Best of all, it’s incredibly easy to make at home, so you can enjoy restaurant-quality food in the comfort of your own kitchen.
About this Homemade Thai red curry
As someone who loves Thai cuisine and plant-based cooking, this vegan Thai red curry recipe is a go-to in my household. Just like Thai green curry and Thai Pineapple fried rice. With healthy ingredients like coconut milk, and plenty of veggies, it’s a great way to get in a balanced meal. Plus, the Vegan red curry paste and spices give it a delicious flavour profile that’s unique to Thai food. Whether you’re looking for a dinner idea or something to meal prep for weeknight meals, this recipe tutorial provides step-by-step instructions to guide you through the process. You can add protein of your choice like tofu or whatever is available at hand. And the recipe takes just about 30 minutes in total…
Why should you try this recipe?
Quick and Easy: This recipe comes together in less than 30 minutes, making it a better option than takeout. Fridge clear out meal: It’s also a great way to use up any leftover vegetables you have in your fridge. Customisable: Adjust the spice level and vegetable selection to suit your tastes. Dietary needs: This dish is vegan, vegetarian, and gluten-free, making it suitable for a variety of dietary needs. Delicious flavours: This red curry is a perfect balance of sweet, savoury, and spicy flavours, all in one pot. Versatile: It’s usually served with jasmine rice, but also tastes great with coconut rice, basmati rice, or naan bread. Many ways to cook:This recipe can be made in an Instant Pot, pressure cooker, or on the stovetop.
Love easy curry recipe, you will also love
Indian aubergine curry (brinjal bhaji) Freeze: If you don’t plan to eat the leftover curry within a few days, you can freeze it. Transfer the red curry to a freezer-safe container and freeze it for up to 3 months. Thaw: Thaw the frozen red curry in the refrigerator overnight before reheating. Alternatively defrost in the microwave. Reheat: To reheat the curry, you can either use the stovetop or microwave. If using the stovetop, transfer the curry to a saucepan and heat it over low heat, stirring occasionally, until heated through. If using a microwave, transfer the curry to a microwave-safe bowl, and heat it in 30-second intervals, stirring in between, until heated through. Add liquid: When reheating the curry, you may need to add some liquid, such as water or coconut milk, to thin it out and bring it back to its original consistency.
Is Thai red curry vegan?
Thai red curry can be made vegan by using plant-based ingredients such as vegetables, tofu, and plant-based protein instead of meat or seafood.
What vegetables can I add to Thai red curry?
You can add a variety of vegetables to Thai red curry such as bell peppers, broccoli, zucchini, carrots, sweet potatoes, and eggplant.
Can I make Thai red curry without coconut milk?
Coconut milk is a traditional ingredient in Thai red curry and adds richness and creaminess to the dish. However, if you are allergic to coconut or prefer not to use it, you can use other plant-based milk such as almond milk or soy milk instead. Chickpeas tikka masala Red lentil curry Mushroom bhaji
Vegan Vegetarian Thai red curry recipe below
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
