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.
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