This creamy, evenly candy and spicy Coconut Curry recipe is impressed by the curries I ate throughout our journey to Thailand just a few years in the past. This model is made with easy-to-find elements, full of wealthy Thai taste, has a stunning creamy texture, AND is vegan too!
Why You’ll Love This Straightforward Curry Recipe
- Heat, Daring Flavors. Thai meals is complicated and fragrant, with candy, spicy, and tangy notes from elements like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
- Quick + One-Pot. It is a 30-minute meal and for those who low cost the rice, it’s additionally a one-pot meal. Which means much less time washing dishes and extra time consuming the all-time coconut curry!
- Pantry Components. The elements on this recipe are streamlined and simple to seek out, irrespective of the place you reside! Maintain Thai crimson curry paste (which is broadly out there in grocery shops all through the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies readily available, and you’ll whip up this recipe (or Massaman Curry!) anytime.
- Saucy. The sauce is likely one of the finest elements of curry. Creamy coconut milk tames the warmth and makes curry sauces additional yummy over brown rice or sopped up with bread.
- Wholesome. This vegetarian coconut curry is full of greens, plant-based protein, and is even dairy free (so sure, it’s vegan!).
- Adaptable. No chickpeas readily available? Take a observe from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies right here for no matter is in your crisper drawer.
5 Star Assessment
“I’ve made this a bunch of instances and it’s now in my common rotation. Very easy, scrumptious, wholesome, and fast.”
— Jen —
The way to Make Coconut Curry
In Thailand, many of the coconut curries we tried have been made with hen (like this Thai Rooster Curry), however to maintain this recipe additional super-duper speedy, I turned it right into a Thai vegetable curry through the use of chickpeas as an alternative.
The Components
- Chickpeas. The chickpeas’ delicate taste meshes nicely with the bolder spices within the simple curry sauce, and their pleasantly chewy texture is a pleasant distinction to the sauce’s creaminess
- Purple Curry Paste. The star of the present that packs taste and punch into each chunk of this wholesome vegetarian curry with chickpeas. Craving selection? Decide up inexperienced curry paste and use it for a Inexperienced Curry!
Tip!
Observe that each curry paste is slightly totally different when it comes to taste and warmth (some are SPICY others are extra on the delicate aspect.) Take a while to discover to seek out your favourite crimson curry paste.
- Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it wealthy, creamy, and barely candy.
- Soy Sauce. For some good old school umami taste.
- Rice Vinegar. Balances the dish and lends it some very important acidity.
- Greens. I used bell peppers, onions, carrots, and peas, all of which I discovered in my coconut curry bowls in Thailand at one level or one other.
- Ginger + Garlic. A vital duo of dynamic spices that give this recipe some additional zip.
- Rice or Quinoa. For serving. Brown rice (I like to make brown rice within the Immediate Pot) or cooked quinoa are my favorites so as to add some bulk and extra plant-based fiber to this recipe to make it extra filling. You may also use white rice.
The Instructions
- Saute. I like to make use of coconut oil however canola oil or avocado oil work too.
- Add the Aromatics. Garlic, ginger, and the curry paste bloom with taste over the warmth.
- Add the Veggies. Be at liberty to mess around together with your greens of alternative.
- Add the Coconut Milk and Chickpeas. Stir all of it collectively.
- Simmer. In 10-Quarter-hour, your curry will thicken.
- Add the Ending Components. Soy sauce and rice vinegar, plus frozen peas for those who like (they’ll thaw instantly).
- Serve. Over rice or quinoa, garnished with contemporary cilantro, or borrow from Indian curries and dip with Do-it-yourself Naan. ENJOY!
Storage Suggestions
- To Retailer. Maintain leftovers in an hermetic container within the fridge for 3 to 4 days.
- To Reheat. Heat in a skillet over medium warmth till steaming. You may also microwave in a lined microwave-safe container till heated by.
- To Freeze. I don’t advocate freezing, as I’ve not had the perfect luck freezing sauces with coconut milk bases.
- Dutch Oven. (This one is excellent. This is one other glorious, extra economical possibility.)
