This easy Vegan Thai Red Curry recipe simmers a medley of colorful vegetables in a dreamy, creamy, and aromatic sauce. Totally customizable and ready in just 30 minutes!
Craving more easy vegan curry recipes? You’ll also love my Easy Vegan Curry, One Pan Tofu Curry, Lentil Curry, and Easy Chickpea Curry recipes.
If you’re looking for a change from your everyday stir fry or curry recipe, then you’ll love Vegan Thai Red Curry. It’s another easy and flexible one-pan weeknight meal that doesn’t skimp on flavor!
This easy dish is a lot like my Vegan Thai Green Curry recipe. Both dishes are bursting with outstanding Thai-inspired flavors thanks to a medley of vegetables and a creamy and aromatic sauce. The only difference is that this dish uses red curry paste instead of green curry paste.
What I love most about this vegan red Thai curry recipe is that it’s so flexible! Change up the vegetables based on what you have on hand, add tofu or tempeh for protein, or serve it over rice or noodles. Whatever changes you make, you’ll still be left with a simple meal with to-die-for flavors.
Why you’ll love this easy Thai red curry recipe
- An easy one-pan dinner – Just simmer the easy ingredients together in a large skillet and in 30 minutes, you have an incredible dinner the whole family will love.
- The best clean-out-your-fridge recipe – I especially love that this recipe is so flexible. Mix and match the vegetables, make it easier with frozen veggies, add tofu for protein, or lower the spice—almost anything goes!
- Bursting with flavor – Store-bought red curry paste, simple aromatics, and fresh vegetables pack this dish with vibrant and bold Thai-inspired flavors.
How to make vegan Thai red curry
Find the complete recipe with measurements in the recipe card below.
Heat the oil in a large skillet over medium-high heat. Once hot, add the onion and saute until translucent. Next, add the garlic and ginger and cook for 30 seconds.
Add the cut vegetables to the skillet with the aromatics.
Tip: Make sure all of the vegetables are chopped before you start cooking since this recipe moves fast. Or, to save yourself the hassle, buy pre-chopped or frozen veggies instead (no need to thaw them).
Stir the red curry paste, coconut milk, and water into the veggie mix until the paste is dissolved. Next, stir in the kale.
Heat the curry sauce to a simmer, then lower the heat, cover the skillet, and cook until the vegetables are soft.
To finish, stir the chopped tomatoes, maple syrup, soy sauce, and fresh lime juice into the curry and take the pan off the heat.
Serve the red curry in bowls over cooked basmati rice or noodles and garnish with sriracha, fresh basil or cilantro, and lime wedges. Enjoy!
Variations
There are plenty of changes you can make to this recipe to make it easier to prepare or more accessible:
- Mix and match the veggies – Almost any vegetable you like can be tossed in this easy curry recipe! Add zucchini, green beans, peas, sweet potatoes, or anything else that’s already in your fridge.
- Or use frozen vegetables – Toss a bag of your favorite mixed frozen vegetables in this curry instead of using fresh veggies. They’re pre-chopped and don’t need to be thawed ahead of time, helping you get this meal on the table even faster.
- For a boost of plant protein – You can add baked or pan-fried tofu, fried tempeh, soy curls, diced seitan chicken, or a can of drained and rinsed chickpeas to the curry with the chopped tomatoes to make this dish even more filling.
- To make it less spicy – Make this recipe with mild red curry paste and/or reduce the amount to only 2 tablespoons.
Frequently asked questions
Yes, the red curry paste does give this curry a mild to medium amount of heat; however, the intensity will vary based on the brand of curry paste you use and your spice tolerance. Some readers found this recipe spicy, while others found that the tomatoes and coconut milk tempered most of the heat well.
Authentic red curry paste is made from dried red chili peppers, shrimp paste, lemongrass, spices, and aromatics, so it’s not always vegan-friendly. My favorite red curry paste is by the Thai Kitchen brand because it’s vegan, delicious, and easy to find in most well-stocked grocery stores. Remember to check the ingredients on the jar you buy to make sure it’s vegan-friendly.
You can find vegan red curry paste in Asian grocery stores, in the international aisle of most major grocery stores, or online.
You can thicken the sauce with a cornstarch slurry (made by mixing 2 tablespoons of cornstarch with 1/4 cup of water). Pour the slurry into the sauce at the very end and stir until it’s thickened to your liking.
Once cool, transfer the leftover curry to an airtight container and store it in the refrigerator for 3 to 4 days. It also freezes well for up to 3 months!
Let the leftover curry thaw in the fridge overnight, then reheat it for a few minutes in the microwave or a saucepan over medium heat until warmed through.
Vegan Thai Red Curry
Ingredients
- 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
Instructions
- 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!
Notes
- You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, sweet potatoes, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
- You could also add a protein such as fried tofu, tempeh or vegan chicken. I would stir fry them separately first, then add to the final mix. Or throw in a can of drained and rinsed chickpeas with the tomatoes at the end.
- You can use light canned coconut milk if you prefer, it just won’t be nearly as creamy.
- For a thicker sauce, at the end of cooking, stir 2 tablespoons of cornstarch in 1/4 cup water, then add to the curry and stir until thickened.
- Nutrition facts do not include rice, only the curry.
Nutrition
*This recipe was originally published March 2018 and has been reposted with new photos.
I tried this recipe after looking for a thai red curry recipe as this was my first time attempting to make any sort of thai food. I have to say, it turned out WAY better than I expected even better than some of the best thai restaurants I’ve been to. I added some thai chilies and lots of chili pepper (i love things spicy) and it was delicious. My family was blown away by how fresh and delicious it tasted. I will definitely be making this again! Thank you for the delicious recipe!
