Vegan Thai Red Curry

Name: Vegan Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

This easy Vegan Thai Red Curry recipe simmers a medley of colorful vegetables in a dreamy, creamy, and aromatic sauce. Totally customizable and ready in just 30 minutes!

Craving more easy vegan curry recipes? You’ll also love my Easy Vegan Curry, One Pan Tofu Curry, Lentil Curry, and Easy Chickpea Curry recipes.

vegan Thai red curry in a white bowl with rice.

If you’re looking for a change from your everyday stir fry or curry recipe, then you’ll love Vegan Thai Red Curry. It’s another easy and flexible one-pan weeknight meal that doesn’t skimp on flavor!

This easy dish is a lot like my Vegan Thai Green Curry recipe. Both dishes are bursting with outstanding Thai-inspired flavors thanks to a medley of vegetables and a creamy and aromatic sauce. The only difference is that this dish uses red curry paste instead of green curry paste.

What I love most about this vegan red Thai curry recipe is that it’s so flexible! Change up the vegetables based on what you have on hand, add tofu or tempeh for protein, or serve it over rice or noodles. Whatever changes you make, you’ll still be left with a simple meal with to-die-for flavors.

Why you’ll love this easy Thai red curry recipe

An easy one-pan dinner – Just simmer the easy ingredients together in a large skillet and in 30 minutes, you have an incredible dinner the whole family will love.
The best clean-out-your-fridge recipe – I especially love that this recipe is so flexible. Mix and match the vegetables, make it easier with frozen veggies, add tofu for protein, or lower the spice—almost anything goes!
Bursting with flavor – Store-bought red curry paste, simple aromatics, and fresh vegetables pack this dish with vibrant and bold Thai-inspired flavors.

How to make vegan Thai red curry

Find the complete recipe with measurements in the recipe card below.

Heat the oil in a large skillet over medium-high heat. Once hot, add the onion and saute until translucent. Next, add the garlic and ginger and cook for 30 seconds.

Add the cut vegetables to the skillet with the aromatics.

Tip: Make sure all of the vegetables are chopped before you start cooking since this recipe moves fast. Or, to save yourself the hassle, buy pre-chopped or frozen veggies instead (no need to thaw them).

cooking diced onions in a black skillet.

cooking chopped vegetables in a black skillet.

Stir the red curry paste, coconut milk, and water into the veggie mix until the paste is dissolved. Next, stir in the kale.

Heat the curry sauce to a simmer, then lower the heat, cover the skillet, and cook until the vegetables are soft.

cooking chopped vegetables in a red curry sauce in a black skillet.

chopped kale on top of red Thai curry in a black skillet.

To finish, stir the chopped tomatoes, maple syrup, soy sauce, and fresh lime juice into the curry and take the pan off the heat.

Serve the red curry in bowls over cooked basmati rice or noodles and garnish with sriracha, fresh basil or cilantro, and lime wedges. Enjoy!

chopped tomatoes on top of red Thai curry in a black skillet.

Variations

There are plenty of changes you can make to this recipe to make it easier to prepare or more accessible:

Mix and match the veggies – Almost any vegetable you like can be tossed in this easy curry recipe! Add zucchini, green beans, peas, sweet potatoes, or anything else that’s already in your fridge.
Or use frozen vegetables – Toss a bag of your favorite mixed frozen vegetables in this curry instead of using fresh veggies. They’re pre-chopped and don’t need to be thawed ahead of time, helping you get this meal on the table even faster.
For a boost of plant protein – You can add baked or pan-fried tofu, fried tempeh, soy curls, diced seitan chicken, or a can of drained and rinsed chickpeas to the curry with the chopped tomatoes to make this dish even more filling.
To make it less spicy – Make this recipe with mild red curry paste and/or reduce the amount to only 2 tablespoons.

Frequently asked questions

Is Thai red curry spicy?

Yes, the red curry paste does give this curry a mild to medium amount of heat; however, the intensity will vary based on the brand of curry paste you use and your spice tolerance. Some readers found this recipe spicy, while others found that the tomatoes and coconut milk tempered most of the heat well.

Is red curry paste vegan?

Authentic red curry paste is made from dried red chili peppers, shrimp paste, lemongrass, spices, and aromatics, so it’s not always vegan-friendly. My favorite red curry paste is by the Thai Kitchen brand because it’s vegan, delicious, and easy to find in most well-stocked grocery stores. Remember to check the ingredients on the jar you buy to make sure it’s vegan-friendly.

Where do you buy vegan Thai red curry paste?

You can find vegan red curry paste in Asian grocery stores, in the international aisle of most major grocery stores, or online.

How do I thicken the red curry sauce?

You can thicken the sauce with a cornstarch slurry (made by mixing 2 tablespoons of cornstarch with 1/4 cup of water). Pour the slurry into the sauce at the very end and stir until it’s thickened to your liking.

How do I store the leftovers?

Once cool, transfer the leftover curry to an airtight container and store it in the refrigerator for 3 to 4 days. It also freezes well for up to 3 months!

Let the leftover curry thaw in the fridge overnight, then reheat it for a few minutes in the microwave or a saucepan over medium heat until warmed through.

close up on cooked red Thai curry in black skillet.

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

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