Your Cheapest and Fastest Ticket to Thailand: Coconut Curry

This creamy, slightly sweet and spicy coconut curry The recipe is inspired by a curry I had on a trip to Thailand a few years ago. Made with easily available ingredients, this version is packed with rich Thai flavor, has a creamy texture and is even vegan.

Why You’ll Love This Easy Curry Recipe

• warm and bold taste. Thai cuisine is complex and fragrant, with sweet, spicy and zesty flavors wafting from ingredients such as chilies, citrus, garlic, fish sauce and soy sauce. From Shrimp Pad Thai to Panang Curry, we love it!
• high speed + one pot. This is a 30-minute meal, and if you discount the rice, it’s also a hot pot for one person. That means less time washing the dishes and more time eating the best coconut curry ever.
• pantry ingredients. The ingredients for this recipe are reasonable and easy to find wherever you live. With Thai red curry paste (widely available in grocery stores across the US), canned chickpeas, canned coconut milk, and a bag of frozen veggies on hand, you’ll always have this recipe (or massaman curry!) on hand. You can make .
• Saucy. Sauce is one of the real pleasures of curry. Creamy coconut milk softens the spiciness, and the curry sauce makes it even better when drizzled over brown rice or dipped in bread.
• health. This vegetarian coconut curry is packed with vegetables, plant protein, and is dairy-free (which means it’s vegan!).
• adaptive. Don’t have chickpeas on hand? Take note of my tofu curry and replace it with diced sautéed or air-fried tofu. Replace the vegetables here with the ones in the drawer in the vegetable compartment.

how to make coconut curry

In Thailand, most of the coconut curries we’ve tried were made with chicken (such as this Thai chicken curry), but to make this recipe even super fast, chickpeas are used instead to make Thai chicken. I changed to vegetable curry.

component

• Chickpea. The mild flavor of the chickpeas pairs well with the bold spices of the mild curry sauce, creating a nice contrast between the creaminess of the sauce and the pleasant texture.
• red curry paste. This healthy vegetarian curry with chickpeas is the star of the show, packing flavor and punch in every bite. Interested in variety? Grab some green curry paste and use it in your green curry!

• coconut milk and coconut sugar. We infuse this dish with coconut goodness for a rich, creamy and slightly sweet dish.
• soy sauce. For those who want to taste the traditional taste.
• rice vinegar. It balances the dish and gives it a lively acidity.
• vegetable. I used peppers, onions, carrots and peas. These are all found in coconut curry bowls in Thailand.
• ginger + garlic. It’s a key combination of dynamic spices that give this recipe extra vigor.
• rice or quinoa. for serving. Brown rice (I love making brown rice in my Instant Pot) or cooked quinoa is my favorite to add bulky plant-based fiber to this recipe to make it more filling. You can also use it with white rice.

direction

1. Sauté. I like to use coconut oil, but canola or avocado oil will work as well.

2. add aromatics. Garlic, ginger, and curry paste enhance their flavor when heated.

3. add vegetables. Please play with your favorite vegetables.

4. Add coconut milk and chickpeas. Stir everything together.
5. simmer. The curry will thicken in about 10-15 minutes.

6. add finishing ingredients. Add soy sauce and rice vinegar, and optionally frozen peas (you can defrost them quickly).

8. serve. Serve with fresh coriander over rice or quinoa, or borrow an Indian curry to dip into homemade naan. fun!

storage tips

• to the store. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• to reheat. Heat in a frying pan over medium heat until steam comes out. You can also put it in a microwave-safe container with a lid and microwave it until completely cooked.
• To freeze. I don’t have much experience freezing coconut milk-based sauces, so I wouldn’t recommend freezing them.

• dutch oven. (This one Excellent. this This is also a better and more economical option. )
• instant pot.cook brown rice at home instant pot, perfect every time. (Of course, you can also cook rice in a regular pot!)

I may not be able to return to Chiang Mai to bathe with elephants anytime soon, but it was comforting to know that I could at least relive the experience with this easy recipe for vegan coconut curry.

Recipe Tips and Tricks

• Use your favorite vegetables. Feel free to swap out different veggies, like cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant, etc., depending on your tastes and what you have in your fridge. all ok. Keep in mind that some vegetables will cook sooner or longer than you chose in the original recipe, so you may need to adjust the cooking time.
• Invest in some Thai ingredients. It’s truly amazing how many more recipes you can make with fish sauce, a jar of red curry and a can of coconut milk. Take a look at these Asian-inspired recipes for more ideas and add them to your shopping cart.
• taste, taste, taste. Adjust the sauce to your liking. Add more soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more spiciness). This recipe is versatile enough to suit different palettes.