Thai Archives - Forks Over Knives

Vegan Red Curry with Cauliflower and Potatoes

Nancy Macklin, RDN and RDN — Mon, 23 Oct 2023 18:27:36 +0000

This hearty vegan red curry is spicy, savory, and ready to serve in just 30 minutes. Lemongrass, crushed red pepper, and fresh garlic add an extra infusion of flavor to the base of Thai red curry paste, while coconut milk works its plant-based magic to create a velvety sauce that will leave you licking the bowl. Little red potatoes and riced cauliflower absorb the aromatic curry until they’re plump and tender, but feel free to add in any other favorite veggies you have on hand. Serve over brown rice with a garnish of fresh cilantro and a squeeze of lime to indulge in a dish that’s just as much a feast for the eyes as it is your mouth.

For more quick-and-easy curry recipes, check out these tasty ideas:

Lentil, Chard & Sweet Potato Curry
Thai Green Curry Chickpeas with Spinach
Red Curry Noodle Soup
Or take a look at our full collection of curry recipes

Yield: Makes 9⅓ cups curry + 4 cups rice

Time: 30 minutes

1 cup chopped onion
¾ cup chopped red bell pepper
3 cloves garlic, minced
2 tablespoons Thai red curry paste
2 cups low-sodium vegetable broth
2 cups refrigerated unsweetened coconut milk (not canned)
1½ lb. coarsely chopped red potatoes (4 cups)
1 12-oz. package fresh or frozen cauliflower rice
1 6-oz. can no-salt-added tomato paste
1 tablespoon chopped lemongrass (optional)
¼ teaspoon crushed red pepper
1 tablespoon arrowroot powder
Sea salt, to taste
4 cups hot cooked brown rice
¼ cup chopped fresh cilantro
Lime wedges

Instructions

In a large saucepan cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry paste; cook and stir 1 minute. Add the next seven ingredients (through crushed red pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
In a small bowl stir together arrowroot powder and 2 tablespoons water. Add to saucepan; cook and stir 1 to 2 minutes or until thickened. Season with salt.
Spoon curry mixture over brown rice and sprinkle with cilantro. Serve with lime wedges.

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Spicy Thai Cabbage and Rice Salad with Sweet Potatoes

Shelli McConnell — Mon, 30 Jan 2023 18:07:58 +0000

This eclectic dish puts an adventurous twist on traditional Thai flavors. Each plate starts with a base of warm mashed sweet potatoes that offer delicious contrast to the cool, crunchy salad piled on top. Shredded cabbage, two types of rice, and a medley of fresh herbs are tossed in a tangy vinaigrette to create a slaw-like mixture that’s reminiscent of a fresh spring roll. But the most unexpected and satisfying element of this recipe is the addition of juicy grapes and spicy chiles to the salad: The combo delivers a sweet heat like you’ve never tasted before. Top everything with crushed peanuts, and dig into this veritable rainbow of tasty flavors.

Note: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more grain-forward salads, check out these tasty ideas:

Yield: Makes 7 cups salad + 2 cups mashed sweet potatoes

3 medium (8 oz. each) sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
2 to 3 limes
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons pure maple syrup
1 clove garlic, minced
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups hot cooked brown rice
2 cups hot cooked wild rice
4 cups slivered green cabbage
2 cups halved seedless red grapes
1 fresh Thai chile, seeded and thinly sliced (see note, recipe intro)
⅓ cup chopped fresh cilantro, plus more for garnish
¼ cup chopped fresh mint, plus more for garnish
2 tablespoons chopped peanuts

Instructions

Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes or until tender. Transfer sweet potatoes to a bowl; mash with a fork or potato masher. Add water, 1 tablespoon at a time, to achieve desired consistency.
Meanwhile, for dressing, remove 1 teaspoon zest and squeeze ⅓ cup juice from limes. Place in a large bowl. Add the next six ingredients (through black pepper); whisk to combine.
Add rices and cabbage to dressing; toss to combine. Let stand 10 minutes to allow cabbage to slightly wilt, stirring occasionally. Stir in grapes, chile slices, ⅓ cup cilantro, and ¼ cup mint.
Spoon sweet potatoes on serving plates. Top with rice mixture, peanuts, and additional fresh herbs.

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Thai Red Curry Vegetables

Darshana Thacker Wendel — Tue, 29 Nov 2022 18:24:57 +0000

Whip up this eye-catching curry when you’re craving a meal with bold flavors that doesn’t require a ton of work. Our homemade Thai Red Curry Sauce is packed full of fragrant spices such as lemongrass, coriander, ginger, galangal, and chiles de árbol so each bite is bursting with complexity. Adding a can of coconut milk to the sauce makes it even more drool-worthy. Once the base is ready, simply slice a few heads of bok choy in half, add a bag of frozen veggies, and serve over rice to create this tantalizing dish in a matter of minutes. We recommend making the curry sauce ahead of time so you have it on hand for an even quicker cook time!

