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 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.

How to Make 30-Minute Thai Red Curry:

This is a simple, fuss-free recipe.

1. Preheat the oven to 425°F. Add cauliflower, eggplant, and bell pepper to baking sheet. Toss with 1 tbsp olive oil and ½ tsp kosher salt. Bake for 25-30 minutes until golden brown and crispy
2. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high. Add garlic, ginger, and lemongrass. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
3. Add red curry paste and 2 tbsp coconut milk. Whisk to combine. Cook for 2 minutes until fragrant. This step will release flavors from the curry paste.
4. Pour in the rest of the coconut milk, fish sauce, and brown sugar. Bring to a low simmer and cook for 10-15 minutes until slightly thickened. Stir in roasted veggies.
5. Adjust taste with salt. Finish curry with lime and Thai basil. Serve over rice and enjoy!

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 adding 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 highly recommend Mae Ploy or Aroy-D. I have found that Thai Kitchen is pretty bland and doesn’t yield as flavorful of a curry compared to when using the other two brands.

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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