Quick & Easy Vegan Thai Curry

by Laurel Braun
Quick & Easy Vegan Thai Curry
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Delicious, quick, and easy weeknight dinner full of veggies! Completely vegan and no compromise on the Thai curry flavour that you find in your favourite Thai restaurant.

Quick & Easy Vegan Thai Curry

Laurel Braun
Delicious, quick, and easy weeknight dinner full of veggies! Completely vegan and no compromise on the Thai curry flavour that you find in your favourite Thai restaurant.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch & Dinner, Main Course
Cuisine Thai
Servings 5
Calories 419 kcal

Ingredients

Rice
  • 1 ½ cups dry Thai jasmine rice
  • 1 ½ tsp fine sea salt
  • 2-3 cups water follow package directions
Curry
  • 1 tbsp vegetable oil
  • ½ medium onion thinly sliced
  • 6-8 garlic cloves minced
  • 1 tbsp ginger finely grated
  • 1 tbsp vegetarian oyster sauce*
  • 4-6 tbsp red or green curry paste *
  • 1 14 oz can coconut milk
  • 4 cups broccoli chopped
  • 1 bell pepper thinly sliced
  • 2 stalks celery thinly sliced
  • 2 large carrots thinly sliced
  • Thai chili and cilantro to serve optional

Directions

  • In a medium pot (with matching lid) quickly toast the dry Thai jasmine rice over medium-high heat. Add the salt and water to rice package instructions (2 – 3 cups), bring to a boil, cover, and cook over the lowest heat for 18 – 20 minutes.
  • Set a large heavy bottom pot over medium-low heat and add the oil. Once the oil is hot, add the onion and cook until it is deeply browned. Add the garlic and ginger. Stir, cooking gently for 1 minute or until fragrant. Add the remaining 2 tbsp oyster sauce and curry paste, stirring to combine. Add a can of coconut milk, whisking quickly to mix and then add all the vegetables. Toss well and cover, cooking over medium-low heat for 20 minutes, stirring once or twice.
  • Serve hot over Thai jasmine rice with chilis and cilantro.

Notes

Gluten Free*: Check labels for gluten free.
Protein Options: Try pan fried tofu or add in chickpeas for protein.
Red or Green Curry Paste: I find red is hotter but sweeter, and green is more of a moderate heat but less sweet. I keep both on hand and alternate.
Vegetable Options: Add whatever vegetables you prefer or have around. I’ve used snap peas, cauliflower, green beans, and cabbage to great success.
Nutrition Per Serving: Calories 419 kcal | Carbohydrates 54.7 g | Protein 8.3 g | Fat 18.7 g | Sodium 1,416 mg | Potassium 604 mg | Fiber 5.2 g | Sugar 7.9 g | Vitamin A 469 μg | Vitamin C 96.5 mg | Calcium: 90.4 mg | Iron: 2.9 mg
Keyword 30 minutes or less, 60 minutes or less, any season, dairy-free, egg free, freezer friendly, gluten-free, quick meals, stove top, vegan, vegetarian