Creamy Coconut Cashew Vegan Thai Red Curry

Recipe Introduction

Quick Hook

Fancy a flavour explosion? This vegan Thai curry is your answer! It’s creamy, coconutty, and packed with veggies. Honestly, have you ever tasted anything so delicious?

Brief Overview

Thai curry is originally from Thailand. It is a staple in Thai cuisine. Our vegan red curry recipe is ready in under 45 minutes.

This makes it perfect for a weeknight dinner. It yields four servings. Share it with your mates!

Main Benefits

This plant based Thai curry is a nutritional powerhouse. It's full of veggies and healthy fats from coconut milk. It is perfect for a cozy night in or a casual get-together.

What makes this recipe special is the ease. It tastes like you spent hours in the kitchen.

Let's Talk Ingredients for the best vegan Thai curry .

Making the Magic: What You'll Need

You'll need some aromatics. Think onion, garlic, and ginger. They are the base for all that flavor. You'll need coconut milk curry vegan . Grab your favorite Thai red curry vegetables .

You will also want to grab some colourful veggies like bell peppers and broccoli. Don't forget the bamboo shoots and mushrooms! A good quality vegan red curry paste is essential.

Trust me; it makes all the difference.

Don't forget those finishing touches. You need lime juice and some cashews. Fresh cilantro adds that final burst of freshness. And of course some Vegan curry with rice or noodles.

Is It Worth It? (Spoiler: Totally!)

I have been cooking and eating for a long time and have made easy vegan Thai curry many times. My friends always request this dish when they come over.

It is now a staple dish in my house. It's really a crowd pleaser. You can easily adapt it to your liking.

Want more spice? Add more red curry paste. Prefer different vegetables? Go for it! The quick vegan curry is super versatile.

Whether you like it hot, mild, or somewhere in between. It is the way to go.

Alright, let's dive into what you'll need to whip up this killer vegan Thai curry . Honestly, the ingredients are pretty straightforward, and you might already have some of them hanging around.

Ingredients & Equipment

Right then, here’s the breakdown. We’re making a best vegan Thai curry , and trust me, it’s easier than ordering takeaway.

Main Ingredients

• Coconut Oil: 2 tablespoons ( 30 ml ). Adds a nice flavour base. Any good quality will do.
• Yellow Onion: 1 large , chopped. The foundation of our flavour.
• Garlic: 2 cloves , minced. Don’t be shy, garlic is your friend.
• Ginger: 1 inch ( 2.5 cm ) piece, peeled and grated. Adds a zesty kick.
• Vegan red curry paste: 2 tablespoons ( 30 ml ). This is where the magic happens! Make sure it's vegan !
• Red Bell Pepper: 1 , sliced. For colour and sweetness.
• Yellow Bell Pepper: 1 , sliced. More colour!
• Broccoli Florets: 1 cup ( 150g ). Adds a bit of green goodness.
• Sliced Mushrooms: 1 cup ( 75g ). Shiitake or button mushrooms, your choice.
• Bamboo Shoots: 1 can ( 14 oz / 400g ), drained and rinsed. Adds a lovely texture.
• Full Fat Coconut Milk: 1 can ( 13.5 oz / 400 ml ). Essential for that creamy texture in our coconut milk curry vegan . Go for full fat, it makes all the difference!
• Vegetable Broth: 1 cup ( 240 ml ). Adds depth of flavour.
• Soy Sauce: 1 tablespoon ( 15 ml ). Or tamari if you’re gluten-free.
• Lime Juice: 1 tablespoon ( 15 ml ). Brightens everything up.
• Cornstarch or Tapioca Starch: 1 tablespoon ( 15 ml ), mixed with 2 tablespoons cold water. For thickening.
• Cashews: 1/4 cup ( 35g ), roughly chopped. For garnish.
• Fresh Cilantro: Chopped, for garnish. Gotta have that fresh touch!

Seasoning Notes

This recipe relies on the vegan red curry paste for its spice. Don't be afraid to add a pinch of red pepper flakes if you like things really hot.

For aromatics, ginger and garlic are non-negotiable. Lime juice balances the richness of the coconut milk. If you're in a pinch, a splash of rice vinegar can work as a substitute for the lime juice, but honestly, fresh lime is best .

This helps bring out the authentic vegan Thai curry vibe.

Equipment Needed

For this easy vegan Thai curry , you really don't need much fancy kit.

• Large Skillet or Wok: For cooking everything up.
• Measuring Cups and Spoons: Pretty essential for getting the quantities right.
• Cutting Board: To protect your work surface.
• Knife: A sharp one makes chopping easier.
• Small Bowl: For the cornstarch slurry.

Don't have a wok? No worries! A large frying pan will do the trick just fine. I once made this in a camping pot while glamping - talk about a hack! With some Thai red curry vegetables thrown in.

Getting Down and Dirty with Vegan Thai Curry

Honestly, who doesn't love a good curry? Especially when it's packed with flavour, good for you, and totally plant based . This easy vegan Thai curry is a game changer, trust me! Forget those complicated recipes that need hours in the kitchen.

