Red Curry (vegan)

First time cooking thai food was a hit!

This vegan recipe from the Minimalist Baker was unintentionally revised based on the limited ingredients I had.


  • 1 Tbsp coconut oil
  • 2 Tbsp minced ginger
  • 6 cloves garlic, minced 
  • 2 medium shallot, minced
  • 8 Tbsp red (or green) curry paste (I used way more than 3 tbsp -what the website recommended- because I found my batch needed the additional flavor. Perhaps this is because I added water to the coconut milk?)
  • 1 medium red bell pepper (chopped)
  • 1 cup chopped eggplant
  • 1 14-ounce cans coconut milk. Filled the can again with water since I only had full fat coconut cream (and the recipe recommended 2 14-oz cans of light coconut milk)
  • 1 8-ounce can bamboo shoots (rinsed and drained)
  • 1 heaping tsp ground turmeric
  • 2-3 Tbsp granulated sugar (since I didn’t have coconut sugar )
  • 1 15-ounce can chickpeas (well rinsed and drained, I used freshly cooked dried chickpeas, which would be 1 1/2 cups)
  • fresh chopped cilantro for serving (optional)
  • 1 cup frozen spinach (optional)
  • chili power, lime juice, additional garlic paste, salt and pepper for seasoning


  1. Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened.
  2. Add red curry paste. Stir to combine and cook for 1 minute more, stirring frequently.
  3. Add bell pepper and eggplant and stir to coat. Then add coconut milk, bamboo shoots, turmeric, sugar, and chickpeas. Stir to combine and bring to a simmer over medium heat. Then reduce heat to low and continue cooking (uncovered) for 10-15 minutes (Mine took around 25 to 30 min in medium heat)
  4. Taste and adjust flavor as needed, adding sea salt for saltiness or coconut sugar for sweetness. For more heat, add a bit more curry paste (or a pinch of chili powder).
  5. Serve with rice, cauliflower rice, or brown rice and millet ramen (what I used).  Garnish with fresh basil or cilantro (optional). Store leftovers covered in the refrigerator up to 3-4 days.


*Check out the Minimalist Baker’s site for nutritional info and additional information

**If you are vegan make sure to check the ingredients on the curry paste you choose to make sure it’s vegan

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