30-Minute Thai Red Curry

This Thai Red Curry is full of flavor and ready in less than 30-minutes! It really is best of both worlds. This recipe is simple, easy, and requires minimal ingredients. Vegan and gluten-free.

This Thai Red Curry is ultra creamy, smooth, and is filled with beautiful aromas. Not to mention, the crispy cauliflower and tender eggplant add the perfect texture to every bite.

30-minute Thai red curry

30-minute meals are my jam, who’s with me? Even better when it’s a comforting and delicious Thai Red Curry that’s made in under 30 minutes.

This curry is full of flavor, texture, but is oh so simple and easy to make!

This recipe is a great dish to make as we approach colder, crisper weather.

30-minute Thai red curry

How to Make 30-Minute Thai Red Curry:

This is a simple, fuss-free recipe.

  1. Preheat the oven to 425. Toss cauliflower florets in oil and salt. Bake for 20 minutes.
  2. While cauliflower is cooking, prepare the curry. In a large skillet over medium-high, heat 1 tsp neutral-flavored oil. Add sliced onion and a pinch of salt. Cook for 3-4 minutes until fragrant and translucent. Stir in minced ginger, garlic, and lemongrass. Cook for 2 minutes until fragrant.
  3. Stir in curry paste and 1 tbsp coconut milk. Cook for 1 minute or until coconut milk has cooked off. Pour in the rest of the coconut milk and add eggplant and bell pepper. Bring to a low boil, then reduce heat and simmer for 10 minutes.
  4. Once curry is done, add juice from 1/2 lime. Stir in crispy, baked cauliflower. Serve curry over rice and garnish with Thai basil and lime wedge.
30-minute thai red curry

30-minute thai red curry

Your ‘30-Minute Thai Red Curry‘ Questions Answered:

Can I use other vegetables in this curry?

Of course! Just like all my recipes, you’re welcome get creative with it. Some other tasty vegetable additions are zucchini, broccoli, peas, and sweet potatoes/gold potatoes.

Protein addition?

If you would like to add protein to this dish, I suggest baked or pan-fried tofu or tempeh. Chickpeas would also be delicious – add them when tossing in the vegetables.

Where do I find lemongrass?

I’ve been able to find fresh lemongrass at most grocery store in the fresh herb section. You can also locate it at Asian grocery markets.

What brand of curry paste do you recommend?

I always use Thai Kitchen’s Red Curry Paste, because it’s most accessible for me. However, I’ve heard great things about Mae Ploy’s Curry Paste (I’ve tried their green curry paste and actually recommend this over the Thai Kitchen).

How do I store leftover curry?

Store leftover curry in an airtight container in the fridge for up to 5 days.

If you’re looking for more easy dinner recipes, you’ll also love this Vegan Pesto Pasta Salad, this 10-Minute Chinese Sesame Noodles, and these Creamy Vegan Mac n’ Cheese.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


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30-minute thai red curry
30-Minute Thai Red Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Thai Red Curry is full of flavor and ready in less than 30-minutes! It really is best of both worlds. This recipe is simple, easy, and requires minimal ingredients. Vegan and gluten-free.

Course: Main Course
Keyword: 30-minute thai red curry, vegan dinner recipe
Servings: 4 servings
Author: Taavi Moore
Ingredients
Crispy Cauliflower
  • 1 head of cauliflower, cut into florets
  • 1 tsp neutral-flavored oil (such as coconut or avocado)
  • ½ tsp kosher salt
Red Curry
  • 1 tsp neutral-flavored oil (such as coconut or avocado)
  • ¼ yellow onion, sliced
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh lemongrass
  • 2 tbsp red curry paste
  • 1 eggplant, diced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups (about 21 oz) canned, full-fat coconut milk
  • ½ tsp kosher salt
  • Juice from ½ lime
  • Thai basil, to garnish
Instructions
  1. Preheat the oven to 425°F. Toss cauliflower florets in oil and salt. Bake for 20 minutes. 

  2. While cauliflower is cooking, prepare the curry. In a large skillet over medium-high, heat 1 tsp neutral-flavored oil. Add sliced onion and a pinch of salt. Cook for 3-4 minutes until fragrant and translucent. Stir in minced ginger, garlic, and lemongrass. Cook for 2 minutes until fragrant.

  3. Stir in curry paste and 1 tbsp coconut milk. Cook for 1 minute, stirring constantly, or until coconut milk has cooked off. Pour in the rest of the coconut milk and add eggplant and bell pepper. Bring to a low boil, then reduce heat and simmer for 10 minutes, stirring occasionally. 

  4. Once curry is done, add juice from 1/2 lime. Stir in crispy baked cauliflower. Serve curry over rice and garnish with Thai basil and lime wedge.

Storage:
  1. Store leftover curry in an airtight container in the fridge for up to 5 days. 

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2 Comments

  1. Bob Robb
    September 13, 2021 / 7:48 pm

    I am excited to make and try the Thai Red Curry.

    • healthienut
      Author
      September 14, 2021 / 7:29 pm

      Let me know how it goes! 🙂

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