Thai Red Coconut Curry Recipe

I made a Vegan Red Thai Coconut Curry with cauliflower, carrots, and a creamy coconut curry sauce that hides a surprising pantry staple I can’t wait to tell you about.

I never expected a bowl of cauliflower and carrots to hit this hard. The Thai Red Coconut Curry smells bright and a little naughty, with creamy coconut milk lifting every spoonful.

A single shallot caramelizes into tiny pockets of flavor that make the sauce feel almost like a restaurant Coconut Curry Sauce, but simpler. Sometimes it even flashes memories of a Vegan Red Thai Coconut Curry I had once, though this one’s got its own personality and small imperfections that I actually like.

If you want something savory, a bit surprising, and totally slurpable, this will make you curious.

Ingredients

• Coconut milk: creamy rich fat that sweetens, calories and some manganese, medium sat fat.
• Red curry paste: concentrated spice blend, give heat and umami, low calories, bold flavor.
• Shallot, garlic, ginger: aromatics that boost flavor, add antioxidants and give savory-sweet depth.
• Cauliflower: low-carb, high fiber and vitamin C, soaks up curry flavors nicely.
• Carrots: sweet crunch, provide beta-carotene and fiber, balance curry heat with sugars.
• Fish or soy sauce: salty umami, tiny amount adds depth but increases sodium.
• Lime juice: bright acid, brings sour freshness, balance richness and adds vitamin C.
• Thai basil and cilantro: fresh herbs add aromatic lift, vitamins and bright finish.

Ingredient Quantities

• 2 tablespoons vegetable oil or coconut oil
• 2 tablespoons Thai red curry paste
• 1 medium shallot
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 can (14 oz / 400 ml) full fat coconut milk
• 1 cup vegetable broth
• 1 1/2 tablespoons fish sauce or soy sauce
• 1 tablespoon brown sugar or palm sugar
• 1 head cauliflower (about 1 to 1.5 lb)
• 3 medium carrots
• 1 lime, juiced (about 2 tablespoons)
• 2 to 4 kaffir lime leaves optional
• 1/4 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves optional
• Salt to taste
• 2 scallions for garnish optional
• 1/4 cup roasted peanuts optional

How to Make this

1. Prep everything first so you dont scramble: mince 1 medium shallot, crush 3 garlic cloves, grate a 1 inch piece of ginger, cut 1 head cauliflower into florets, peel and slice 3 carrots, juice 1 lime (about 2 tbsp), strip 1/4 cup Thai basil leaves, chop 1/4 cup cilantro if using, slice 2 scallions for garnish and roughly chop 1/4 cup roasted peanuts if using.

2. Heat 2 tablespoons vegetable oil or coconut oil in a large skillet or wok over medium heat. Add 2 tablespoons Thai red curry paste and fry for 1 minute until fragrant, stirring so it doesnt burn.

3. Add the shallot, garlic and ginger to the paste and cook 2 to 3 minutes until softened and aromatic.

4. Pour in 1 can (14 oz / 400 ml) full fat coconut milk and 1 cup vegetable broth, scraping up any browned bits. Stir to combine into a smooth curry base.

5. Stir in 1 1/2 tablespoons fish sauce or soy sauce and 1 tablespoon brown sugar or palm sugar, then add 2 to 4 kaffir lime leaves if you have them. Bring to a gentle simmer.

6. Add the cauliflower florets and sliced carrots, stir to coat in the sauce, cover and simmer 8 to 12 minutes until vegetables are tender but not falling apart. Check and stir occasionally so nothing sticks.

7. Remove the lid, taste and adjust salt. Add the lime juice and 1/4 cup fresh Thai basil leaves plus the cilantro if using, simmer 1 more minute to wilt the herbs and brighten flavors.

8. If the curry is too thin, simmer uncovered a few minutes to reduce or smash a few cauliflower pieces to thicken. If too thick, stir in a little more vegetable broth or coconut milk.

9. Serve over steamed rice or noodles, top with sliced scallions and the roasted peanuts for crunch. Add extra Thai basil or a squeeze more lime if you like.

10. Leftovers keep well in the fridge 3 to 4 days in an airtight container. Reheat gently on the stove or microwave and add a splash of coconut milk or water if it’s tightened up.

Equipment Needed

1. Large skillet or wok (12 inch or so) for frying the paste and simmering the curry
2. Chef’s knife for chopping shallot, garlic, herbs and veg
3. Cutting board (use one for veg, one for herbs if you like)
4. Microplane or fine grater for the ginger
5. Measuring spoons and 1 cup measuring cup for liquids and pastes
6. Wooden spoon or heatproof spatula to stir without scratching the pan
7. Medium prep bowls for the mise en place — garlic, lime juice, herbs, peanuts etc
8. Saucepan or rice pot to steam rice or heat noodles for serving

FAQ

Thai Red Coconut Curry Recipe Substitutions and Variations

• Oil (2 tablespoons vegetable or coconut oil): swap with peanut oil, canola or avocado oil. Pick one with a high smoke point so it wont burn during sautéing.
• Fish sauce or soy sauce (1 1/2 tablespoons): use tamari for a gluten free option, or coconut aminos for lower sodium and a vegan swap. Short on both, dissolve 1 teaspoon miso in a little warm water for an umami boost.
• Lime juice (1 lime): lemon juice works fine in a pinch, or use 1 tablespoon rice vinegar plus 1 teaspoon sugar to get that bright tang. If you have lime zest, add a teaspoon for extra aroma.
• Kaffir lime leaves (optional): replace with one bruised stalk of lemongrass plus a strip of lime zest, or just add extra lime zest with a small bay leaf while simmering for aromatic depth.

Pro Tips

– Fry the curry paste longer than you think, till the oil really turns red and smells roasted, then add a splash of coconut milk to loosen it so it wont burn. That little extra bloom makes the whole dish taste deeper.

– Roast or char some of the cauliflower before adding it, even just under the broiler for 6-8 minutes, it gives a sweet nutty edge and keeps the florets from going mushy. Also cut some pieces smaller than others so you get both tender and slightly firm bites.

– Taste for salt and sour at the end, dont just dump the fish sauce all at once, add it in small amounts and balance with lime juice and a pinch of sugar till it sings. If you need umami but want it vegan, stir in a teaspoon of miso or a splash of tamari.

– If the curry is too thin, blitz a cup of the cooked cauliflower with a bit of coconut milk and stir back in for instant body, or smash a few florets right in the pan. For leftovers add a splash of coconut milk when reheating so it loosens up and doesnt dry out.