Name: Thai Red Curry (Vegetarian)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 3 cup(s) coconut milk; 2 tbsp coconut sugar; 2 cup(s) diced red bell peppers; 2 tbsp high-heat oil; 5 cup(s) chopped bok choy; 1 cup(s) chopped onion; 1 large zucchini, cubed; 2 cup(s) fresh snow peas; 2 cup(s) bamboo shoots; 2 cup(s) green beans; 2 tbsp chopped garlic; 2 tbsp chopped ginger; 2 large strips of galangal root; 2 dried red chilies; 2 tbsp lemongrass, sliced thin or minced; 2 cup(s) chopped cilantro; 1/2 cup(s) fresh basil leaves; 2 limes, zested and juiced; 1/4 cup(s) chopped mint; 5 Kaffir lime leaves; 2 tbsp coconut aminos; 2 tbsp smoked paprika; 1 tbsp curry powder; 1 tsp turmeric; 1/2 tbsp coriander; 1 tsp black pepper; 2 tsp salt, if needed; 1/4 cup(s) hemp seeds, as garnish; fresh basil, as garnish; fresh cilantro, as garnish

Thai Red Curry (Vegetarian) Recipe

Rating 5.0

| 1

| Last Updated on February 23, 2024

This vibrant and fresh Thai red curry (vegetarian) is packed with hearty vegetables. Diced red bell peppers and luscious coconut milk create a creamy base for this red coconut curry.

Dinner

Thai

ingredients

steps

minutes

Ingredients

Servings:

3 cup(s)

coconut milk

2 tbsp

coconut sugar

2 cup(s)

diced red bell peppers

2 tbsp

high-heat oil

5 cup(s)

chopped bok choy

1 cup(s)

chopped onion

large zucchini, cubed

2 cup(s)

fresh snow peas

2 cup(s)

bamboo shoots

2 cup(s)

green beans

2 tbsp

chopped garlic

2 tbsp

chopped ginger

large strips of galangal root

dried red chilies

2 tbsp

lemongrass, sliced thin or minced

2 cup(s)

chopped cilantro

1/2 cup(s)

fresh basil leaves

limes, zested and juiced

1/4 cup(s)

chopped mint

Kaffir lime leaves

2 tbsp

coconut aminos

2 tbsp

smoked paprika

1 tbsp

curry powder

1 tsp

turmeric

1/2 tbsp

coriander

1 tsp

black pepper

2 tsp

salt, if needed

1/4 cup(s)

hemp seeds, as garnish

fresh basil, as garnish

fresh cilantro, as garnish

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Directions 7 steps | 30 Minutes

Step 1

In a blender, blend the coconut milk, coconut sugar and red bell peppers until smooth. Set aside.

Thai Red Curry (Vegetarian) Recipe: In a blender, blend the coconut milk, coconut sugar and red bell peppers until smooth.

Step 2

In a large sauté pan over medium-high heat, heat the high-heat oil.

Step 3

Add the bok choy, onions, zucchini, snow peas, bamboo shoots and green beans. Sauté until cooked through and carmelized.

Thai Red Curry (Vegetarian) Recipe: Add the bok choy, onions, zucchini, snow peas, bamboo shoots and green beans.

Step 4

Add the garlic, ginger, galangal root, dried chilies and lemongrass. Stir to combine.

Thai Red Curry (Vegetarian) Recipe: Add the garlic, ginger, galangal root, dried chilies and lemongrass.

Step 5

Stir in the reserved coconut milk blend.

Step 6

Add the cilantro, basil, lime juice and zest, mint, Kaffir lime leaves, coconut aminos, smoked paprika, curry powder, turmeric, coriander and black pepper. Taste and add the salt if needed.