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.

looking down on a bowl with white rice and vegetables in a creamy sauce

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.

looking down on a pan with vegetables in sauce

How to make Vegan Thai Red Curry

Have everything ready before you start. Chop all your veggies and start your rice cooking.

  1. Sauté the chopped onion in a large pan for a few minutes.
  2. Add bell peppers, carrots, broccoli and cauliflower. Cook for 2-3 minutes.
  3. Now add the curry paste (<— this is the one I use and love), coconut milk and water. Stir.
  4. Stir in the kale or spinach. Bring to a boil, then simmer mixture, covered, for 5-10 minutes.

 

collage of how to make vegan thai red curry, step by step in a pan

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.

pan with vegetables and tomatoes being added

Want more curry recipes?

a cast iron pan full of vegetables in creamy red curry sauce

square image of a bowl of red curry with rice
4.89 stars (53 ratings)

Red Thai Curry Vegetables

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.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings

Ingredients 
 

  • 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

Instructions 

  • 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!

Notes

  1. 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.
  2. You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
  3. 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.
  4. You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.
  5. Nutrition facts do not include rice, only the curry.

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Sodium: 214mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7540IU | Vitamin C: 118mg | Calcium: 86mg | Iron: 3mg
Course: Main Course
Cuisine: Thai
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published March 2018 and has been reposted with new photos.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , , ,

you may also like:

Comments

  1. Delicious and definitely a keeper at our house! I was out of tomatoes, so I left them out and added zucchini. I also substituted green curry paste for the red since I was out of the red (I looked it up and green can be substituted for red in recipes, but it’s milder). I like the idea from others of using what veggies you have. I was out of bell peppers, so I increased the cauliflower and broccoli. We served this over quinoa and sprinkled sesame seeds on top. I omitted the water and the sauce seemed great. I did use some water when cooking the veggies so there was some in my pan already.

    1. Hi Lorna. Thank you for sharing your experience, ideas, and feedback on the curry recipe! I’m so glad you loved it! It is a great recipe to use a variety of vegetables in! Happy cooking!

  2. Delicious but I agree with others, it’s too watery. Maybe that’s just personal preference but I made a cornstarch slurry and that helped a bit. I think some of it comes from condensation on the lid of the pan. If I made it again, I would omit the extra water and try my best to not get any condensation into the pan.

  3. Just made this for lunch and it was delicious! A great way to use the fresh garden veggies in my fridge. Peas, carrots, snap peas, broccoli, cauliflower, peppers, you can throw in whatever you have. I threw in a jalapeno (seeded and cored) because I had one, and after reading the comments I omitted the water. The sauce thickened nicely and the flavour was great. It took me almost an hour from start to finish, but it was worth it as I have leftovers to reheat. I served it over brown rice ramen, but I could have omitted the noodles easily. This will go in my rotation for work lunches.

    1. Hi Linda. Thank you for taking time to share your wonderful review and feedback! Your curry sounds really delicious!

  4. Can’t wait to make this! Is there a way to convert this recipe for the instant pot? Thanks for your great recipes! You are very appreciated!

    1. You’re so welcome, Kat! I haven’t tried making this in the Instant Pot but I’m sure it can be done. It shouldn’t take long either!

  5. The flavors were good, but the consistency was more watery and less creamy than I expected. I might try it again and omit the water.

  6. I made this last night, and it tasted amazing! I omitted the kale and tomatoes at the end. I also water sauteed the onion instead of using oil. And I cut the water down to 1/4 cup.

    1. I’m so glad that you loved the curry, Diana! Thank you for sharing your great review and feedback! Wishing you happy cooking!

  7. One of my favorite recipes!! So versatile you can use whatever veggies you have. I usually add extra curry paste and a jalapeño for extra heat. Also I leave out the extra water, as we like it on the creamy side. We’ve made this several times now and it never disappoints. So good. 

  8. This was so delish. A few adjustments:

    Marinara instead of tomatoes cause that’s what I had; coconut sugar instead of maple syrup; 2 tsp turmeric; frozen peas at the end and 1 T of arrowroot to thicken it. Served it over jovial cassava orzo and it was perfection. 

  9. We liked the flavors but felt it was more broth than we preferred. Made a cornstarch slurry which gave it a bit more body. Added browned extra firm tofu to make it a full meal deal.

  10. I’ve made this 2 times so far and it’s been fabulous both times. I love that I can use whatever vegetables that I have on hand! I used a bit more curry paste than the recipe calls for but I think that’s personal preference. We served ours over ramen noodles; delish!

    1. I forgot that I do add about 1-2 cups veggie broth depending on how many vegetables I’ve thrown in so that I have enough broth. 

    2. Great recipe! My daughter loved it! I like that this recipe is versatile. I omitted Kale and spinach and used California blend vegetables. I used honey instead of maple syrup. It came out beautiful!

  11. Been meaning to share this review for the longest time now!

    This is our absolute favourite. So much so, that we will have it at least every second or every third week during winter! 🙂 Love adding mushrooms to the mix. 
    Some spring onion and coriander towards the end of cooking adds a nice little lift! However, the recipe as is, is absolutely delicious!!

    Thankyou Nora 

    1. Thank you for sharing your wonderful review and comments! I’m glad you love the curry, and thrilled you have added it to your meal rotation!

    1. You could, it just won’t be as rich and may have a little soy milk taste to it. Canned coconut milk is much more rich and creamy.

  12. I love this recipe! Yesterday was probably my fourth time making it. I am not a big fan of maple syrup, so I used coconut sugar instead. I also added a jalapeno pepper because I like spicy food.
    I’ve had to use 2 cans of coconut milk each time I’ve made this, otherwise it isn’t really soupy at all. Nora, do you know why this might be?

    1. I’m glad you are enjoying the recipe! You can use more coconut milk if you want it to be quite thin and soupy, but it’s not meant to be a soup, but a thicker curry to go over rice. But it’s fine to adjust it to your preferences. Thanks!

  13. I have been vegan for 10 weeks now and eaten a lot of veggies, this was my first curry and wow, sooo tasty, I had it with rice and naan bread and I put this meal to the top of my favourite meal list ??

    1. This looks delicious and can’t wait to try! Caution to Sheila……very few naans are vegan. ? the struggle is real!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.