- Immediate Pot. I prepare dinner brown rice in my Immediate Pot, and it’s good each time. (You possibly can, after all, prepare dinner rice in a daily saucepan too!)
It’s comforting to know that whereas I won’t be capable of sneak again to Chiang Mai to wash an elephant anytime quickly, at the least I can relive the expertise through this simple vegan coconut curry recipe.
Recipe Suggestions and Tips
- Use Your Favourite Veggies. Be at liberty to swap in numerous greens to fit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, candy potatoes, eggplant..it’s all truthful sport! Take note the cooking instances may have to regulate since some veggies will prepare dinner quicker or longer than these chosen for the unique recipe.
- Put money into a Few Thai Components. It really is wonderful what number of extra recipes you can also make when you have got fish sauce, a jar of crimson curry, and a can of coconut milk. See these Asian-inspired recipes for much more concepts and add them to your grocery cart!
- Style, Style, Style. Don’t be afraid to regulate the sauce to fit your tastes as you go. Add extra soy sauce (for extra saltiness), coconut sugar (for extra sweetness), or crimson pepper flakes (for extra warmth). This recipe is flexible to swimsuit totally different palettes.
- 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoons minced contemporary ginger or in a pinch, 2–3 teaspoons floor ginger
- 3 tablespoons Thai crimson curry paste plus 2 teaspoons
- 1/4 teaspoon crimson pepper flakes
- 6 small/medium carrots peeled and reduce into 1/4-inch-thick rounds (about 2 cups)
- 2 massive crimson bell peppers cored and sliced
- 2 cans gentle coconut milk (14-ounce cans)
- 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
- 2 tablespoons rice vinegar
- 1 cup frozen peas
- Chopped contemporary cilantro for serving
- Ready brown rice or quinoa for serving
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Warmth a big pot comparable to a Dutch oven over medium. As soon as sizzling, add the coconut oil and onion. Sauté for two to three minutes, till barely softened.
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Add the garlic and ginger and let prepare dinner 30 seconds, then add the crimson curry paste and crimson pepper flakes. Stir to mix and let prepare dinner 1 extra minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
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Stir within the coconut milk, 2 teaspoons sugar, and chickpeas, then deliver to a simmer over medium-high warmth. Then scale back the warmth to low and proceed cooking (uncovered) for 10 to fifteen minutes, till barely thickened and the greens are crisp-tender.
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Stir within the soy sauce and rice vinegar. Style and add extra soy sauce (for extra saltiness), sugar (for extra sweetness), or crimson pepper flakes (for extra warmth) as desired. Stir within the peas and let prepare dinner for 3 extra minutes. Serve heat over rice or quinoa, garnished with contemporary cilantro.
- TO STORE: Maintain leftovers in an hermetic container within the fridge for 3 to 4 days.
- TO REHEAT: Heat in a skillet over medium warmth till steaming. You may also microwave in a lined microwave-safe container till heated by.
- TO FREEZE: I don’t advocate freezing, as I’ve not had the perfect luck freezing sauces which have a coconut milk base.
Serving: 1(of 4), with 1/2 cup ready brown riceEnergy: 519kcalCarbohydrates: 68gProtein: 13gFats: 21gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 1gPotassium: 785mgFiber: 13gSugar: 12gVitamin A: 15362IUVitamin C: 127mgCalcium: 114mgIron: 4mg
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Often Requested Questions
Sure! For these with dietary restrictions, this vegan curry recipe can simply be made gluten free. You have to to swap the soy sauce for gluten-free tamari and likewise ought to verify the labels of all different elements to make sure you choose these which are gluten free and manufactured in a gluten-free licensed facility.
Whereas I don’t calculate my recipes’ actual sodium content material for a lot of causes, curry recipes are typically not the perfect for these attempting to look at their sodium. Each soy sauce and crimson curry paste are inclined to comprise lots of sodium. Nonetheless, there *are* a number of do-it-yourself curry paste recipes on the market that may aid you management the sodium degree as a lot as you’d like. Some manufacturers provide lower-sodium varieties of those elements too.
Whereas each Indian and Thai delicacies have curries that embrace coconut milk, this coconut curry recipe is extra paying homage to these you’ll discover in Thailand or at Thai eating places world wide.
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