Thai cuisine is renowned for its bold, aromatic flavors, and this vegan Thai red curry with vegetables is no exception. Packed with a variety of fresh produce, this dish not only tantalizes the taste buds but also offers a wealth of nutritional benefits.
Health Benefits:
- The coconut milk provides healthy fats, including medium-chain triglycerides (MCTs), which can support brain health and metabolism.
- The vegetables in the curry are rich in antioxidants, vitamins, and fiber, which can help boost the immune system, support digestion, and reduce inflammation.
- Tofu is a great source of plant-based protein, making this dish a complete and satisfying meal.
- The combination of Thai red curry paste, coconut aminos, and coconut sugar creates a delicious, umami-rich flavor profile that is both comforting and exotic.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 teaspoon coconut sugar or maple syrup
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers (any color)
- 1 cup sliced zucchini or eggplant
- 1 cup baby corn or snap peas
- 1 cup cubed firm tofu (optional)
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro, lime wedges, and crushed peanuts for serving (optional)
Instructions:
- In a large saucepan or wok, combine the coconut milk, red curry paste, coconut aminos, and coconut sugar. Whisk the mixture until well combined.
- Bring the curry sauce to a gentle simmer over medium heat, stirring occasionally.
- Add the sliced mushrooms, bell peppers, zucchini or eggplant, and baby corn or snap peas to the curry sauce. Simmer for 10-15 minutes, or until the vegetables are tender.
- If using tofu, gently fold it into the curry during the last 5 minutes of cooking.
- Serve the vegan Thai red curry over cooked jasmine or basmati rice. Garnish with fresh cilantro, lime wedges, and crushed peanuts, if desired.
This vegan Thai red curry with vegetables is a nutritious and delicious way to enjoy the bold flavors of Thai cuisine. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this dish is sure to become a new favorite.
Vegan Thai Red Curry with Vegetables
Thai cuisine is renowned for its bold, aromatic flavors, and this vegan Thai red curry with vegetables is no exception.
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 teaspoon coconut sugar or maple syrup
- 1 cup sliced mushrooms
- 1 cup sliced bell peppers any color
- 1 cup sliced zucchini or eggplant
- 1 cup baby corn or snap peas
- 1 cup cubed firm tofu optional
- 2 cups cooked jasmine or basmati rice
- Fresh cilantro lime wedges, and crushed peanuts for serving (optional)
Instructions
- In a large saucepan or wok, combine the coconut milk, red curry paste, coconut aminos, and coconut sugar. Whisk the mixture until well combined.
- Bring the curry sauce to a gentle simmer over medium heat, stirring occasionally.
- Add the sliced mushrooms, bell peppers, zucchini or eggplant, and baby corn or snap peas to the curry sauce. Simmer for 10-15 minutes, or until the vegetables are tender.
- If using tofu, gently fold it into the curry during the last 5 minutes of cooking.
- Serve the vegan Thai red curry over cooked jasmine or basmati rice. Garnish with fresh cilantro, lime wedges, and crushed peanuts, if desired.
Notes
Nutritional Information (per serving, based on 4 servings):
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 6g
- Protein: 10g
Vitamins and Minerals:
- Vitamin A: 60% of the daily value (DV)
- Vitamin C: 100% of the DV
- Vitamin K: 15% of the DV
- Folate: 10% of the DV
- Potassium: 15% of the DV
