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
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
- 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.
Nutrition
*This recipe was originally published March 2018 and has been reposted with new photos.
I tried this recipe after looking for a thai red curry recipe as this was my first time attempting to make any sort of thai food. I have to say, it turned out WAY better than I expected even better than some of the best thai restaurants I’ve been to. I added some thai chilies and lots of chili pepper (i love things spicy) and it was delicious. My family was blown away by how fresh and delicious it tasted. I will definitely be making this again! Thank you for the delicious recipe!
You’re welcome! Thanks for the comment!
This is amazing! I am allergic to coconut, so I used about 1/4 c of JOI cashew base and blended it with the water and curry paste, so I could pour it all in at once. It worked beautifully. Tomatoes from the garden made it all the better. Thank you for this recipe.
You’re welcome!
Made this dish for dinner last night. Subbed out broccoli for the kale and added pieces of crispy tofu for a little more protein. It was amazing! Better (and cheaper!) than my local Thai restaurant! Thank you for this recipe!!
You’re so welcome!!
This recipe is a staple at my house. I make it at least once every couple weeks and throw in so many different kinds of vegetables. Never had a bad batch! But really I just want to personally thank you Nora. If it weren’t for so many of your affordable, easy to cook, delicious recipes, I’m not sure I’d still be vegan. I mean the values were there, but I was getting so tired of living on pb&j and French fries. So sincerely thank you for your site
You’re so welcome!! Thanks so much for the wonderful comment!
This recipe is wonderful!!! I use even different vegetables, like zucchini, and I add tofu too. I can’t have enough of it! Thank you
This recipe is sooooo good. I already made it twice in one week. I’m sure the spinach is good, but I highly recommend using kale in this recipe. Also- I added well-cooked extra firm tofu to the dish, which I think made it perfect.
I’m so glad you liked it!!
Hi! I don’t really do well with even mildly spicy foods. Would the Thai red curry paste fall in that category? If so, what can be a nice substitute? Possibly miso paste? Thanks
I would say the curry paste I use here is very mild, like not spicy at all. I suppose you could use miso paste but it wouldn’t be a curry anymore. 🙂 I do think it would taste good though.
Absolutely DELICIOUS! I added extra curry paste, we like spicy. Easy to put together. Will make again and again.
Love to hear that!
This was super easy and very tasty! Thanks for sharing!
You’re welcome!!
How do you freeze it? Thanks.
I simply freeze the leftovers in a freezer friendly container (I tend to use glass).
Sounds yummy! I look forward to making this as red coconut curry is one of my favorite recipes I will also add chunks of fresh pineapple. Thank you!
This has become a family favorite!! Thank you for such a delicious recipe.
You’re so welcome! I’m so glad you like it!
Can’t wait to make this! I am thinking about adding green lentils or chickpeas – any thoughts on which might be better? Thanks!
Sure! I would prefer chickpeas here, but lentils are a fine choice as well.
Great recipe! Simple to make and absolutely delicious. Perfect for meal prep and I will definitely be making it again. Even my meat loving family loved it and they’re usually a bit suspicious towards vegan food.
So glad it was delicious!
I agree with everyone! A fabulous dish. My meat eating husband loved it too! Definitely a.keeper! I served it with farrow, great. I followed the recipe, i had all the same vegetables but needed more curry for our tastes. Thank you!
You’re welcome!
Do you think this would taste good if I added a homemade cashew cream to thicken it? Just wondering if the taste would go with it 🙂 If I did that I feel like I would have to use a light coconut milk.. let me know your thoughts! Thanks!
I would probably just sub cashew cream for the coconut milk, and add enough water as needed to thin it out. I think it would be great!
what could I sub for the maple syrup…really not a fan.
You could just leave it out, or sub granulated sugar.
Made this for the first time last night, and it was so much fun! I loved all the smells while it was cooking and my husband was thrilled with the results. I think this will become a new staple. Having leftovers today on top of baked potatoes for lunch! My only question is whether there is a way to thicken the sauce a bit? I used full-fat coconut milk but still ended up with something the consistency of a thin soup, and I prefer something closer to a thick soup or a gravy. Maybe if I left the water out?
I’m so glad, thank you! Yes, you could leave the water out if you want it thicker, use mix 2 tablespoons of cornstarch with the water, then add it at the very end to thicken it up. That should help!
My boyfriend (who thinks he does like curry) loved it! (He still doesn’t know, lol) I made it exactly as written. I wouldn’t change a thing. This is going to be in my normal rotation. Thank you!
You’re welcome! Thanks for the great comment!
I made this for dinner and everyone enjoyed it. My picky child included. They even asked that I make it spicy next time. I did add more of the spices to suit our taste. I added fresh garlic and ginger as stated but I also added some garlic and ginger paste. I’ll defiantly try some more recipes.
Thanks.
I’m so glad you all enjoyed it! It makes me really happy when picky kids like a recipe. 🙂
This is wonderful – I used light coconut milk and subbed edamame for the broccoli, but otherwise made it just as instructed. We all enjoyed it, even my non-vegan husband and son. Many thanks!
Phenomenal. I used veggies I had on hand including frozen broccoli and skipped the tomatoes. I could’ve eaten the whole pot by myself.
This is my new favorite curry! I used 1/2 cup of light coconut milk and 1/2 cup cashew milk and less water than called for because that’s what I had on hand. I also didn’t have any tomatoes so I used a can of diced fire roasted tomatoes. Can’t wait to make this again.
Thanks Kristen! So glad you found a new favorite curry! Thank you.
This was super delicious! I couldn’t find Thai red curry paste originally so I used a whole bottle of Trader Joe’s red curry sauce and it was super great. I don’t eat a lot of vegetables usually but this soup made eating them fun! Yum! thanks for sharing!
I’m so glad you enjoyed the curry! It’s such a yummy way to eat a lot of veggies, I totally agree!
This was such a good dish. The flavor was spot on and really tasted better than take out curry I’ve had in the past.