This easy Vegan Thai Red Curry recipe features a medley of colorful vegetables simmered in a creamy, aromatic sauce. It’s rich, flavorful, and totally customizable to suit your preferences. Best of all, it comes together in just 30 minutes, making it a perfect go-to for busy weeknights.
If you’re looking to switch things up from your usual stir-fry or curry, this dish is a must-try. The combination of coconut milk, red curry paste, and fresh veggies creates a comforting, restaurant-quality meal with minimal effort. Plus, it’s a one-pan recipe, so cleanup is a breeze!
Serve it over jasmine rice or rice noodles for a hearty, satisfying meal. Whether you keep it simple or add tofu, chickpeas, or extra spice, this Vegan Thai Red Curry will quickly become a favorite in your recipe collection!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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1-2 tablespoons olive oil
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1 small yellow onion, chopped
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 red bell pepper, thinly sliced into 2 inch slices
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1 yellow bell pepper, thinly sliced into 2 inch slices
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2 medium carrots, peeled and cut into matchsticks or small rounds
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1 cup broccoli florets
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1 cup cauliflower florets
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2 1/2 tablespoons Thai red curry paste
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1 15-oz can full fat coconut milk
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1/2 cup water
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2 cups thinly sliced kale OR spinach
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2 medium roma tomatoes, diced
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2 teaspoons pure maple syrup
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1 tablespoon low sodium soy sauce (tamari for gluten free)
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1 tablespoon fresh lime juice (about 1 lime)
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4 cups cooked white or brown rice
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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.
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