This Vegan Thai Red Curry has the most flavorful, creamy sauce and is totally customizable depending on what vegetables you have on hand. Ready in about 30 minutes.
Is there anything more cozy than a big bowl of curry?
This recipe is inspired by all the wonderful authentic Thai curries I’ve enjoyed, but it is certainly not authentic and uses a store bought curry paste.
The sauce is to die for. And it’s quite simple to make! You can make all sorts of substitutions in this curry depending on what you have on hand.
- Serve over noodles, brown rice or white rice
- Use a mix of frozen and fresh vegetables
- Purchase some pre-chopped vegetables, such as broccoli, cauliflower, peppers or carrots
- Add some baked or fried tofu, or tempeh
Another bonus – It freezes well! I usually end up freezing some of the leftovers for quick future lunches.
How to make Vegan Thai Red Curry
Have everything ready before you start. Chop all your veggies and start your rice cooking.
- Sauté the chopped onion in a large pan for a few minutes.
- Add bell peppers, carrots, broccoli and cauliflower. Cook for 2-3 minutes.
- Now add the curry paste (<— this is the one I use and love), coconut milk and water. Stir.
- Stir in the kale or spinach. Bring to a boil, then simmer mixture, covered, for 5-10 minutes.
Finally, stir in the diced tomatoes, maple syrup, soy sauce and fresh lime juice. Remove from heat. Serve immediately over rice (or noodles) with fresh basil or cilantro and hot sauce, if desired.
Want more curry recipes?
- 20 Minute Chickpea Curry
- Easy Vegan Curry
- Cauliflower Sweet Potato Curry Soup
- Chickpea and Eggplant Curry
Red Thai Curry Vegetables
- 1-2 tablespoons olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced into 2 inch slices
- 1 yellow bell pepper, thinly sliced into 2 inch slices
- 2 medium carrots, peeled and cut into matchsticks or small rounds
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 1/2 tablespoons Thai red curry paste
- 1 15-oz can full fat coconut milk
- 1/2 cup water
- 2 cups thinly sliced kale OR spinach
- 2 medium roma tomatoes, diced
- 2 teaspoons pure maple syrup
- 1 tablespoon low sodium soy sauce (tamari for gluten free)
- 1 tablespoon fresh lime juice (about 1 lime)
- 4 cups cooked white or brown rice
- Optional: Sriracha hot sauce, fresh chopped basil or cilantro
- First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
- Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
- Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
- To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
- Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
- Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!
- You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
- You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
- I love this Thai Kitchen brand of red curry paste. Look for it or another like it in the Asian section of most grocery stores.
- You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.
- Nutrition facts do not include rice, only the curry.
*This recipe was originally published March 2018 and has been reposted with new photos.