Easy, wholesome Vegetarian Red Curry Stir Fry is a nutritious weeknight dinner ready in about 30 minutes. It’s vegan, gluten-free, paleo-friendly, and packed with bright flavor.
This recipe was developed and written by Jessica from Paleo Scaleo, a guest contributor here. Her take on vegetarian red curry stir fry is flavorful, simple, and focused on vegetables. Read her bio and the recipe below.
Jessica Scully runs the blog paleoscaleo.com. She coaches CrossFit and plans weddings when she’s not cooking. Jessica sees paleo as a flexible framework for discovering what foods work best for your body and lifestyle. Her recipes and tips aim to make wholesome eating approachable.
Vegetarian Red Curry Stir Fry Recipe
Many people assume paleo means large portions of meat, but that’s a misconception. While I include high-quality animal protein in my eating pattern, most meals are vegetable-forward. This stir fry is a great example: a big plate of vegetables with filling sweet potatoes and a rich coconut-curry sauce to keep you satisfied.
Serve it over cauliflower rice for a grain-free option, or use regular rice occasionally if that fits your needs. The sauce is flavorful without being overly spicy, and fresh ginger gives the dish a bright finish.
Vegetarian, vegan, paleo, and gluten-free, this stir fry suits a wide range of diets while remaining fast and satisfying.
How to Make Vegetarian Red Curry Stir Fry
Prep is the key — chop all vegetables before you start cooking because the stir fry cooks quickly and you’ll be adding ingredients to the pan in rapid succession. Make the sauce first and keep it within reach so you can add it to the pan as soon as the vegetables are done.
The sweet potatoes take the longest, so start them over medium heat and then raise the heat when you add the other vegetables. If serving over cauliflower rice, pulse chopped florets in a food processor until they resemble rice, then keep the cauliflower rice warm in a separate pan over low-medium heat with a bit of coconut oil.
Move with purpose and you can have the entire meal ready in under 30 minutes.
Here’s the full recipe — enjoy!
Vegetarian Red Curry Stir Fry
Ingredients
Sauce:
- 1-inch piece (2.5 cm) fresh ginger
- ½ teaspoon cumin
- ½ teaspoon coriander
- 2 tablespoons + 2 teaspoons red curry paste
- 1 cup or 235 ml full-fat coconut milk
Stir fry:
- 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)
Instructions
-
Grate the ginger into a small bowl. Stir in the cumin, coriander, and red curry paste. Add the coconut milk and whisk until smooth. Set the sauce aside.
-
Prep your vegetables: peel and cube the sweet potatoes, dice the bell pepper and onion, and mince the garlic.
-
Heat the coconut oil in a large wok or deep skillet over medium heat. Add the sweet potatoes, coat with oil, and sauté until fork-tender but still holding shape, about 8–10 minutes.
-
Raise the heat to medium-high and add the bell pepper and onion. Cook, tossing constantly, for about 5 minutes.
-
Add the snap peas and garlic. Continue tossing for 3–5 minutes until all vegetables are crisp-tender and the sweet potatoes are cooked through.
-
Remove the pan from the heat, pour in the sauce, and toss to coat, deglazing the pan. Let the sauce thicken for 2–3 minutes, then serve over cauliflower rice. Top with chopped cilantro and enjoy.
Love,
Elena