Veggie Thai Red Curry

~ Plant-Based Persian
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Last week, my kids and I made a gratitude list. We have been reading the book “30 Days to a Better World Starting with Me.” One of the days was to make a gratitude list because gratitude brings happiness, and happy people try to make others happy.

When I asked my 3 year old son what he is grateful for, he said “making Thai food with mommy.” It was such a sweet and simple response. This boy LOVES this Thai Red Curry, and every time I make it, he beams with joy and says “my favorite.” Thank you to Cookie and Kate for this recipe and the joy it brings to my boy’s life!

I wanted to share because it really is one of my favorite recipes and such an easy way to throw in a ton of vegetables. The original recipe calls for 3 cups of vegetables, but I throw in more like 5 cups of vegetables – broccoli, mushroom, bell pepper, baby corn, edamame, peas, carrots, brussel sprouts. I throw in the kitchen sink of vegetables, and my kids love it! They always help with the chopping, which I think adds to the fun and excitement. The best way to get kids to eat something is have them help make it! So give this recipe a try, and let us know if you and your kids love it too!

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Veggie Thai Red Curry

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
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Description

A vegetable packed, kid-approved curry 

Ingredients

Units Scale
  • 1 Tbsp. oil
  • 1 cup chopped onion
  • 1 Tbsp. grated fresh ginger
  • 2 garlic cloves, pressed or minced
  • 3–5 cups of vegetables
  • 2 Tbsp. Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk – Make sure to shake the can of coconut milk well before using
  • 1/2 cup water
  • 1 1/2 tsp. coconut sugar or raw sugar or brown sugar
  • 1 Tbsp. tamari or soy sauce
  • 2 tsp. rice vinegar or fresh lime juice
  • 1/4 tsp. salt

Instructions

  1. Heat the oil in a large skillet with deep sides (I use a wok since I use a lot of vegetables) on medium heat.
  2. Add the onion and cook, stirring often, until the onion has softened and is turning translucent, about 3-5 minutes.
  3. Add the ginger and garlic and cook about 30 seconds, while stirring continuously.
  4. Add the vegetables and cook about 5-10 minutes, stirring occasionally.
  5. Add the curry paste and cook, stirring often, for 2-3 minutes.
  6. Add the coconut milk, water, and sugar, and stir to combine.
  7. Bring to a gentle simmer over medium/low heat and cook another 15-20 minutes (or until the vegetables are tender to your liking), stirring occasionally.
  8. Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.

Serve over rice or quinoa.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Thai