A rich and creamy bowl of vegan Thai red curry with rice and fresh cilantro.

A few posts ago, I did a little rant about how obsessed I am with Thai food and how there aren't many Thai restaurants where hubby and I live, so we have to get creative and try new things at home! This Vegan Thai Curry recipe is actually incredibly delicious and hubby won't stop talking about it and commenting after every bite 🥰! This makes me happy and so I thought I'd share this with you as well! P.S for more Thai recipes be sure to check out our Vegan Thai Noodles recipe!

Ingredients for the Vegan Thai Curry Of Your Dreams👼:

  • 1 Broccoli head
  • 1 Large carrot
  • 1 Green pepper
  • 1 Red pepper
  • 1 Large white onion
  • 6 Garlic cloves
  • 2 Green onions
  • 5 Mushrooms
  • Fresh Cilantro
  • 5 Tsp of red Thai curry paste
  • 2 Tbsp olive oil
  • Salt
  • Pepper
  • 1½ Freshly squeezed lime juice
  • 2 Full-fat coconut milk (cans)
  • 4 Tbsp soy sauce
  • White Rice; get this going before starting the curry so you can have it ready for when the curry is finished!

Cooking instructions:

  • Chop the above-mentioned veggies in big slices or chunks and set aside.
  • In a large pot, heat olive oil and add the white onions first. Then, let them saute for a moment before adding the garlic and green onions in.
  • Once you add the garlic and green onions, mix it all in very well and let it cook until the onion looks translucent. Then, add the Red Thai curry paste inside the pot and thoroughly stir it together, allowing the paste to cook in for a few minutes with the onions to release its full aroma and flavor.
  • Open one can of coconut milk and add it to the pot. Stir it well and let it simmer for a little while.
  • Once it begins to bubble, add the broccoli, red and green pepper, carrot, and mushrooms; then stir it well.
  • Open another can of coconut milk once the veggies cooked a bit and add it to the pot, mixing everything in evenly.
  • Add fresh cilantro in, then about 4 tbsp of soy sauce for flavor.
  • Then squeeze your lime juice in the pot and add salt and pepper to taste.
  • Lower the heat to low and let it simmer for about 30-40 minutes (until all veggies are soft and cooked and the curry is aromatic and bursting with flavor).
  • Once the curry is ready, serve on a bed of rice and sprinkle with fresh cilantro and a lime wedge.
  • Optional: add fresh bean sprouts when serving on the side.