Vegan Thai Red Curry

This recipe is brought to you by our amazing food scientist, Ploy Muenprasitivej:

Thai curry is one of my favorite dishes to cook. It’s rich in flavor, creamy and filled with a variety of vegetables. You can add any protein of choice as well. Growing up in Thailand, my family and I would have curry once a week. Some ingredients are a little harder to find in the US grocery stores; therefore, I decided to use staple ingredients here while maintaining the flavor from my childhood.  

Vegan Thai Red Curry Recipe

Makes 4 servings

1 tablespoon (14 g) extra virgin olive oil 

1 tablespoon (8.5 g) fresh ginger, peeled and minced 

3 cloves garlic, minced 

3 tablespoons (18 g) vegan Thai red curry paste 

1 14-ounce (396 g) can full fat coconut milk 

½ cup (114) water 

1 medium sweet onion, chopped 

1 yellow bell pepper, chopped 

2 medium yams, peeled and chopped into ½ inch cubes 

1 15-ounce (439 g) can chickpeas, drained and rinsed 

1 teaspoon (5.7 g) sea salt 

¼ teaspoon (0.6 g) ground black pepper 

1 (140 g) container of baby spinach 

1 lime, cut in half 

Instructions:

1. Heat the oil in a large, deep skillet over medium heat until it shimmers.
2. Add the ginger and garlic.
3. Cook, stirring, until fragrant, 1-2 minutes.
4. Stir in the curry paste.
5. Add the coconut milk and water.
6. Add the onion, bell pepper, sweet potatoes, chick peas, salt, and pepper.
7. Stir to combine.
8. Simmer, cover, and cook until the sweet potatoes are tender, about 15 minutes.
9. Remove the cover and stir in the spinach.
10. Cook until the spinach is just wilted.
11. Squeeze the lime juice over the curry. 
12. Remove from heat. 
13. Serve over rice (if desired).