For more vegan curry recipes, check out these tasty ideas:

Thai Chickpea-Almond Curry
Polenta Curry
Potato-Cauliflower Curry
Or check out our full roundup of curry recipes.

Yield: Makes 6 cups

15-oz. can light coconut milk
1 cup Thai Red Curry Sauce
1 16-oz. package frozen vegetable medley
1 medium head baby bok choy, cut lengthwise into large pieces
3 cups hot cooked brown jasmine rice
Basil leaves, for garnish
Crushed red pepper flakes (optional)

Instructions

In a large saucepan combine coconut milk, Thai Red Curry Sauce , frozen vegetables, and bok choy. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until vegetables are just tender.
Serve over rice. Garnish with basil leaves and sprinkle with crushed red pepper, if desired.

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19 Scrumptious Vegan Thai Recipes

Lisa Esile, MS — Sat, 12 Nov 2022 18:19:33 +0000

Looking for an outstanding vegan Thai dish? We get it! Popular the world over, Thai cuisine perfectly balances the five basic tastes and is wonderfully satisfying. Here are 19 of our favorite healthy vegan Thai-inspired recipes, which are full of fresh produce, herbs, and spices, and free of fish sauce, eggs, and oil. Try one today.

This article was originally published on Feb. 9, 2022, and has been updated.

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Easy Curry Noodles with Veggies

Darshana Thacker Wendel — Wed, 12 Oct 2022 17:08:53 +0000

Whip up these finger-licking-good red curry noodles in a matter of minutes whenever you need a quick and nourishing meal. A basic bag of stir-fry veggies and plain brown rice noodles are transformed into the fragrant takeout favorite with the help of our 15-minute homemade Thai Red Curry Sauce. Lemongrass, kaffir lime leaf, ginger, cumin, and coriander create layers of rich flavor that are simultaneously sweet, spicy, and savory. Each bite explodes with aromatic ingredients, and the garnish of chopped peanuts, cilantro, and fresh lime juice brings everything together. Feel free to add baked tofu or tempeh for an even heartier meal!

For more Asian noodle recipes, check out these tasty ideas:

Yield: Makes 6 cups

8 oz. dry brown rice pad thai noodles
1 16-oz. package frozen stir-fry vegetables
1 cup Thai Red Curry Sauce
1 tablespoon crushed roasted peanuts
Fresh basil and/or cilantro leaves
Crushed red pepper (optional)
Lime wedges

Instructions

Bring a pot of water to boiling. Add pad thai noodles and stir-fry vegetables; cook 4 to 5 minutes. Drain noodles and vegetables; return to pot.
Add Thai Red Curry Sauce and toss to coat. Cook over medium 10 to 15 minutes or until heated through, stirring occasionally.
Garnish with crushed roasted peanuts, fresh basil and/or cilantro leaves, and a sprinkle of crushed red pepper (optional). Serve with lime wedges for squeezing over top.

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Thai Red Curry Sauce

Darshana Thacker Wendel — Fri, 16 Sep 2022 17:17:48 +0000

The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick than green curry. Roasted red bell peppers give it an enticing orange hue while a medley of irresistible spices—including cumin and coriander—meld together into a mind-blowingly-good sauce. Fragrant lemongrass, kaffir lime leaf, and galangal (Thai ginger) bring in notes of citrus that pair perfectly with a touch of creamy peanut butter. Not sure how to use this versatile sauce? Simmer veggies in it and spoon everything over a bed of rice, or use it to create a saucy noodle bowl to satisfy all your comfort food cravings.

Tip: If you can’t find kaffir lime leaves, substitute the same amount of fresh lime zest. No fresh galangal? Substitute the same amount of grated fresh ginger.

For more homemade sauce, check out these tasty ideas:

Yield: Makes 2 cups

1 cup jarred roasted red bell peppers
¼ of a medium yellow onion, cut into large pieces
¼ cup lime juice
12 small cloves garlic, minced
1 tablespoon grated fresh ginger
5 dried chiles de árbol or other dried red chiles, seeds removed
3 tablespoons pure cane sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground lemongrass
½ teaspoon ground galangal
½ teaspoon ground kaffir lime leaf
½ teaspoon sea salt
¼ teaspoon ground white pepper
2 tablespoons peanut butter

Instructions

In a food processor or blender combine all ingredients except peanut butter; add 1 cup water. Process until uniformly blended.
Transfer mixture to a small saucepan. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Stir in peanut butter; cook 1 minute more. Let cool to room temperature. To Store: Refrigerate in a glass jar up to 1 week. Or freeze in a freezer-safe container up to 2 months.

