Go Back
Andrea

Vegan Coconut Red Curry

An easy and satisfying weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian
Ingredients Method

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

Method
 

  1. 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.
  2. Add in zucchini and any other more delicate vegetables, and cook for another 5 minutes.
  3. Add in the bok choy or other greens like spinach, at the end, cover and cook for 10 minutes, or until wilted.
  4. Meanwhile, warm coconut milk and curry paste in a small saucepan on medium heat, allowing for a gentle simmer and stirring occasionally.
  5. Pour curry sauce over vegetables, and add in the fish sauce if using. Stir to coat and heat through.
  6. Serve over brown rice or brown rice pasta.