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30-minute thai red curry

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.

Course Main Course
Keyword 30-minute thai red curry, vegan dinner recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Taavi Moore


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


  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.


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