We all have those days (or weeks) when things just don’t seem to go right. Whether it's feeling physically exhausted, mentally drained, or just out of sync, those moments can really take a toll. Lately, I’ve been in one of those funks where self-motivation is hard to come by. As someone who’s been through bouts of depression and anxiety in the past, I’m just hoping this state of mind is temporary.

During times like these, it can feel tough to push through, especially when what you usually lean on to get by — like your favourite go-to coping strategies — don’t seem to work. I have to admit, there have been moments where I’ve wished for a simpler life, one where I just clock in at the office, chat with colleagues, and go home. After all, blogging about food is amazing on most days, but there are those moments when it feels like the last thing I want to do.

In an attempt to lift my spirits and find some motivation, I’ve decided to create something comforting, vibrant, and nourishing to brighten my mood. And what better way to chase away the blues than by cooking up a warm and flavour-packed dish, bursting with fresh veggies and spice? Enter Vegan Thai Red Curry, a dish that's comforting, full of flavour, and surprisingly easy to make. Plus, it’s versatile enough to allow you to swap ingredients based on what’s in your fridge.

So, if you’re in need of a quick pick-me-up, or you’re simply craving something hearty yet healthy, this Vegan Thai Red Curry recipe is the perfect way to shake things up in the kitchen. Trust me, the combination of the creamy coconut milk and the fragrant Thai red curry paste will instantly transport you to a sunny beachside, making your taste buds do a happy dance.

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Ingredients:

• 1-2 tbsp neutral oil (I used rice bran oil, but any light oil will work)
• 2 medium shallots, finely diced
• 4 garlic cloves, finely diced
• 1 thumb-sized piece of ginger, finely diced
• 2 stalks of lemongrass, finely chopped (use the soft inner part)
• 2-3 tbsp vegan-friendly Thai red curry paste (adjust based on your heat preference)
• 400 ml (14 oz) coconut milk (I use full-fat for a creamy texture)
• 2 fresh Makrut (Kaffir) lime leaves
• 360-480 ml (1½-2 cups) vegetable stock (or water, if you prefer)
• 1 medium sweet potato, cubed
• 100 g fine green beans, cut into 2-3 segments
• ¼ cauliflower, broken into medium florets
• 100 g tenderstem broccoli, cut into 3 segments
• 100 g baby corn, halved
• 1 tbsp tamari or soy sauce (or vegan fish sauce)
• Juice of half a lime
• 1 tsp coconut sugar (or regular sugar, if you prefer)
• Fresh coriander, for garnish

Instructions:

Step 1: Prepare Your Aromatics

Begin by heating the oil in a heavy-bottomed pot over a medium heat. Add the finely diced shallots, and cook them slowly, stirring occasionally. You want to let them become soft and almost translucent, which should take around 5-7 minutes.

Once the shallots are soft, toss in the garlic, ginger, and lemongrass. Stir everything together and cook for another 5 minutes or so, ensuring it doesn’t burn. If the mixture starts to stick, you can add a splash of water or vegetable stock to loosen things up.

Step 2: Add the Curry Paste & Coconut Milk

Now, it’s time to introduce the star of the show — the Thai red curry paste. Stir it into the aromatics and let it fry gently for another 2-3 minutes, until the oils from the curry paste start separating. This step allows the flavours to fully infuse into the base.

Next, pour in the coconut milk. At this point, you can use full-fat coconut milk for a rich and creamy texture or low-fat coconut milk if you’re looking for something lighter. Add the lime leaves and stock (or water) to the pot. Start with 360 ml (about 1½ cups) of stock, and you can always add more later to reach your desired curry consistency.

Let everything come to a simmer. You want to let the sauce cook gently, allowing the flavours to mingle and develop. If you have the time, I highly recommend letting the curry sit overnight in the fridge. Like most curries, the flavours improve the next day, making it even more delicious.

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Step 3: Cook the Vegetables

While the curry is simmering, let’s prepare the vegetables. You can cook them in the simmering sauce, but I find that gives me less control over the ‘doneness’ of each veggie. For instance, sweet potato takes a bit longer to cook than the green beans or tenderstem broccoli.

Start with the sweet potato cubes, cooking them in the simmering curry for around 12 minutes. After 6 minutes, add in the green beans and cauliflower. Continue to simmer for another 2 minutes, then add the tenderstem broccoli and baby corn. Let everything simmer for a further 4 minutes, ensuring the vegetables are cooked but still vibrant in colour.

Alternatively, if you prefer to preserve the crispness and colour of the greens, you can steam them separately. I prefer this method as it keeps the veggies fresh and vibrant.

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Step 4: Season & Serve

Once your vegetables are cooked, it’s time to bring the curry to life with seasoning. Stir in tamari (or soy sauce or vegan fish sauce), lime juice, and a touch of coconut sugar. Taste it and adjust the seasoning as needed — you might prefer a bit more lime or a touch more soy sauce for an extra umami punch.

Serve the curry over a bed of plain rice, and top with fresh coriander for a burst of freshness.

Tips & Notes:

• About Makrut Lime Leaves: Some of you may be more familiar with the term "Kaffir lime leaves," but it's worth noting that “Kaffir” is considered a racial slur in certain contexts. The Thai name for this variety of lime is Makrut, and it’s more respectful to refer to it as such. You can typically find them in most supermarkets or Asian grocers.

• Vegan Protein Options: While this recipe is light and veggie-packed, you could easily add tofu, tempeh, or your favourite plant-based protein to make it heartier. Pan-fry the tofu until crispy for an extra texture contrast!

• Curry Consistency: If you like your curry thinner, simply add more stock or water to the pot. For a thicker, richer consistency, let the curry simmer for a bit longer to reduce the liquid.

• Customise Your Veggies: This recipe is versatile! Feel free to swap out the vegetables for whatever you have in your fridge. Baby carrots, mushrooms, or even zucchini would work wonderfully.

Why You’ll Love This Recipe

This Vegan Thai Red Curry is the perfect blend of creamy, spicy, and savoury, with just a hint of sweetness from the coconut sugar and lime. It’s ideal for lifting your spirits after a tough day, offering a comforting bowl of warm goodness that nourishes both body and soul. Plus, it's packed with healthy veggies, making it an excellent option for anyone looking to eat more plant-based meals.

For those of you who are always on the go, remember that you can still enjoy a tasty, plant-based curry without the hassle of cooking every time. Check out options for vegan ready meals delivered right to your door — perfect for busy days when you just need to enjoy a delicious meal without the effort.

So, the next time you’re feeling a little down or need a little pick-me-up, try making this vibrant Thai red curry. With a few simple ingredients and a little love, you’ll have a dish that’s bound to bring some light into your week. 🌶️🍜