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Spicy Thai Noodles with Spiralized Yellow Squash

Shelli McConnell — Mon, 04 Apr 2022 17:18:19 +0000

This healthy and comforting vegan Thai dish features spiralized squash, bite-size veggies, and wide brown rice noodles, making it easy to get a little bit of everything with every forkful. Thai red curry paste and fresh Thai chiles bring the heat. Chiles can vary in heat level depending on growing conditions; if you’re unsure of your spice preferences, we recommend starting with one chile then adding more if you want more of a kick.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Yield: Makes 12 cups

8 oz. dry wide brown rice noodles, such as pad Thai noodles
2 cups low-sodium vegetable broth
2 tablespoons oil-free Thai red curry paste
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 to 2 fresh Thai chiles, very thinly sliced (see tip in intro)
8 oz. thin green beans, cut into bite-size pieces
1 cup matchstick-cut carrots
1 cup unsweetened coconut milk beverage (do not use canned)
2 medium yellow squash, spiralized (4 cups)
4 scallions, cut into 1-inch pieces
⅓ cup chopped fresh cilantro
Lime wedges

Instructions

Cook rice noodles according to package directions; drain.
Meanwhile, in a large saucepan combine the next five ingredients (through Thai chiles). Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add beans and carrots. Return to boiling; reduce heat. Cover and simmer 5 minutes or until vegetables are almost crisp-tender.
Add cooked noodles, coconut milk, squash, and scallions. Toss to combine; heat through. Sprinkle with cilantro and serve with lime wedges.

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Thai Green Curry Chickpeas with Spinach

Nancy Macklin, RDN — Fri, 11 Mar 2022 16:21:11 +0000

Not sure what to do with those extra cans of chickpeas (aka garbanzo beans) in your pantry? This quick and healthy meal transforms them into a fragrant curry with spinach and red bell pepper. Green curry paste infuses the dish with Thai flair, while coconut milk adds luscious creaminess, which a bed of brown rice soaks up. But the best part of this recipe might be the garnishes: Sprinkle everything with freshly squeezed lime juice, cilantro, scallions, cashews, sliced Thai chiles, or any other toppings that delight your taste buds!

For more inspiration, check out our Top 21 Healthy Chickpea Recipes.

Yield: Makes 7 cups

1 cup chopped onion
1 cup chopped red bell pepper
3 cloves garlic, minced
2 cups refrigerated unsweetened coconut milk
2 tablespoons Thai green curry paste
¼ teaspoon red pepper flakes (optional)
2 15-oz. cans no-salt-added chickpeas, drained
2 cups thinly sliced fresh spinach
¼ cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews

Instructions

In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.

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Thai Green Curry Potato and Pea Breakfast Hash

Nancy Macklin, RDN — Fri, 25 Feb 2022 18:05:17 +0000

Tired of your standard oatmeal-and-fruit morning routine? This warming and hearty breakfast hash is the perfect dish to incorporate bold flavors into the first meal of your day. The bright flavors of Thai green curry, lemongrass, and ginger are soaked up by a medley of tender veggies and enhanced with the mouth-puckering tang of fresh lime juice. If you like a little spice, add sliced Thai chile to clear out the sinuses and get your brain ready to tackle your to-do list. Enjoy as is or add some brown rice to get an extra serving of healthy whole grains.

Yield: Makes 11 cups

1 cup chopped onion
1 cup chopped red bell pepper
4 cloves garlic, minced
4 teaspoons chopped fresh ginger
4 teaspoons chopped fresh lemongrass
3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
2 cups unsweetened coconut milk beverage
2 tablespoons Thai green curry paste
3 cups chopped fresh or frozen cauliflower
2 cups frozen peas and carrots
¼ cup chopped fresh cilantro
¼ cup sliced scallions
1 thinly sliced fresh Thai chile (optional)
Lime wedges

Instructions

In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender.
Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.

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Light Thai Peanut Dressing

Darshana Thacker Wendel — Fri, 04 Feb 2022 18:22:04 +0000

Pureed eggplant isn’t just for baba ghanoush: This finger-licking-good sauce gets its creamy-fluffy texture from the versatile purple veggie. Roasted red peppers lend delicate sweetness and a beautiful red hue to the peanut-based dressing, while sambal oelek kicks things up a notch. Toss this oil-free sauce into salads, serve it as a dip with spring rolls, or use it as a base for pad Thai. The sky’s the limit when you have a go-to Thai peanut dressing up your sleeve!

Yield: Makes 2 cups

1 medium eggplant, peeled and cut into large pieces (12 oz.)
½ cup jarred roasted red bell pepper, rinsed and drained
2 tablespoons peanut butter
2 tablespoons lime juice
2 tablespoons pure maple syrup
1½ teaspoons sambal oelek
1½ teaspoons tamari or soy sauce
2 cloves garlic
Sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh basil

Instructions

In a nonstick skillet combine eggplant and ¼ cup water. Cover and cook over medium 10 to 15 minutes or until eggplant is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Let cool for 10 minutes.
Transfer eggplant to a blender. Add the next seven ingredients (through garlic). Cover and blend until smooth. Season with salt and black pepper. Stir in basil.
Transfer dressing to a glass jar. Cover and chill for up to 5 days.

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