Easy and wholesome Vegetarian Red Curry Stir Fry Recipe makes for a nutritious weeknight dinner ready in just 30 minutes! It’s also vegan, gluten free and paleo, not to mention flavorful and easy to make!
This recipe was developed and written by Jessica from Paleo Scaleo, who is a new guest blogger on my blog! Check her bio and her delicious and healthy vegetarian red curry stir fry recipe below!
Jessica Scully is an avid cooker, eater, and the blogger at www.paleoscaleo.com. When she’s not cooking, eating, and blogging, she spends her time coaching CrossFit and planning weddings. Finding the paleo way of eating changed the way she looked at food, and she wants to share that with you!
She believes that paleo is simply a framework, a starting point for figuring out what works for you and your body. If you’re curious about the paleo way of eating, and want to learn more, check her out over at www.paleoscaleo.com. She even has a FREE library of paleo tips, tricks, and information to get you started! Click here to access the library!
Vegetarian Red Curry Stir Fry Recipe
In running a paleo blog, I often get asked questions about how much meat I eat, or told that the paleo way of eating is not for someone because they “can’t eat that much meat.”
These are both terrible misconceptions. Yes, I eat meat. But I eat high quality, humanely raised protein that I am close to the source of.
I also eat it in small quantities, and the majority of my plate is filled with vegetables. (Literally. I ate an entire pound of brussels sprouts yesterday! Don’t worry, I squatted heavy too, so I earned them.)
This vegetarian red curry stir fry is a great example of how to fill your plate with vegetables. The sweet potatoes add a filling carbohydrate. That combined with the full-fat coconut milk in the sauce will keep you full until your next meal!
Since rice is a grain, I don’t eat a lot of it. (That being said, I am of the “scaleo” mentality, where you should scale your paleo to fit your lifestyle, so every once in awhile, rice makes an appearance!) Most of the time, I substitute cauliflower rice in lieu of regular rice, which is what I served this over. Extra veggies for the win!
This stir fry is vegetarian, vegan, paleo, gluten free – it’s for everyone! The sauce gives it great flavor, while the fresh ginger gives it a bright snap, without it being spicy or overpowering.
How to Make Vegetarian Red Curry Stir Fry
First, you’ll want to prep and chop your veggies before you get started, because once the curry stir fry starts cooking, things start moving quickly. You’ll need to be adding things to the pan and stirring or tossing constantly to keep it from burning, so having everything prepped ahead of time is key!
You’ll make your sauce first, then set it within reach of the pan so you have it ready to go. I cut up all of my veggies and had them each in their own bowl next to the pan so I could just grab them and toss them in.
The sweet potatoes will need to cook the longest at a bit lower heat. Once you turn the heat up, things will start moving quicker! All in all, this recipe is still an easy one that you can have ready in under 30 minutes if you move with a purpose.
Cauliflower rice is not difficult to make at all. All you need is a head of cauliflower and food processor. Chop your cauliflower up into florets, then pulse them in the food processor until you have small bits that are the size of “rice.” Literally, that’s it.
If you decide to serve your red curry stir-fry over cauliflower rice, I’d recommend getting that chopped up first, then putting it in a separate pan, covered, over low-medium heat, while you’re doing everything else.
Throw a couple of tablespoons of coconut oil to the pan, add the rice, and cover. Give it a stir once or twice while you’re cooking. By the time you’re done with your stir fry, it’ll be nice and tender!
Here’s you’re recipe – enjoy!
Vegetarian Red Curry Stir Fry
- 1-inch piece (2.5 cm) fresh ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 tablespoons + 2 teaspoons red curry paste
- 1 cup or 235 ml full-fat coconut milk
- 1 tablespoon coconut oil
- 1 lb or 450 g sweet potatoes
- 1 red bell pepper
- 1 medium sweet onion
- 2 cloves garlic
- 5 oz or 140 g sugar snap peas
- fresh cilantro, to garnish
- cauliflower rice, to serve (see notes above)
- Using a microplane zester, grate the ginger into a small bowl. Add the cumin, coriander, and red curry paste. Stir, then add the coconut milk and whisk until completely combined. Set aside.
- Prep your veggies so they’re ready to go! Peel the sweet potatoes and cut them up into large cubes. Dice the bell pepper, the onion, and the garlic and set aside.
- Heat the coconut oil in a large wok or deep skillet over medium heat. Add the sweet potatoes to the pan and toss to coat. Saute until fork-tender (but not falling apart!), about 8-10 minutes.
- Turn the heat up to medium-high, and add the diced bell pepper and onion to the pan. Cook for 5 minutes more, tossing constantly.
- Add the snap peas and garlic to the pan. Cook for 3-5 minutes more, tossing constantly, until all vegetables are crisp-tender and sweet potatoes are cooked through.
- Remove the pan from heat, then pour the sauce into the pan. Toss to coat the vegetables, deglazing the pan with the sauce. Allow 2-3 minutes for the sauce to thicken, then serve over cauliflower rice (see notes above)! Top with chopped fresh cilantro. Enjoy!