Vegan Red Thai Curry

Bold, cozy, flavor-packed classic

Serves: 4 | Time: 30 minutes

You’ll need
• 1 tbsp coconut oil (or neutral oil)
• 1 small onion, sliced
• 2–3 cups mixed vegetables (bell peppers, broccoli, carrots, zucchini, etc.)
• 2–3 tbsp Thai red curry paste (make sure it’s vegan)
• 1 can (13–14 oz) full-fat coconut milk
• ½–1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1–2 tsp coconut sugar (or brown sugar)
• 1 tbsp lime juice

Optional add-ins
• tofu, chickpeas, or tempeh (for protein)
• fresh basil or cilantro
• sliced jalapeños or chili oil

Let’s Make It

1. Heat oil in a large pan over medium heat. Add onion and sauté until soft and fragrant.

2. Stir in the curry paste and cook for about 1 minute to release flavor.

3. Add vegetables and stir to coat in the curry paste.

4. Pour in coconut milk and vegetable broth, then stir well.

5. Add soy sauce and coconut sugar. Bring to a gentle simmer.

6. Cook for 10–15 minutes until vegetables are tender.

7. Stir in lime juice and taste to adjust seasoning.

8. Serve hot over rice or noodles and top with fresh herbs.

Serve It With
• jasmine rice or brown rice
• rice noodles
• cucumber salad or fresh spring rolls

Pro Tip
Cooking the curry paste in oil before adding liquid deepens the flavor and gives you that authentic Thai restaurant taste.