Vegan Thai Red Curry
Published Oct 11, 2022
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This Vegan Thai Curry recipe is spicy, delicious, healthy and versatile! Vary the veggies and add tofu or chickpeas for protein. It’s the perfect, satisfying veggie-packed meal that delivers comfort in every bite.
“Excellent recipe! I have it on rotation for my monthly meals. The hubby loves it and everyone who has tried it is a huge fan. Thank you!“
Why This Recipe is a Keeper!
Has this ever happened to you? You buy a bunch of vegetables that look so beautiful and so fresh and then… Gasp! You have to do something with them or else! Vegan Thai Red Curry is what to make when you have an abundance of vegetables!
That’s how this recipe was born but now it’s one of my go-to’s when I want something healthful, light and flavor-packed!
This vegan Thai curry is:
- Healthy! Loaded with so many vegetables, it has to be!
- Versatile! Vary the veggies and add tofu or chickpeas for protein if you like. Swap out the cauliflower for broccoli, sweet potatoes for the Yukons, baby kale for spinach, etc.
- Easy!
- Make-ahead! Perfect for meal prep, Vegan Thai Red Curry reheats easily in the microwave or on the stovetop.
- Gluten-free!
How to Make a Vegan Thai Red Curry Recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this vegan Thai red curry recipe. See the recipe card below for the exact quantities. But of course, use whatever vegetables you have that need to be used!
Ingredient Notes and Substitutions:
- Oil: Use canola, coconut or your favorite.
- “Fish” Sauce: I’m referring to a vegan “fish” sauce. If you’re not vegan, use conventional fish sauce. Either way, conventional fish or vegan “fish” sauce adds depth and umami to the curry.
- Red Curry Paste: This may be controversial because I cook for a living, but I no longer make my own red curry paste. I don’t care for average grocery store red curry pastes because I find them wimpy with no heat. I discovered Maesri at a local international food market and I don’t see a reason to make my own anymore! It’s vegan, spicy, full of authentic flavor and inexpensive! Make your own red curry paste if you like or use Maesri!
- Diced Tomatoes: I like to use fire-roasted diced tomatoes for another level of flavor.
- Vegetable Broth: Kitchen Accomplice is great to have in your refrigerator when small amounts of vegetable broth are needed so you don’t have to open an entire carton or can.
- Coconut Milk: If you’re counting calories, use reduced-fat coconut milk. However, the curry will be thin. Regular full-fat coconut milk helps to thicken it.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat the oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3 to 4 minutes or until beginning to soften.
- Add the carrots, red bell pepper and potatoes and cook for 5 to 6 minutes, stirring often so the potatoes don’t stick to the pan.
- Add the red curry paste, garlic and ginger and give it a stir.
- Add the coconut milk, tomatoes and vegetable broth.
- Bring it to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes. (The potatoes should be close to done.)
- Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
- Add the baby spinach by the handful and stir after each addition until wilted.
- Add lime juice and salt or vegan “fish” sauce to taste.
- Garnish the red curry with fresh Thai basil leaves.
Vegan Thai Red Curry is a spicy, healthful, delicious vegan dinner you won’t feel guilty about!
Serve with brown or white jasmine rice. Delish!
Chef Tip:
- Save time for a Thai red curry with vegetables by buying the vegetables already prepped or by visiting the store’s salad bar. Keep in mind, however, you’ll be paying extra for the convenience.
Recipe FAQs:
Not all red curry pastes are vegan; some may contain shrimp paste or fish sauce. Maesri brand red curry paste IS vegan so you can use it here or in all your vegan recipes.
The Maesri red curry paste label states the following ingredients: Chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal and spices (coriander seed, cumin and cardamom).
Yes! But be sure not to cook the vegetables so they’re super soft since you’ll reheat this dish. A vegan red curry can be reheated in the microwave or in a saucepan on the stovetop.
Yes, anything can be frozen, but it’s the frozen-then-thawed result that you have to think about. After thawing, the vegetables will be more watery, which waters down the curry’s flavor. If freezing is your objective, add more curry paste to start or have some on hand to add after thawing. Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.
Storage:
- Refrigerate any leftovers. Can be reheated in the microwave or a saucepan on the stovetop.
- Can be frozen, but expect it to be more watery after thawing. The vegetables will also be much softer.
