Here in Ontario, we’ve officially skipped spring and jumped straight into summer. With no time to let our bodies adjust to this sudden heat wave, sometimes the best way to temper your body is by eating a hot dish instead of a cold one, so here’s a deliciously fresh vegan Coconut Red Thai Curry that will help your internal temperature adjust to this sudden burst of summer.
With minimal equipment, fresh ingredients, and so many options to make this suit your own taste buds, this quick and easy 30 minute dinner is perfect for a busy schedule.
Not vegan or don’t like vegan food all that much? Don’t worry! This coconut red Thai curry definitely doesn’t have to be exclusively vegan. We’re still very much in quarantine so this dish was whipped up with whatever I had left in my fridge and pantry, but you can easily substitute the chickpeas for any other protein you like.
- Replace the chickpeas with chicken or seafood and you still have yourself a yummy and fresh curry.
- If you’re not the biggest fan of coconut, I’d recommend cutting the amount of coconut milk in the recipe in half and in turn add more broth instead. However, if you do this, you may need to add a bit of cornstarch (mixed in with the broth before adding it to the curry) to thicken it up.
- If you don’t like coconut at all, you can omit the coconut milk, but I’d recommend replacing it with some heavy cream to ensure you’re left with a curry like thickness. If you use broth only, this will end up being more of a soup than a curry.
Coconut Red Thai Curry
- Large pot
- 2 small carrots peeled and julienned
- 1/2 red bell pepper julienned
- 1/2 green bell pepper julienned
- 1 medium yellow onion julienned
- 2 cloves garlic minced
- 1 can chickpeas drained and rinsed
- 1 cup bean sprouts
- 1 can coconut milk
- 1 tbsp olive oil
- 1 tbsp ginger minced
- 2 cups vegetable broth
- 1 tsp salt
- 1 lime juiced
- 1 tsp rice vinegar
- 2 tbsp red curry paste store bought or homemade
- 2 tsp soy sauce
- fresh cilantro for garnish
- 1 cup uncooked rice for serving; cook as per instructions
- In a large pot, on medium heat, add the olive oil and sauté the onions for about 1-2 minutes. Add the bell peppers and carrots and continue to sauté for 2 minutes. Add the garlic, ginger and salt and sauté for an additional 2 minutes.
- Add the chickpeas, soy sauce, red thai curry paste, rice vinegar and lime and mix until well combined. Cook for 2 minutes.
- Add the broth and bring to a boil. Immediately turn the heat down to a simmer and add the coconut milk. Simmer for about 10 minutes.
- Add the bean sprouts and continue to simmer until they are the texture of you’re liking, which personally I let simmer for about 2-3 minutes.
- Serve on a bed of the rice of your choosing and garnish with fresh cilantro.