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Vegan Thai Red Curry

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When you're craving a meal that's warm, comforting, and bursting with flavor, a Vegan Thai Red Curry is the perfect answer. Quick, satisfying, and easy to make, this dish is a staple in my kitchen for those nights when I want something delicious without spending too much time or effort. With a rich, fragrant sauce made from a vibrant Thai red curry paste, creamy coconut milk, and fresh vegetables, this recipe is sure to become a go-to in your plant-based meal rotation.

thai-vegan-red-curry-in-a-bowl

The secret: A good curry paste

The secret to an irresistible Thai curry lies in using a quality curry paste. While making your own Thai red curry paste from scratch is quick and easy - it takes just five minutes to blend and can be frozen for future use - there’s no shame in opting for a good store-bought version when time is tight.

If you choose store-bought, look for one that uses fresh, high-quality ingredients like lemongrass, galangal, and kaffir lime, and avoid those loaded with preservatives or artificial flavors. Some of the better brands will give you authentic Thai flavors, saving you time without compromising on taste.

Once you have your curry paste, homemade or store-bought, the rest of the recipe comes together in no time. Simply combine the paste with coconut milk and your favorite seasonal vegetables or plant-based proteins, then serve with rice or noodles for a meal that’s both flavorful and satisfying. It’s a recipe you’ll want to return to time and time again!

ingredients-for-vegan-thai-red-curry

Star ingredients in vegan Thai red curry

Here are the key ingredients that make this Vegan Thai Red Curry stand out:

  • Thai Red Curry Paste: The heart of the dish, is made with red chilies, garlic, lemongrass, and spices.
  • Coconut Milk: Provides the curry with its creamy, luxurious texture.
  • Kaffir Lime Leaves: Adds a citrusy fragrance that's unique to Thai cuisine.
  • Thai Basil: Gives the dish a fresh, herbal flavor.
  • Palm Sugar: Balances the heat and adds a touch of sweetness.
  • Soy Sauce: Adds umami depth and a hint of saltiness to the dish.
vegetable-curry-served-in-a-bowl

Vegetable add-ins for a nutrient boost

The beauty of this recipe is its versatility. You can easily swap in any of your favorite vegetables, pulses, or plant-based proteins. Here are some of my go-to veggie options:

  • Cauliflower
  • Pumpkin
  • Sweet Potato
  • Mushrooms
  • Garden Peas
  • Broccoli
  • Carrots
  • Baby Corn

This flexibility allows you to adapt the recipe to whatever fresh, local, and seasonal ingredients are available to you, making it a sustainable and wholesome choice for any time of year.

Bowl-of-Thai-red-curry

How to serve vegan Thai red curry

There’s nothing quite like a cozy bowl of curry to warm you up. This Vegan Thai Red Curry is perfect for both lunch and dinner and pairs beautifully with a side of:

  • Steamed Jasmine Rice: To soak up all the flavorful curry sauce.
  • Rice Noodles: For a slightly lighter, slurp-worthy option.

You can also garnish the dish with fresh lime wedges for added brightness, chopped cilantro, or even a sprinkle of crushed peanuts for texture.

vegan-thai-red-curry-in-a-bowl

Why you'll love this vegan Thai red curry

  • Quick and Easy: Ready in under 30 minutes when you have curry paste on hand.
  • Healthy and Nourishing: Packed with fiber-rich vegetables and plant-based goodness.
  • Customizable: Adaptable to whatever veggies or plant-based proteins you have in your fridge.
  • Bursting with Flavor: A balance of spicy, sweet, and savory flavors makes this curry irresistibly delicious.
thai-red-curry

Make it your own

Don’t be afraid to experiment with this recipe! You can customize it to suit your taste preferences - whether you prefer more heat, a sweeter sauce, or a thicker curry, you can adjust the ingredients accordingly. You can also add tempeh or chickpeas for extra protein, making it a satisfying meal for any occasion.

More Thai Recipes To Try

vegan-curry-in-a-bowl

Try it out and share your thoughts!

Is there anything cozier than a big bowl of curry? We think not! Whether you're new to vegan cooking or a seasoned plant-based chef, this Vegan Thai Red Curry is sure to become a favorite.

Give this recipe a try and let us know how you liked it! Share your thoughts in the comments and don’t forget to rate the recipe. We’d love to hear how you customized it with your favorite veggies or plant-based proteins.

📋 Recipe

thai-vegan-red-curry-in-a-bowl
Jamie Raftery

Vegan Thai Red Curry

5 from 1 vote
A taste of Thailand: Sweet, sour, salty and spicy aromatic curry with tofu and mushrooms.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Curry, Main Course
Cuisine: Thai
Calories: 376
Ingredients Equipment Method Nutrition

Ingredients
 
 

  • 10 ml Coconut oil
  • 20 g Red curry paste to taste
  • 400 ml Coconut milk
  • 100 g Cauliflower
  • 100 g Mushrooms selection
  • 100 g Broccoli
  • 100 g Tofu
  • 50 g Garden peas
  • 50 g Baby corn
  • 2 tablespoon Soy sauce
  • 2 tablespoon Palm sugar
  • 4 each Kaffir lime leaves
  • ⅓ bunch Holy basil
  • 1 each Red chili - sweet
  • 1 teaspoon Pink salt to taste

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Saucepan - medium size
  • Wooden spoon
  • Serving bowl
  • Spoon

Method
 

Prepare Ingredients
  1. Assemble and measure all ingredients to streamline cooking.
  2. Cut broccoli and cauliflower into medium-sized florets.
  3. Slice mushrooms into medium-sized pieces.
  4. Slice baby corn into small rounds.
  5. Dice tofu into small cubes.
  6. Tear kaffir lime leaves in half to release their aroma, and pick fresh Thai holy basil leaves.
  7. Slice red chili into thin rounds.
Cook the Curry Base
  1. Heat a tablespoon of oil in a pan over medium heat. Add the red curry paste and sauté gently until aromatic, about 2–3 minutes.
  2. Pour in half the coconut milk, add palm sugar, and stir until the sugar dissolves. Let it simmer for 3 minutes to allow the flavors to blend.
  3. Add the remaining coconut milk and stir well.
Add Vegetables and Tofu
  1. Add the broccoli, cauliflower, mushrooms, baby corn, diced tofu, sliced red chili, kaffir lime leaves, and soy sauce. Stir gently to coat everything in the curry sauce.
  2. Simmer for 6–8 minutes, or until the vegetables are tender but still vibrant.
Adjust and Finish
  1. Taste the curry and adjust the seasoning with additional soy sauce or pink salt if needed.
  2. Add the garden peas and Thai holy basil leaves. Let them infuse in the curry for 2 minutes without overcooking.
Serve and Garnish
  1. Serve the curry in a warm bowl with steamed jasmine rice or noodles.
  2. Garnish with sliced red chili, a kaffir lime leaf, and a sprig of Thai holy basil.

Nutrition

Serving: 300gCalories: 376kcalCarbohydrates: 37gProtein: 13gFat: 20gSodium: 2371mgPotassium: 626mgFiber: 6gSugar: 15gVitamin A: 2219IUVitamin B1: 0.2mgVitamin B2: 0.4mgVitamin B3: 4mgVitamin B5: 2mgVitamin B6: 0.3mgVitamin B12: 0.02µgVitamin C: 83mgVitamin D: 0.1µgVitamin E: 1mgVitamin K: 71µgCalcium: 126mgCopper: 0.3mgFolate: 95µgIron: 3mgManganese: 0.5mgMagnesium: 45mgPhosphorus: 169mgSelenium: 7µgZinc: 1mg

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