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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

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.