and the Tamari or coconut aminos, fish sauce and lime juice.

Simmer for another 5-10 minutes to let the flavors infuse and then it's time to add in your tofu or shrimp. Cook for another 5 minutes and it's ready to serve.

Enjoy with all your toppings over rice.


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