Thai Red Curry (Vegetarian) Recipe

Rating 5.0
| 0
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
30
ingredients
7
steps
30
minutes
Born with a love for tantalizing flavors, Chef Jordan pursued his culinary ambitions as soon as he could, which took him around the world. He wants everyone who savors his cooking to remember it long after they leave the table, and to ensure that happens, he infuses all the knowledge he has gained into every dish. Chef Jordan looks forward to inspiring both novice and proficient chefs to explore new techniques and ingredients in the kitchen.

Ingredients

Servings:
6
3 cup(s)
coconut milk
2 tblsp
coconut sugar
2 cup(s)
diced red bell peppers
2 tblsp
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 tblsp
chopped garlic
2 tblsp
chopped ginger
2
large strips of galangal root
2
dried red chilies
2 tblsp
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 tblsp
coconut aminos
2 tblsp
smoked paprika
1 tblsp
curry powder
1 tsp
turmeric
1/2 tblsp
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

Directions 7 steps | 30 Minutes

Step 1

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

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. 

Step 4

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

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. 

Step 7

Serve the Thai red curry over rice, quinoa or your favorite gluten-free option. Garnish with hemp seeds, fresh basil and cilantro. Enjoy!


Notes:

Fresh sliced mangoes and toasted coconut can be served over the curry as optional toppings.

Nutrition Per Serving
View All
CALORIES
471
FAT
34 g
PROTEIN
11.5 g
CARBS
38.9 g

FOOD FOR THOUGHT?

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