Easy Red Thai Curry

Easy Red Thai Curry

Red Thai Curry smaller file for website.jpg

Easy Red Thai Curry, Vegan & Gluten-Free

Super simple Thai curry perfect for cold winter nights and gatherings with friends

Makes: 12 Servings

Easy Red Thai Curry

Prep time:

Cook time:

  • 1/2 large onion, sliced
  • 2 T ginger, chopped or grated finely
  • 2 T avocado oil
  • 2 crowns broccoli, chopped
  • 3 carrots, sliced thin diagonally
  • 1 c purple cabbage, chopped
  • 1 block tofu, cut in cubes
  • 2 cans coconut milk
  • 1 c soy sauce (substitute gluten-free soy sauce, tamari, or liquid aminos if desired)
  • 1 c veggie broth
  • 2 T liquid sweetener of choice
  • 1/2 c worcestershire sauce
  • 1 T red curry paste *this makes a mild curry suitable for young children, add more curry paste if more spice is desired
  • 2 c kale, chopped
  • 1 T red curry paste
  • Brown jasmine rice or Brown rice noodles
  • Green onion, chopped to top the curry
  • Cilantro, chopped to top the curry
  • Lime wedges, to top the curry

  1. Saute onion and ginger in avocado oil on medium heat until onion is translucent.
  2. Add broccoli and cook for 5 minutes
  3. Add carrots and cook additional 5 minutes
  4. Add cabbage and tofu and combine with other ingredients
  5. Add coconut milk, soy sauce (or substitute), veggie brother, and liquid sweetener
  6. Combine Worcestershire sauce and red curry paste in small bowl until paste is fully dissolved then add this to the curry
  7. Add kale
  8. Turn heat down to low and simmer for 15 minutes
  9. Serve with brown rice or brown rice noodles and top with green onion, cilantro, and lime wedges. Enjoy! *Note that this is a very mild curry when it comes to spice so it is family-friendly! Add more curry paste or Sriracha if desired.