One-Pot Vegetable Thai Red Curry
One-Pot Vegetable Thai Red Curry- a flavorful and satisfying meal that takes just 30 minutes to make! Vegan and gluten-free.
One of the most memorable meals we ate during our trip to Thailand was a vegetable red curry dish at Woo Cafe in Chiang Mai. At that point we had been traveling in Southeast Asia for almost two weeks and I was starting to feel a little run down. As soon as we arrived in Chiang Mai, all I wanted to do was climb into bed and take a nap but somehow I managed to muster up the energy to go for a walk and get lunch.
The vegetarian options at Woo Cafe were pretty slim but the waiter suggested an off menu item that could be made vegan and I welcomed the offer. At first bite the flavors began to tantalize my palate, reminding me why I wanted to visit Thailand so badly in the first place.
The curry was creamy, slightly spicy, somewhat sour, and a little sweet. Basically everything you could ask for in an excellent Thai dish. I knew it was something I wanted to recreate at home and I tried as soon as we got back but it took me several times to get it just right.
I found the most important factor was the amount of curry paste I used. After attempting it with a few tablespoons, I ended up using an entire jar (this brand– which is mini sized) and it turned out to be the perfect amount. I would say it’s a mild-to-medium spice level. Just keep in mind that if you use a different brand of curry paste you might want to add more or less, depending on the level of spice and your personal preferences.
Another key ingredient for this dish is coconut milk. It gives it a luxuriously creamy and comforting texture. I used to cook with canned coconut milk but occasionally ended-up wasting whatever was leftover after it sat in my fridge for weeks. Once I discovered So Delicious Culinary Coconut Milk which comes in eco-friendly resealable containers, I never looked back.
The ingredient list is the same as canned coconut milk (water, organic coconut cream and organic guar gum) and it’s formulated to work with recipes that typically call for a 14-ounce can.
Some of you might remember me mentioning in my prior posts that I’ve been trying to reduce my dairy intake. I’ve been a vegetarian for almost 12 years now and I used to take comfort in knowing that I purchased my dairy from humanely raised sources. Well it didn’t dawn on me until recently to think a little deeper about how they continually get milk from the cows.
After a bit of research I discovered that even on certified humane farms, newborn calfs are immediately taken from their mothers at birth so that we can drink the milk that was intended for them. Through artificial insemination, this process is repeated over the span of the cow’s life until it can no longer produce milk.
I’ve never given birth or even been pregnant, but just thinking about what it must feel like to have your baby ripped away from you breaks my heart into a million pieces. I know some people think cows aren’t intelligent animals but I have no doubt that they are emotional and capable of mourning the loss of a baby. After realizing that, I couldn’t bear the thought of supporting the process just so that I can have Greek yogurt and cheese. Especially not when there are so many other delicious alternatives available to me.
With that in mind, I’m partnering with So Delicious this month to help spread awareness of their 21-Day Dairy Free Challenge. By signing up for the challenge (which is completely free) you’ll get a new coupon each week, simple tips on how to make dairy-free swaps, a dairy-free shopping list and a chance to win a years supply of So Delicious Dairy-Free products. If you’re interested, you can sign up by clicking here.
I truly hope you get a chance to try this curry! It’s packed full of seasonal winter vegetables, is bursting with flavor and only requires one pot + 30 minutes to make. Doesn’t get much better than that. Enjoy!
One-Pot Vegetable Thai Red Curry
Yield: 4 servings
Prep Time: 15
Cook Time: 15
Total Time: 30
- 2 tablespoons olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1/2 teaspoon salt
- 3-4 cloves garlic, minced (about 2 tablespoons)
- 2-inches fresh ginger, minced (about 2 tablespoons)
- 2 large carrots, chopped (about 1 cup)
- 4 ounces red curry paste*
- 1 (13.5-ounce) can of full-fat coconut milk
- 1/2 cup water or vegetable broth
- 1 small russet potato, diced into 1-inch cubes (about 1 cup)**
- 1 and 1/2 cups broccoli florets
- 1 and 1/2 cups cauliflower florets
- 2 tablespoons tamari
- 1/2 tablespoon coconut sugar
- 1 tablespoons lime juice (or rice wine vinegar)
- fresh basil and brown rice for serving
In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
Add the curry paste, coconut milk and water/broth then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, just until vegetables are tender. Be sure to keep a close eye as the vegetables can become mushy if cooked too long.
Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!
*I like this brand red curry paste. Please note that it is slightly spicy. If you prefer less spice, you can use less paste but it will make the dish less flavorful.
**Make sure the potato isn’t diced into larger than 1-inch cubes otherwise it will take longer to cook and the other vegetables will get mushy. Nobody likes mushy vegetables.
Nutrition Facts are for 1/4th of recipe
This post was created in partnership with So Delicious Dairy-Free. I’m proud to be able to work with brands that care about the health of it’s consumers and the planet. As always, all opinions and text are entirely my own.