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.
Ingredients
- 1 tbsp neutral-flavored oil (such as coconut or avocado)
- ½ head cauliflower, cut into florets
- ½ eggplant, diced into cubes
- 1 red bell pepper, thinly sliced
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1 tbsp minced fresh lemongrass
- 2 ½ tbsp high-quality red curry paste (my fav is Mae Ploy)
- 2 ½ cups (about 21 oz) canned, full-fat coconut milk
- ½ tsp fish sauce (optional for non-vegan/vegetarian)
- 2 tsp brown sugar
- ½ tsp kosher salt
- Juice from ½ lime
- Thai basil, to garnish
Instructions
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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
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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.
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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.
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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.
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Adjust taste with salt. Finish curry with lime and Thai basil. Serve over rice and enjoy!
Storage:
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Store leftover curry in an airtight container in the fridge for up to 5 days.