Vegan Thai Red Curry
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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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Would this be able to be cooked in a slow cooker?
Hi! May I ask what vegetable broth and coconut milk you would recommend as well as vegan fish sauce?
Thank you!
Hi, Linda, Thanks so much for your question! I use Pacific vegetable broth. It tastes the best IMO and doesn’t contain any yeast extract, etc. I use it for a Paleo meat-eating client and you’d never know it wasn’t beef or chicken broth. As far as coconut milk, Thai Kitchen appears to be the least adulterated. For vegan “fish” sauce, try 24 Vegan; it’s very highly rated. Thanks again and hope you enjoy! Let me know of any other questions!
Are use any light coconut milk. My vegetable broth is homemade. I am vegetarian and I save all of my clippings and freeze them. When I have a full bag I make my own homemade broth. The oyster sauce I use is vegetarian and it is from Wegmans. That is a grocery store near my house I think it’s kind of only in the Northeast. Virginia New Jersey Pennsylvania
This curry was soooo amazing. My taste buds were delighted. I followed the recipe exactly. My curries are usually too bland. Probably because I wasn’t using enough curry paste. The lime and fish sauce also added nicely to the flavor. Thank you so much for this delicious recipe!
Hi, Jamie, Thanks so much and glad you enjoyed! The curry paste and the amount of it really does make a difference! Thanks again!
This was absolutely great. I only used cauliflower–just had a taste for red curry cauliflower. I find it in the restaurants here; I loved it so much I just had to learn to make it. Wonderful!
Hi, Dee, Thanks so very much and so glad you enjoyed! You can really use any vegetable or combination. Thanks again!
What a wonderful and versatile dish! We didn’t have cauliflower, so I chopped the carrot instead of grating it and added green beans as another commenter suggested. Used light coconut milk instead of the full fat and added cornstarch to thicken. We will definitely be adding this to our usual rotation. Thank you for a fantastic recipe!!
Hi, Cris, Thanks so much and so glad you enjoyed! Yes, it’s super versatile–you can vary the veggies any way you like. Thanks again and hope you’ll try some of my other vegan recipes.
This was delicious! Made it as described except didn’t have fish sauce so I put in a few dashes of tamari. Also added a little cornstarch because I didn’t serve over rice – just ate it plain. Thanks for this great recipe!
Hi, Jeanne, Thanks so much and so glad you enjoyed! Hope you’ll try some of my other vegan recipes!
This was delicious
I added a few green beans and thickened it with a little cornstarch. This is a keeper!
Hi, Helen, Thank you so very much and so glad you enjoyed! Yes, you can definitely vary the veggies to whatever you like. Thanks again and hope you’ll try some of my other vegan recipes.
When do you add the potatoes?
Hi, Karen, Thanks so much for your question. See instruction #2… Add red bell pepper and potatoes…. Hope you enjoy!!
What can I say…this dish was delicious. My entire family loved the flavor of the curry (did add some extra red Thai curry paste). I ended up doing one full fat can if coconut milk and a lite coconut milk and thickened it with corn starch. Served it over red lentil pasta and it was a hit. Will definitely be making it again soon. Thanks for sharing!
Hi, Kim, Thanks so very much and glad you enjoyed! Also glad that you kicked it up to YOUR taste. One can always go light and add more! Thanks again and hope you’ll try more of my vegan dishes.
Loved this. I did add extra curry sauce and chilli. We like it a bit spicy.
Hi, Suzanne, Thanks so very much and so glad you all enjoyed! The heat factor should definitely be adjusted to each person’s tolerance. Some people can take a lot, while others not so much! Thanks again!
Can you make and freeze this dish?
Hi, Lindsay, Thanks so much for your question. Whenever you freeze something with a high water content such as vegetables, it’s not going to be quite the same as enjoying it fresh. If you want to freeze it, I would suggest undercooking the vegetables so when you heat it, they would cook the rest of the way and not be too soft. I would also add a little cornstarch or another thickener as the vegetables are going to release some water upon thawing. Thanks again and hope you enjoy!