Quick & Easy Vegan Thai Curry

by Laurel Braun
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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.

Author: 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.
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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 Method Nutrition Notes

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

Method

  1. 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.
  2. 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.
  3. Serve hot over Thai jasmine rice with chilis and cilantro.

Nutrition

Calories: 419kcal

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
30 minutes or less, 60 minutes or less, any season, dairy-free, egg free, freezer friendly, gluten-free, quick meals, stove top, vegan, vegetarian

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