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


  • 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!


  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.


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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  1. Thank you Nora – another keeper! For our taste, I had to almost double the amount of red curry paste and also added some cayenne for a little kick. After that, it was perfect for us.

    1. My family found it too spicy, but not me. It may have been because I didn’t have tomatoes and they may have diluted the spiciness . In any case it was delicious. I have been doing something similar for some time. I cooked the tofu first to firm it up a bit . The lime hoped compensate for the lack of tomatoes

  2. I have a relative who is severely allergic to coconut and nuts. Will this recipe work with heavy cream?

  3. This was very yummy, and quite easy to make. I forgot the tomatoes and soy sauce and fresh lime juice, didn’t bother with the maple syrup, as the coconut milk was sweet enough for me, but it turned out very well. I chopped my tofu into small cubes and added it after the onions and garlic. Also, I didn’t have curry paste, so used Madras curry powder and white pepper. I don’t eat rice, yet the dish was good without it. I’ll be making this again.

    1. Hi Julia. Great to hear the recipe turned out great with the changes! Thanks for taking time to share your fabulous review and feedback!

  4. Very good! I didn’t add water, added basil, and substituted nectar coconut aminos instead of maple syrup! Yummmm

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