You’re welcome! Thanks for the comment!
This is amazing! I am allergic to coconut, so I used about 1/4 c of JOI cashew base and blended it with the water and curry paste, so I could pour it all in at once. It worked beautifully. Tomatoes from the garden made it all the better. Thank you for this recipe.
You’re welcome!
Made this dish for dinner last night. Subbed out broccoli for the kale and added pieces of crispy tofu for a little more protein. It was amazing! Better (and cheaper!) than my local Thai restaurant! Thank you for this recipe!!
You’re so welcome!!
This recipe is a staple at my house. I make it at least once every couple weeks and throw in so many different kinds of vegetables. Never had a bad batch! But really I just want to personally thank you Nora. If it weren’t for so many of your affordable, easy to cook, delicious recipes, I’m not sure I’d still be vegan. I mean the values were there, but I was getting so tired of living on pb&j and French fries. So sincerely thank you for your site
You’re so welcome!! Thanks so much for the wonderful comment!
This recipe is wonderful!!! I use even different vegetables, like zucchini, and I add tofu too. I can’t have enough of it! Thank you
This recipe is sooooo good. I already made it twice in one week. I’m sure the spinach is good, but I highly recommend using kale in this recipe. Also- I added well-cooked extra firm tofu to the dish, which I think made it perfect.
I’m so glad you liked it!!
Hi! I don’t really do well with even mildly spicy foods. Would the Thai red curry paste fall in that category? If so, what can be a nice substitute? Possibly miso paste? Thanks
I would say the curry paste I use here is very mild, like not spicy at all. I suppose you could use miso paste but it wouldn’t be a curry anymore. 🙂 I do think it would taste good though.
Absolutely DELICIOUS! I added extra curry paste, we like spicy. Easy to put together. Will make again and again.
Love to hear that!
This was super easy and very tasty! Thanks for sharing!
You’re welcome!!
How do you freeze it? Thanks.
I simply freeze the leftovers in a freezer friendly container (I tend to use glass).
Sounds yummy! I look forward to making this as red coconut curry is one of my favorite recipes I will also add chunks of fresh pineapple. Thank you!
This has become a family favorite!! Thank you for such a delicious recipe.
You’re so welcome! I’m so glad you like it!
Can’t wait to make this! I am thinking about adding green lentils or chickpeas – any thoughts on which might be better? Thanks!
Sure! I would prefer chickpeas here, but lentils are a fine choice as well.
Great recipe! Simple to make and absolutely delicious. Perfect for meal prep and I will definitely be making it again. Even my meat loving family loved it and they’re usually a bit suspicious towards vegan food.
So glad it was delicious!
I agree with everyone! A fabulous dish. My meat eating husband loved it too! Definitely a.keeper! I served it with farrow, great. I followed the recipe, i had all the same vegetables but needed more curry for our tastes. Thank you!
You’re welcome!
Do you think this would taste good if I added a homemade cashew cream to thicken it? Just wondering if the taste would go with it 🙂 If I did that I feel like I would have to use a light coconut milk.. let me know your thoughts! Thanks!
I would probably just sub cashew cream for the coconut milk, and add enough water as needed to thin it out. I think it would be great!
what could I sub for the maple syrup…really not a fan.
You could just leave it out, or sub granulated sugar.
Made this for the first time last night, and it was so much fun! I loved all the smells while it was cooking and my husband was thrilled with the results. I think this will become a new staple. Having leftovers today on top of baked potatoes for lunch! My only question is whether there is a way to thicken the sauce a bit? I used full-fat coconut milk but still ended up with something the consistency of a thin soup, and I prefer something closer to a thick soup or a gravy. Maybe if I left the water out?
I’m so glad, thank you! Yes, you could leave the water out if you want it thicker, use mix 2 tablespoons of cornstarch with the water, then add it at the very end to thicken it up. That should help!
My boyfriend (who thinks he does like curry) loved it! (He still doesn’t know, lol) I made it exactly as written. I wouldn’t change a thing. This is going to be in my normal rotation. Thank you!
You’re welcome! Thanks for the great comment!
I made this for dinner and everyone enjoyed it. My picky child included. They even asked that I make it spicy next time. I did add more of the spices to suit our taste. I added fresh garlic and ginger as stated but I also added some garlic and ginger paste. I’ll defiantly try some more recipes.
Thanks.
I’m so glad you all enjoyed it! It makes me really happy when picky kids like a recipe. 🙂
This is wonderful – I used light coconut milk and subbed edamame for the broccoli, but otherwise made it just as instructed. We all enjoyed it, even my non-vegan husband and son. Many thanks!
Phenomenal. I used veggies I had on hand including frozen broccoli and skipped the tomatoes. I could’ve eaten the whole pot by myself.
This is my new favorite curry! I used 1/2 cup of light coconut milk and 1/2 cup cashew milk and less water than called for because that’s what I had on hand. I also didn’t have any tomatoes so I used a can of diced fire roasted tomatoes. Can’t wait to make this again.
Thanks Kristen! So glad you found a new favorite curry! Thank you.
This was super delicious! I couldn’t find Thai red curry paste originally so I used a whole bottle of Trader Joe’s red curry sauce and it was super great. I don’t eat a lot of vegetables usually but this soup made eating them fun! Yum! thanks for sharing!
I’m so glad you enjoyed the curry! It’s such a yummy way to eat a lot of veggies, I totally agree!
This was such a good dish. The flavor was spot on and really tasted better than take out curry I’ve had in the past.