Kaeng Phet Ma La Gor (Vegan Red curry with Papaya)

Savor authentic Thai flavors with Hua Hin Services Thaifood. Our delicious vegan red curry combines creamy coconut milk, fresh papaya, and aromatic spices for a perfect taste of Thailand.

Vibrant Vegan Thai Red Curry with Papaya & Coconut Milk

Tired of the same old weeknight dinners? Get ready to transport your taste buds straight to the streets of Bangkok with this incredibly flavorful and easy-to-make Vegan Thai Red Curry. It’s the perfect harmony of spicy, sweet, and savory, all swimming in a luxuriously creamy coconut milk broth.

The star of the show? Ripe papaya! It adds a subtly sweet flavor and a refreshing crunch that beautifully balances the heat from the curry paste. This dish is not only a feast for your senses but also a healthy, plant-based meal that comes together in under 30 minutes. Let’s get cooking!

Why You'll Love This Curry:

• Weeknight Wonder: Ready in under 30 minutes for a quick and satisfying dinner.
• Bursting with Flavor: A complex layering of spicy, sweet, and savory in every bite.
• Creamy & Dreamy: Luscious coconut milk creates a rich, dairy-free sauce.
• Naturally Vegan & Gluten-Free: Easily adaptable to be a crowd-pleasing dish for all.

Yields: 4 servings Prep time: 10 minutes Cook time: 15 minutes

Ingredients

• 1 tbsp vegetable oil (or coconut oil)
• 1 large onion, thinly sliced
• 1-2 tbsp Thai red curry paste (adjust to your spice preference!)
• 1 can (14 oz) full-fat coconut milk
• ½ cup vegetable broth
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp coconut sugar or brown sugar
• 1 large firm-ripe papaya, peeled, seeded, and thinly sliced
• 1 red bell pepper, thinly sliced
• Fresh basil or cilantro leaves, for garnish
• (Optional for serving): Jasmine rice, lime wedges

Instructions

1. Sauté the Aromatics: Heat the vegetable oil in a large pot or wok over medium-high heat. Add the sliced onion and cook for about 5 minutes, until it becomes soft and translucent.

2. Bloom the Curry Paste: Push the onions to the side and add the Thai red curry paste to the center of the pot. Let it cook for 30-60 seconds, stirring constantly, until it becomes incredibly fragrant. This "blooming" step is key to unlocking its deepest flavors!

3. Create the Base: Pour in the vegetable broth, soy sauce, and sugar, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to allow the flavors to meld.

4. Simmer the Veggies: Add the sliced papaya and red bell pepper to the pot. Give everything a good stir to coat the vegetables in the flavorful sauce.

5. Make it Creamy: Pour in the entire can of coconut milk, stirring to combine. Bring the curry back to a simmer. Let it cook for 5-7 minutes, or until the peppers are tender-crisp and the papaya is slightly softened but still has a pleasant bite.

6. Serve and Enjoy: Remove the pot from the heat. Taste and adjust seasoning if needed (a squeeze of lime juice here is fantastic!). Ladle the curry into bowls over fluffy jasmine rice. Garnish generously with fresh basil or cilantro leaves.

Pro Tips for the Perfect Curry:

• Spice Level: This is your curry! Start with 1 tablespoon of curry paste for a milder dish or add more for an extra kick.
• The Papaya: Use a firm, just-ripe papaya. It should yield slightly to pressure but still be crisp. An overly soft papaya will turn to mush in the curry.
• Don’t Boil: Once you add the coconut milk, keep the curry at a gentle simmer rather than a rolling boil to prevent it from curdling.
• Customize It: Feel free to add other veggies like bamboo shoots, green beans, or baby corn. Tofu or chickpeas would also be a great addition for extra protein!

Dive into this bowl of creamy, dreamy goodness. It’s healthy comfort food at its absolute best