When we visited Thailand, one of my major trip goals (aside from eating as much Vegetarian Pad Thai as possible) was to determine, once and for all, which of the three major varieties of coconut curry was my favorite: red, green, or yellow. After extensive sampling (all in the name of research, of course), I determined that it is the red coconut curry that rules my heart (closely followed by this Potato Curry). The good news for me (and my fellow red coconut curry lovers on this side of the Pacific), is that red coconut curry is also the easiest of the three to make at home since its most important ingredient, Thai red curry paste, is widely available at most grocery stores. If you aren’t familiar with Thai coconut curry, I can best describe it as a big, warm bowl of creamy, but clean-feeling, comfort (ditto for this Pumpkin Curry Soup). Another benefit of this flavorful, healthy Thai recipe is that it is also fast. From start to finish, you can have this curry on your table in 30 minutes, and if you discount the rice, it’s also a one-pot meal. Translation: Fewer dishes. Less time. More coconut curry eating!
How to Make Coconut Curry
Just like my Curry Lentil Soup, this easy red coconut curry recipe is richly spiced in an exotic, fragrant way, but it’s not forcibly spicy in a light-your-mouth-on-fire, pass-me-a-firehose way unless, of course, you’d like it to be. In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.
The Ingredients
Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess. (They also star in this Chickpea Curry recipe.)Red Curry Paste. The star of the show that packs so much punch into every bite of this healthy vegetarian curry with chickpeas. Note that every curry paste is a little different in terms of flavor and heat (some are SPICY!) so take some time to explore to find your favorite red curry paste.Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet (like this Massaman Curry).Soy Sauce. For some good old-fashioned umami flavor.Rice Vinegar. Balances the dish and lends it some vital acidity.Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another. Feel free to adjust to suit your tastes though. (This Slow Cooker Red Lentil Cauliflower Curry is another vegetable-packed curry recipe to try.)Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.Rice or Quinoa. For serving. Brown rice or cooked quinoa are my favorites to add some bulk and additional plant-based protein to this recipe to make it more filling.
Recommended Tools to Make Coconut Curry
Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)Instant Pot. I cook brown rice in my instant pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)
It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.
More Favorite Curry Recipes
Tofu CurryInstant Pot Lentil CurrySlow Cooker Red Lentil Cauliflower Curry