Be sure to check out my other vegan Thai meals…
- Vegetables in Thai Red Curry with Sweet Potato Noodles
- Butternut Squash in Fresh Green Curry
- Thai Red Curry Lentil Soup with Sweet Potatoes
More flavor-packed vegan dinners:
- Cauliflower and Chickpea Tacos with Chipotle Lime Slaw
- Vegan Indian Cauliflower and Chickpea Curry
- Cauliflower Red Lentil and Potato Curry
- Curried Roast Vegetables
Get all my vegan and vegetarian recipes at Vegetarian and Vegan Recipes – From A Chef’s Kitchen.
Vegan Thai Red Curry
Ingredients
- 3 tablespoons canola oil, or coconut oil
- 1 medium onion, halved and thinly sliced
- 2 medium carrots, halved lengthwise and sliced 1/3-inch thick on the diagonal
- 1 medium red bell pepper, seeds and membranes removed, thinly sliced
- 8 small Yukon Gold potatoes, (baby potatoes) sliced
- 1 can (4-ounce) red curry paste, or to taste and tolerance
- 4 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 cup vegetable broth
- 2 cans (15-ounce) coconut milk
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 1 small head of cauliflower, cut into florets
- 1 container (5-ounce) baby spinach
- 1 large lime, juiced
- Salt or vegan “fish” sauce, to taste
- 1/2 cup Thai basil leaves, or regular basil, coarsely chopped plus more for garnish
- 3 cups cooked jasmine rice
Instructions
- Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
- Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
- Add the red curry paste, garlic and ginger and cook briefly, 30 seconds.
- Add the vegetable broth, coconut milk and tomatoes. Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. (The potatoes should be close to done.)
- Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
- Add the baby spinach by the handful and stir after each addition until wilted.
- Add lime juice and salt or vegan "fish" sauce to taste.
- Garnish with fresh Thai basil leaves.
- Serve with cooked jasmine rice.
Video
Notes
- Almost any vegetable can be used in this curry.
- Add tofu or chickpeas for protein.
- Substitute sweet potatoes for white potatoes.
- Save time by buying the vegetables already prepped or by visiting the store’s salad bar. Remember, however, you pay extra for the convenience.
- Can be reheated in the microwave or a saucepan on the stovetop.
- After thawing, the vegetables will be more watery, which waters down the curry’s flavor. If freezing is your objective, add more curry paste to start or have some on hand to add after thawing. Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was delicious, thanks. I only had Thai Green curry paste so I used it but it still tasted great.
Hi, Margaret, Thanks so very much and happy you enjoyed! This recipe can totally be made with green curry paste–it would just be a green curry rather than a red curry. Appreciate your trying the recipe and coming back to comment and rate.
Will this recipe work with yellow curry paste? Thank you
Hi, Betsy, Thanks so much for your question. Yes, it will work, it just won’t be a “red” curry; it will be a yellow curry. Thanks again and hope you enjoy!
This was delicious! The comments about being soupy concerned me, so I held out a half can of coconut milk and half the broth, but ended up using them and it was perfect. We will make again and again.
Hi, Laura, Thanks so much and so happy you enjoyed! It may be different strokes for different folks, but anytime I’ve had a curry in a Thai restaurant, it was not all that thick. Thanks again and happy you enjoyed! Appreciate your taking the time to come back and comment and rate.
I have to agree with another commenter, this was soupy, and not at all creamy. Next time I’ll try it when only once can of coconut milk, and will make it a cream instead. Plus, it took cauliflower about 10 minutes to actually cook. The flavor combo is good in theory, but I’ll do some tweaking next time.
Thank you for your feedback. I’m glad you enjoyed the flavor combination and hope the tweaks help make it perfect for you next time.
I made (a lot) of this last night! I’ve only ever made coconut curry with yellow curry powder, so this was my first time making Thai! I was going to use chicken drumsticks, but after being given some boxes of roasted meats, decided to balance the grease with veg instead.
I really should have used another can of paste (I only had the one), or added a tablespoon or two of curry powder (would I be kneecapped for committing such a gross culinary sin?), or not added so much stuff that it diluted the flavor a bit. Stuff not explicitly stated in your recipe: diced potatoes (still crunchy after 10 minutes despite following instructions to cook for a few minutes first, had to simmer another 10 minutes, turned off heat and let sit for another 10, will par cook for next time), 1 can peas, 1 can green beans, 2 lb of air fried soft tofu, dodgy looking bok choy in the last 10 minutes. There were maybe 3 or 4 inches left in my 7 qt Dutch oven, lol.
