By Vidushi Singh
July 8, 2023
Indulge in the aromatic and vibrant flavors of this vegan Thai red curry, with a colorful array of vegetables and a creamy coconut milk base.
1 tbsp oil 1 onion, thinly sliced 3 cloves garlic, minced 1 red bell pepper, sliced 1 carrot, thinly sliced 1 cup broccoli florets 1 cup sliced mushrooms 2 tbsp Thai red curry paste 1 can coconut milk 1 cup vegetable broth 1 tbsp soy sauce 1 tbsp maple syrup or brown sugar Juice of 1 lime Salt, to taste Fresh coriander, for garnish Cooked rice
Heat the oil in a pan, Add onion and garlic, and saute. Add the red bell pepper, carrot, broccoli, and mushrooms.
Now Cook for about 5 minutes until the vegetables start to soften. Stir in the Thai red curry paste and cook.
Pour in the coconut milk and vegetable broth. Stir well to combine and soy sauce.
Add maple syrup or brown sugar, and lime juice. Season with salt to taste. Cook for about 10-15 minutes.
Taste and adjust the seasoning if needed. Serve the vegan Thai red curry over cooked rice.