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 (63 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 minutes
Cook: 20 minutes
Total: 30 minutes
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.

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Comments

    1. Welcome to Nora Cooks! Thank you for taking time to share your great review! I’m glad you love the curry! Enjoy your journey through my recipes, and let me know how they go for you! Happy cooking!

  1. I haven’t tried it yet but I have a few questions, I bought Mike’s organic red curry paste as they didn’t have the curry paste you recommend will I have to omit stuff like soy sauce and maple syrup ?

  2. Looked in the fridge. What can I do with leeks, cauliflower, carrots, green beans….quick search and bingo! Looks of concern from my wife and family but 40 minutes later everyone agreed what a great taste, didn’t miss the meat, and insited we finish it the next day. A winner.

    1. Sounds like you’re a genius in the kitchen! I’m so glad you and your family loved the curry! Thanks for taking your time to share your fun and wonderful review!

  3. I made this tonight. I used what veggies I had in hand- green peppers, carrots, broccoli, cauliflower and mushrooms. I used spinach and tamari and served in rice noodles with roasted seasoned soy curls. Husband had 2nds! 

  4. Loved it! It was very first Thai dish I made and my husband rated it 9( 10 is the best Thai restaurant). Even my kids enjoy it! We made it 3 nights in a row. We also tried different vegetables and green curry, still it was delicious!!!
    Thank you so much for this recipe!

    1. I’m so glad you guys loved the curry, and had so much fun experimenting with different ways to fix it! Thank you for taking time to share your fun and wonderful review!

      1. You are welcome! And thank you again! This recipe is so good that now it’s our tradition to make it every week!

  5. Really yummy and so easy to make. Did not add the kale tho and kept it a bit more authentic.  Highly recommend this recipe. Always serve it with cucumber salad. 

  6. Delicious! 
    I had only lemon on hand and used that instead of the lime which made it a little too lemony – but still yummy! I wish it would have been a bit spicier. Wondering if it was from the lemon. 
    If I would want to add more of the curry paste how much would you recommend? 

    Thank you so much! 

    1. You could add a little more curry paste, though it’s not very spicy, so if you are looking for more spice, simply add a little cayenne pepper. I also always top it with hot sauce, myself. 🙂

  7. This was really good and very simple to make. I had everything on hand since they are all common ingredients. Definitely a keeper.

  8. This was perfect! I’m amazed how great it tasted, definitely added that perfect amount of spice with some siracha added in. Thanks for the amazing recipe!

  9. I was craving for Thai food for a while and it is not possible to find it well made in my city. So I made my own red Thai curry paste with another recipe I found online and it is just perfection. I used it on this recipe with a few replacements: Honey instead of maple syrup (because it is really hard to find it here in Brazil), no spinach, and those little tomatos instead of regular ones. It was super quick, absolutetly delicious and tasted truly Thai. Hope I could send you a pic.
    And finaly, it was not much thick and creamy, I was afraid to leave for longer on heat and the veggies become too soft. Any tips on that?

    1. That sounds really good, if you are on Instagram you can tag me with your pictures or send it in a message, I love to see pics! If you want it thicker, it won’t help to keep cooking it, but you could add a little cornstarch/water slurry and stir it in. Thank you!

  10. This recipe is outstanding! I left out the soy sauce and maple syrup for personal health reasons, but it was still incredibly delicious! Thank you so much for this recipe! Better than restaurants – *hugs*

  11. Before cooking your Thai Red Curry I had never taken to curry because it’s always too hot with chillies and very spicy.  I am now hooked on your recipe because it is sooooo good, delicious, mild and full of goodness for my vegan diet. Thank you

  12. Very easy , quick and delicious recipe ! I have made this curry serval times and we actually enjoy this recipe over our go to Indian restaurant ! ….. do you have a vegan samosa recipe by any chance ? 

  13. This dish is SO good. So easy to throw just about any vegetable in it. I added Chickpeas and it was great. Thanks Nora!

    Question: Do you have any tips for making this in the instant pot?

    (I’m new to the instant pot and quite honestly, a little overwhelmed, but eager to learn)

    1. I’m so glad you enjoy the curry! I haven’t made it in the Instant Pot myself, but I’m sure it could be done. I would probably saute right in the IP using the saute feature, then add the rest of the ingredients, seal, and set to high pressure for maybe 3 minutes. That should be all it takes! The IP is easy to use once you get the hang of it, but definitely read the manual or watch YouTube videos to learn all about yours. ?

  14. Looks delicious, can’t wait to try it. However, I have one question, do you use sweetened or unsweetened coconut milk?

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