We’re going for quick, tasty, and totally achievable, even after a long day.

I remember the first time I tried making curry. It was a total disaster! The curry paste burned, the veggies were mushy… you name it, I messed it up.

But don't worry, this vegan red curry recipe avoids all those pitfalls.

Prep Steps: The Secret to Curry Success

• Essential Mise en Place: Get everything chopped and measured before you even turn on the hob. Chop 1 large yellow onion, mince 2 cloves of garlic, and grate 1 inch of ginger. Slice 1 red bell pepper and 1 yellow bell pepper. Measure out 2 tablespoons (30 ml) vegan red curry paste. Drain and rinse 1 can (400g) of bamboo shoots. This is your essential mise en place .
• Time Saving Organization Tips: Pre-chop your veggies the night before. Seriously, it makes life so much easier! I've even pre-mixed the cornstarch slurry, ready to go in a sealed container in the fridge.
• Safety Reminders: Watch the heat when you are blooming the vegan red curry paste. It can burn easily, so keep it at medium.

step-by-step Process: Curry Confidence

1. Sauté Aromatics: Heat 2 tablespoons (30 ml) coconut oil over medium heat. Cook chopped onion until softened. Then, add garlic and ginger and cook until fragrant.
2. Bloom the Curry Paste: Stir in 2 tablespoons (30 ml) red curry paste. Cook for 1- 2 minutes . Careful not to burn!
3. Add Vegetables: Chuck in sliced bell peppers, 1 cup (150g) broccoli florets, 1 cup (75g) sliced mushrooms, and 1 can (400g) bamboo shoots. Cook until slightly softened.
4. Simmer in Coconut Milk: Pour in 1 can (400 ml) full fat coconut milk and 1 cup (240 ml) vegetable broth. Simmer.
5. Season & Thicken: Stir in 1 tablespoon (15 ml) soy sauce and 1 tablespoon (15 ml) lime juice. Add cornstarch slurry gradually, stirring until thickened.
6. Finish & Serve: Stir in 1/4 cup (35g) roughly chopped cashews. Serve hot over rice or noodles. Garnish with fresh cilantro. Boom! You've got a cracking bowl of vegan curry with rice or noodles.

Pro Tips: Elevate Your Curry Game

• Secret Ingredient: A dash of lime juice at the end really brightens the whole thing up.
• Common Mistake: Don't overcook the vegetables! You want them tender crisp.
• make-ahead Option: This best vegan Thai curry tastes even better the next day. Make a big batch and enjoy it for lunch!

And there you have it my super simple, super tasty, and totally authentic vegan Thai curry . I hope you enjoyed this coconut milk curry vegan recipe! Let me know how it turns out!

Recipe Notes

Right then, let's dive into some essential bits and bobs to ensure your vegan Thai curry is an absolute triumph.

Honestly, these are the bits I always wish I knew beforehand! I always say these tips and tricks are the difference between a decent meal and a truly memorable feast.

Serving Suggestions Plating and All That Jazz

Okay, so you've slaved away, now it's time to make it look Instagram worthy, yeah? For plating, pile that glorious vegan curry with rice high in a bowl.

Scatter some chopped coriander and those lovely cashews over the top. Presentation is key, my friends!

On the side, why not try some crispy spring rolls? Or a super fresh cucumber salad with a bit of lime? A chilled Singha beer also complements the easy vegan Thai curry beautifully.

Trust me on this one!

Storage Tips Keeping It Fresh

Right, so you've made a huge batch of this plant based Thai curry , and now you're wondering what to do with the leftovers? No worries, I've got you covered!

For the fridge, pop your authentic vegan Thai curry in an airtight container. It’ll happily sit there for up to three days.

Reheat gently on the hob or in the microwave, making sure it's piping hot ( above 75° C ) .

Freezing is also an option! Let it cool completely, then portion it out into freezer safe containers. It'll last for up to three months. Just remember to defrost it fully before reheating.

Variations Making It Your Own

Fancy tweaking your coconut milk curry vegan recipe? Go wild! I reckon a handful of spinach thrown in at the end adds a nice bit of green goodness.

Got a friend who's gluten-free? Use tamari instead of soy sauce. Swap out the bamboo shoots for some baby corn, or throw in a tin of chickpeas for extra protein.

These small changes can make a big difference. You can also experiment with Thai red curry vegetables .

Nutrition Basics Goodness in a Bowl

Let's keep it simple. This best vegan Thai curry is packed with vitamins from all those lovely veggies. The coconut milk adds healthy fats.

It will give you energy, keeping you going all day! Each serving clocks in at roughly 450 calories, 10g of protein, 35g of fat, 25g of carbs, 5g of fiber, 8g of sugar, and 500mg of sodium.

( Please note these are rough estimates ) .

So, there you have it! Everything you need to know to whip up a cracking vegan red curry recipe . Don't be afraid to experiment, have fun, and make it your own.

You'll be amazed at how simple it is to create a delicious, healthy, and quick vegan curry at home. Go on, give it a whirl!