Creamy, flavorful, and packed with plant protein, this is an easy vegan Thai Red Curry the whole family will love.
It’s officially March, but somehow I’m not sick of the cozy winter recipes. While some sunshine and warm weather would be nice, I do love my cozy dinners by the fireplace. This Thai Red curry recipe has been a favorite of mine all winter long and I’m so excited to finally share it with you all!
It’s incredibly flavorful, but has more of a Thai vibe than an Indian Curry vibe (hence the name), but will be sure to satisfy the whole family.
It pairs perfectly with white rice, or brown, but let’s be real white rice is better! It would also be delicious with some steamed or baked potatoes. Anything goes! It has just the right amount of “saucey stuff” as I called it when I was little, to give the perfect flavor to whatever you pair it with.
I’ll be the first to admit I’m kind of a spice wuss, so this recipe is very mild. When food is even slightly too spicy, I start to sweat and feel like my head is going to explode. Not kidding! If you want it to be spicier, consider adding 1 small serrano pepper. You can also add some cayenne pepper or any other spice if you really want to kick things up a notch!
This vegan Thai Red Curry is…
- PACKED with flavor
- Creamy and hearty
- Made with simple & wholesome ingredients
- Protein and fiber rich
- Ready in about 30 minutes!
Do you need more cozy winter recipes? Give this butternut squash soup recipe a try next! As always, don’t forget to tag me on instagram so I can see your creations!Print
Creamy, delicious, and so easy to make, this Thai Red Curry recipe will soon be a family favorite!
- 2 cans chickpeas, drained and rinsed
- 1 medium yellow onion
- 3 cloves garlic
- 1 tbsp coconut oil
- 1 can coconut milk
- 1/2 can chopped tomatoes (see notes)
- 1–2 tsp fresh grated ginger
- 1 tsp ground turmeric
- 3 tbsp thai red curry paste
- 1 tbsp maple syrup
- 3–4 tbsp coconut flour
- salt and pepper to taste
- Chop the onion into small piece and mince the garlic.
- Add to a large sauté pan with the coconut oil and sauté until the onions are translucent (about 5-10 minutes on low heat).
- Add in the ginger, turmeric, maple syrup, curry paste, canned tomatoes and cook on low heat for a few more minutes.
- *The next step is optional but recommended for a very creamy consistency. Just skip to step 6 if you want to retain more texture.*
- Transfer contents to a high speed blender or food processor and process until completely smooth.
- Transfer back to the pan and stir in the canned coconut milk until everything is well incorporated.
- Slowly whisk in the coconut flour, adding one tablespoon at a time to prevent clumps from forming.
- Let simmer on low heat until the sauce begins to thicken (see notes).
- Once thickened, add in the drained and rinsed chickpeas.
- Add the salt and pepper to taste and mix until everything is well combined.
- Serve with rice, potatoes, and a garnish of cilantro.
You can use the full can of chopped/crushed tomatoes if you want extra sauce. Make sure the tomatoes do not have any additional seasoning.
You can use full fat or light coconut milk, I opted for full fat for a richer consistency.
If the sauce does not thicken properly for 10 minutes after adding the coconut flour, you can stir in a tablespoon or cornstarch, or arrowroot powder to speed up the process.
Keywords: vegan thai red curry, vegan curry recipe, easy thai red curry, vegan chickpea recipe