Vegan Red Thai Curry
Traditional Thai red curry loaded with veggies. Cauliflower, carrots, red bell peppers & more give this curry the perfect flavor & texture.
Servings 4 servings
Ingredients
- 4 cups jasmine rice or brown rice
- salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp freshly ground ginger
- 2 cloves garlic minced
- 1 red bell pepper cut into thin strips
- 3 carrots peeled & sliced
- 2 tbsp red curry paste
- 1/2 head cauliflower chopped
- 1 14 oz can coconut milk
- 2 tsp soy sauce
- 1 lime juiced
- cilantro (optional, for garnish)
- Sriracha sauce (optional, for extra spice)
- Red pepper flakes (optional, for extra spice)
Instructions
- Cook 4 cups of rice, according to the package's instructions. Once done, set aside for serving with the curry.
- Heat 1 tbsp olive oil in a large, deep-sided skillet over medium high heat. Add the carrots, bell pepper, ginger, and garlic to the pan, stirring occasionally. Cook until the vegetables are tender, about 5 - 7 minutes.
- Add 2 tbsp red curry paste to the skillet and stir to coat the vegetables. Turn down the heat to medium low and cook for 2 minutes.
- Add the coconut milk and cauliflower, stir to combine. Add 1/4 cup - 1/2 cup of water, enough so that the contents of the skillet are almost completely covered by the liquid.
- Bring the skillet to a boil, reduce the heat and simmer for 15 - 20 minutes, until the cauliflower is cooked to your desired softness.
- Remove the skillet from the heat. Stir in the soy sauce and lime juice. Add salt and pepper to taste.
- Optionally: garnish with cilantro and serve with Sriracha or red pepper flakes for extra spice.
