Vegan Thai Red Curry
This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!
Vegan Thai Red Curry
serves 4-6
Ingredients:
1 white onion, sliced into strips
2 large garlic cloves, minced
2 inch piece of ginger, minced
2 large bell peppers, sliced intro strips
2 large carrots, sliced diagonally into ovals
2 cups green beans, diced
1 small carton baby portobello mushrooms
3 tbsp thai red curry paste
2 russet potatoes, diced
2 cans full fat coconut milk
2 big handfuls of spinach
1.5 cans water (use empty coconut milk can)
2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)
juice of 2 limes
salt & pepper to tast
Directions
Heat 1 tbsp coconut oil in a large dutch oven or deep pan
Add onion and saute for 3-4 minutes to soften
Add garlic and ginger, season with salt and pepper and stir for about 30 seconds
Add peppers, carrots and green beans and saute for 5 minutes
Add mushrooms and season with more salt and pepper
Mix in the red curry pasta and stir to coat vegetables
Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through
Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.
*Serve over brown basmati rice and enjoy!