I think it’s also important to use quality coconut milk; I used one can that was thin, cheap, and watery, and another far better, far more fragrant one that had coagulated into cream at the top (Chaokoh).
The resultant scent definitely reminded me of Thai takeout from more than two decades ago (yes, it’s been that long)!
Thanks for the recipe. Though it’ll take me a while to munch through 9 pints, I’m definitely going to commit to a 2 lb tub of paste for the future!
Hi, Xenzen, Thanks so much and wow, that’s a lot of Vegan Thai Red Curry! You’ll definitely need to increase the amount of curry paste. Not sure why your potatoes needed so much more cooking–difference in heat level/stovetop power? I like Chaokoh brand so good call on that. Thanks again!
I bought a 2 lb tub of red curry paste today, but, sadly, it’s Mae Ploy, not Maesri. 🙁 Hard to argue with the value, though! 1.65 a 4 oz can vs 5.50 for 35!
Just wanted to caution your readers to check the ingredients list of whatever brand of curry paste they might get ahold of, because while Mae Ploy is a good brand, on par with Maesri, their red paste contains shrimp. They might be disappointed at best, or get sick at worst!
Hi, Xenzen, Thanks so much for the information and good point. It’s why I recommend Maesri for this recipe and all my Thai-inspired recipes because it’s vegan so works with any diet, including someone with a shellfish allergy. Thanks again!
Lovely recipe..I stuck to the recipe. The only change I made was using 3/4 tbsp curry paste. This amount is to our tolerance of heat!! As you suggested!… Why people change the almost complete recipe, never ceases to annoy me… especially as your site is for vegan recipes. Why not put recipes with prawns etc., on your own website? Not to comment on completely different meal sites. Anyway, we really enjoyed this vegan Thai curry. Particularly my granddaughter, who is fully vegan!! You have several other recipes I have noted, that will be prepared and wolfed down… Thank you lots..
Hi, Val, Thanks so very much and happy you all enjoyed this recipe. I’m not a fully vegan site; I do everything. I was a vegetarian for a long time in a former life and love all vegetables. I try to provide something for everyone; I cooked for so many different people over the course of 22 years as a personal chef. Thank you for taking the time to come back and comment and rate.
I added 2 whole jars of curry paste, it was really sweet and coconuty beforehand. For my preference anyway. I also added cilantro instead of basil but good curry 🙂 great base to make the changes you want to make.
Hi, Stephanie, Thanks so very much and happy you enjoyed!! Definitely give Maesri brand curry paste a try; you won’t need to use two jars. The curry paste that comes in a jar is pretty weak and tasteless IMO. Thanks again and appreciate your taking the time to come back and comment.
Is there any substitute for coconut milk? I have a friend who can’t have coconut. Thank you!
Hi, Amanda, Thanks so much for your question. Coconut milk is very unique because of the flavor it imparts to various cuisines like Thai food. However, if someone can’t have it, they just can’t! I would use another plant-based milk or creamer made with oat milk, soy, almonds, or cashews. I would then bump up the flavor with a little more Thai curry paste, ginger, garlic, and perhaps some cilantro. Thanks again and hope you both enjoy!
Absolutely delicious but way too soupy–and that was leaving out the broth. I made some substitutions (based on what I had in the kitchen) but none would have caused the soupiness. So, green onion for the white/yellow onion, 1 lb cleaned, cooked shrimp for the cauliflower, 1/2 juiced lemon instead of the lime, 1/2 teaspoon red curry paste instead of the entire jar (that stuff is hot!) and no broth. Next time I will cook down the coconut milk before getting started. Maybe it’s supposed to be soupy?
Hi, Carole, Thanks so much for your feedback and question. If you left out the broth, that would leave only coconut milk. Perhaps it was the brand of coconut milk? Some brands do seem to be thinner than others. I’m not aware that thickeners are used in Thai cuisine. Glad you enjoyed it overall and glad you used the amount of red curry paste that fits your taste. Thanks again!
I used Native Forest Unsweetened Classic Organic Coconut Milk, 13.5 fl oz, 2 cans.
Thoughts?
Thank you!!
P.S. Not sure why the software is requiring my Re-Rating and Re-Entering my info since it is a reply to your reply to me?
Hi, Carole, Thanks for your question. I have not used that type of coconut milk, so hard to say.