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Vegan Thai Red Curry with Bok Choy

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This vegan Thai red curry with bok choy is an easy vegetable red curry recipe, ready in 30 minutes and seriously better than takeout.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegan

This vegan Thai red curry with bok choy is an easy vegetable red curry recipe, ready in 30 minutes and seriously better than takeout! Creamy, saucy, and bursting with flavors, it makes a fantastic weeknight meal.

Ingredients

Scale
  • 1 red bell pepper, seeded and sliced thinly
  • 1 green bell pepper, seeded and sliced thinly
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 baby bok choy, chopped*
  • Olive oil or other vegetable oil, as needed
  • 1 medium shallot (or 2 small), minced
  • 1 small red chili pepper, seeded and sliced
  • 2 cloves garlic, minced
  • 1-inch (2,5 cm) fresh ginger, minced
  • 1 piece of lemongrass, smashed
  • Salt and pepper
  • 2 Tablespoons red curry paste
  • 2 cans (13.5-ounces/400 ml each) coconut milk
  • 2 limes, juiced
  • Jasmine or basmati rice, for serving
  • Cashews, slightly toasted, for serving
  • Fresh cilantro, chopped, for serving

Instructions

  1. Heat one Tablespoon of oil in a large skillet. Once hot, add the bell peppers and mushrooms, and sauté for 3-5 minutes, stirring often. Add the baby bok choy*, and sauté for 2 additional minutes. Remove from heat and set a side.
  2. Heat a large, heavy-bottom pot over medium heat with enough oil to coat the bottom of the pan. Add shallots and sauté for a few minutes until tender. Add the chili peppers and cook another minute, then add garlic, ginger, and the piece of lemongrass. Season with salt and pepper. Cook another 30 seconds.
  3. Add a splash more oil, then the curry paste. Stir to incorporate the curry paste, and let cook in the oil for a minute or so.
  4. Add all the vegetables, then pour in the coconut milk. Let the liquid come to a gentle simmer. Lower the heat and simmer for 15 minutes, stirring often. When ready, turn off the heat and stir in the lime juice. Taste and adjust the seasoning if needed.
  5. Serve immediately, with a side of jasmine or basmati rice. Garnish with fresh cilantro, and top with toasted cashews. Enjoy!

Notes

* I like to use one baby bok choy chopped into small pieces and slice the other ones in half, lengthwise, and serve it on top of the curry bowl. If using this method, I recommend to sauté the half baby bok choy in a separate skillet with olive oil.

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