Creamy Thai vegetable red curry

This creamy vegan Thai vegetable red curry is to die for!

It is easy, cheap, and you can adapt it with whatever vegetables you have in the fridge.

creamy vegan thai vegetable curry cheap glutenfree

The story of my first thai curry

So I have been making thai curries for many years. Actually so many years that I started out when you could only buy curry paste in thai specialty stores and they were really expensive.

The first time I ever made a curry was a green curry in the very early 2000’s and I couldn’t believe my luck when I found kaffir lime leaves. It took me a good hour and a half to make the green curry and it only consisted of onions, chicken and frozen green beans. It was still good though.

It needed a little practice though.

So I made it MANY times, and the cookbook I used (that I still have) are very sticky on the pages of both red and green curry.

Today the curry can be made in no time.

This red curry can be made in less than 30 minutes. It is super easy!

I am so thankful that making thai curries turned popular and common, because now it is easy to get curry paste.

I still buy mine in a asian marked. The brand is a little different (more spicy) and I buy a huge bucket for a forth of the price in regular super markets.

However – lately I have struggled with the right dosage of red curry paste. I don’t know if I have bought a particular spicy brand, but it has been way too spicy to eat. I couldn’t salvage the dish.

creamy vegan thai vegetable curry cheap glutenfree

The deal with making spicy thai curries

So this time around I decided to be extra super careful.

Usually I add the paste in the beginning before adding vegetables, like you are supposed to.

But this time I added it after. It was almost too spicy. so I added a bunch of limejuice and more coconut milk and it turned out perfectly.

creamy vegan thai vegetable curry cheap glutenfree

How to salvage a spicy meal

If you are making a spicy dish and it turns out too spicy there are a few tricks to saving it and making it more mild:

  • Add limejuice, lemonjuice, ketchup or vinegar. The acid counteracts with the spiciness.
  • Add a raw potato. Do not eat it – just plop it in there and remember to pick it out of the pot before serving.
  • Add something creamy – like coconut milk
  • Add something sweet. The swetness will also counteract with the spiciness.
  • Add peanutbutter
  • Serve with unflavored starchy food like rice or pasta

creamy vegan thai vegetable curry cheap glutenfree

Eating red curry with rice noodles

By tradition you eat thai curry with rice.  But I was out of rice so I ended up making rice noodles.

OH M G!

So different and so good. And it tastet even better the next day, when I had leftovers. I can definitely recommend eating thai curry with rice noodles!

I was inspired to make this vegan thai curry recipe from the Minimalist Baker – however I adapted it into my own liking.

Print Recipe
Creamy vegan Thai vegetable red curry
Satisfying thai red curry will wonderful heat. This dish is vegan and glutenfree. Eat it on a bed of rice or even better try with rice noodles.
Course Main Dish
Cuisine Asian, thai, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, thai, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat up a pot with a bit of water and sauter onions, mushrooms, eggplant, squash and red pepper.
  2. Drain the can of chickpeas and the can of bamboo shoots and rinse them well and add them to the pot.
  3. Add coconut milk, garlic and turmeric.
  4. Add red curry paste. Be careful and don't add too much if you don't like your meal too spicy.
  5. Add maple syrup, lemon juice and salt.
  6. Serve on a bed of rice or rice noodles and top with chopped fresh cilantro.
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