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Vegan Coconut Red Curry

An easy and satisfying weeknight meal.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author:Andrea

Ingredients

  • 2-3 heads of small baby bok choy cut in half or quarters
  • 3 carrots chopped in 1 inch slices
  • 1 whole onion thinly sliced
  • 2 small zucchinis or 4-5 baby zucchinis chopped in 1 inch slices
  • Optional add other vegetables like potatoes or cauliflower
  • 1 can full fat coconut milk
  • 3 tablespoon Thai Kitchen red curry paste or other similar curry paste
  • 2-3 tablespoon coconut oil
  • optional 1 tablespoon fish sauce

Instructions

  • Heat coconut oil in a large and deep skillet on medium heat. Add onions and any hearty vegetables like carrots and potatoes and cook for 7-10 minutes, until slightly soft.
  • Add in zucchini and any other more delicate vegetables, and cook for another 5 minutes.
  • Add in the bok choy or other greens like spinach, at the end, cover and cook for 10 minutes, or until wilted.
  • Meanwhile, warm coconut milk and curry paste in a small saucepan on medium heat, allowing for a gentle simmer and stirring occasionally.
  • Pour curry sauce over vegetables, and add in the fish sauce if using. Stir to coat and heat through.
  • Serve over brown rice or brown rice pasta.
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