Easy Vegan Thai Red Curry Recipe

This easy Vegan Thai Red Curry is a bold, comforting dinner that comes together fast without sacrificing flavor. A colorful mix of vegetables simmers in a creamy, aromatic red curry sauce that’s rich, cozy, and deeply satisfying. It’s the kind of meal that feels special but still fits perfectly into a busy weeknight routine, especially since it’s ready in about 30 minutes from start to finish.

If everyday stir-fries or basic curries are starting to feel repetitive, this vegan Thai red curry is a great way to switch things up. Everything cooks together in one pan, making cleanup minimal while still delivering layers of flavor. The sauce is silky and fragrant, with just the right balance of heat, creaminess, and savory depth.

One of the biggest strengths of this recipe is its flexibility. The vegetables can be swapped based on what’s already in the fridge, making it an ideal clean-out-the-produce-drawer kind of meal. Fresh or frozen vegetables both work well, and the curry adapts easily without losing its signature flavor.

Protein options are just as customizable. Tofu or tempeh can be added for extra heartiness, or the dish can be kept veggie-forward and served with rice or noodles for a filling, balanced meal. The spice level is also easy to adjust, whether a mild, cozy curry or something with a bit more kick is preferred.

Despite its simplicity, this curry delivers big, vibrant flavor. Store-bought red curry paste paired with basic aromatics creates a bold Thai-inspired base that tastes complex and well-developed. As everything simmers together, the vegetables soak up the sauce, making each bite rich and satisfying.

This vegan Thai red curry is one of those dependable recipes that works again and again. It’s quick, customizable, and full of comforting flavors, making it a go-to option when dinner needs to be easy, flavorful, and anything but boring.

Easy Vegan Thai Red Curry Recipe

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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.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

1. 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.
2. 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.
3. Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
4. 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.
5. Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
6. 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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