One Pan Vegan Thai Curry has been loaded with a lot of terrific spices and flavors and minimal time to create. A bowl of the superb curry and it’s gluten-free, dairy-free, and vegan.
This is my first time making a curry with no addition of canned coconut-milk. I didn’t think I would have the able to receive the identical warm and comforting tastes and textures.
And yet another matters The oat milk lends itself very well for this curry dish, also with the accession of this arrowroot slurry, the thickness is perfection!
Tips for this Thai Curry:
- Utilize a creamy oat milk. Don’t use one with little to no fat.
- Utilize a genuine curry paste rather than curry powder. Unless of course you’d love to produce your own curry paste.
- Do Not skimp out on the aromatics. The ginger, fresh onions and garlic are all instrumental in creating this dish taste much more authentic and packed with taste.
- Feel free to get creative with all the veggies in this dish. Make sure you always cook the potatoes first and place in vegetables which are more dense or require longer before others. Like a mushrooms, broccoli, squash, cauliflower, kale, etc.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
If you love this One Pan Vegan Thai Curry Recipe as much as I do, make sure to give it a “5 STAR REVIEW” in the comments below! Thanks.
Try other Delicious Recipes options:
- One Pan Balsamin Chicken
- Paleo One Pot Lasagna Skillet
- Pan Seared Salmon
- Slow Cooker Honey Garlic Chicken
- Vegan Mushroom Bourguignon
- Roasted Turmeric Cauliflower Buddha Bowls
One Pan Vegan Thai Curry
- 2 carrots peeled and sliced into ¼" thick rounds
- 3 cups oat-milk
- 2 tbsp avocado-oil or coconut-oil
- 1 small yellow-onion chopped
- 1 " piece of ginger peeled and grated
- ¼ cup red-curry-paste
- 4-6 yukon gold potatoes chopped into 2″ chunks
- 1 small Japanese eggplant chopped
- 2 zucchinis chopped
- 1 red-bell-pepper julienned
- 2 tbsp filtered water
- 4 garlic cloves minced
- 3 tbsp coconut-aminos
- 2 tbsp rice-vinegar
- 1 tsp turmeric-powder
- 2 tbsp arrowroot-flour
- pinch of kosher-salt or more to taste
- salt and black-pepper to taste
- Heat a large-skillet with deep-sides over moderate heat. After 2minutes add onions, oil and salt. Cook, stirring frequently, till onions have softened and are turning translucent for 5minutes.
- Add ginger and garlic. Cook, stirring frequently till fragrant for a few minute. Then add potatoes and put lid skillet to cook the potatoes faster. Stir every 3-4minutes before till fork tender.
- Add zucchini, carrots, bell pepper and eggplant. Cook, stirring occasionally for another 5minutes. Cook, stirring occasionally for another 5 minutes. Add curry-paste & cook another 2minutes.
- Add oat-milk and stir to blend. Stir in turmeric-powder. Then reduce heat as required to maintain a gentle simmer and cook till the vegetables have softened to your own liking for 7-10minutes, stirring periodically.
- In a small-bowl whisk together the arrowroot-flour with water till blended. Gently pour into the arrowroot slurry while whisking. You might not require it all. Stir for a few minute more.
- Remove pot from the heat & stir in coconut-aminos and rice-vinegar. Taste for additional seasoning.
- Serve warm with cooked white rice or cauliflower rice. Garnish with chopped cilantro, chili oil or red pepper flakes.
PIN IT FOR LATER!