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–+ servings
vegan Thai red curry in a white bowl with rice.
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4.90 stars (66 ratings)

Vegan Thai Red Curry

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 208kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.
  4. 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.
  5. Nutrition facts do not include rice, only the curry.

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Sodium: 214mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7540IU | Vitamin C: 118mg | Calcium: 86mg | Iron: 3mg