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Cozy up with homemade vegan Thai red curry—creamy, aromatic, a little spicy, and packed with bold flavors. It’s a quick, easy, totally customizable, budget-friendly weeknight meal that’s ready in under 30 minutes!
Why You’ll Love This Recipe
Don’t you love it when a super delicious meal turns out to be so quick and easy to make? That’s certainly the case for this 30-minute vegan Thai red curry. With store-bought red curry paste, coconut milk, and frozen veggies (or whatever you have on hand), you can whip up an easy, one-pan meal that’s light yet filling, a perfect balance of creamy, fragrant, spicy, savory, and downright irresistible.
Not only is it healthier, quicker, and cheaper than takeout, but it’s also really flexible (great to clear out the fridge) and naturally vegan – no fish sauce or shrimp paste here. Hot tip: It tastes even better on day two! Serve it with rice or noodles for a ‘Thai-tally’ satisfying meal.
You might also enjoy slow cooker red curry with tofu, tofu pad Thai, vegan vegetable pad Thai, vegan Thai pizza, crunchy Thai peanut salad, Thai butternut squash soup, or Thai mango sticky rice.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Different brands of red curry paste have different spice levels and flavor profiles, so it may be beneficial to test a few. Adjust the added lime juice, sweetener, etc., accordingly.
Recipe Variations and Add-Ins
- Sweetener: 1-2 tsp coconut sugar or maple syrup adds depth and balance to this creamy, spicy vegan Thai curry recipe.
- Kaffir lime leaves: Add 3-5 leaves for savory, citrusy depth.
- Extra spice: Boost heat with hot sauce/sriracha, red pepper flakes, or minced chili.
- Protein: Add chickpeas, quick crispy pan-fried tofu, tempeh, mock vegan chicken, etc.
- Potato: i.e., Yukon Gold, red potatoes, or sweet potatoes – in bite-sized pieces.
- Vegetables: Create a blend (swapped seasonally) with:
- Baby corn
- Carrots (regular/baby carrots)
- Mushrooms
- Sugar snap peas/ Green beans
- Bell peppers
- Zucchini
- Broccoli/Cauliflower
- Spinach/kale
- Bamboo shoots
How to Make Vegan Thai Red Curry
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Heat the oil in a large, lidded pan over medium-high heat. Dice the red onion. Once hot, sauté the diced onion until tender.
Step 2: Stir in the garlic powder and ginger powder, sauté for 5 seconds, then stir in the canned diced tomatoes, cooking until it begins to boil.
If you’re using fresh garlic and ginger, add them after a minute or two.
Step 3: Stir in the coconut milk, curry paste, water, and soy sauce and bring to a boil.
Step 4: Add the stir-fry vegetables, mix well, lower to a simmer, cover with a lid, and leave the vegan red Thai curry to simmer for 10 minutes.
Step 5: Turn off the heat, uncover, squeeze in the lime juice, stir, and serve this easy red Thai curry optionally garnished with cilantro/Thai basil, lime wedges, crushed peanuts, and/or thinly sliced red chili. Enjoy!
I like to enjoy this vegan Thai red curry with jasmine rice, Thai sticky rice, brown rice (how to cook brown rice), or quinoa (a complete guide to quinoa) and the plant protein of your choice.
FAQs
Absolutely – chop them into similar-sized pieces and add them to the pan according to how long they’ll take to cook (hardest first, softest last).
Usually, Thai red curry paste ranges from mild to medium heat. Test out different brands and how much paste you use to find your preferred spice level.
Add 1-2 tablespoons of cornstarch in a slurry (cornstarch + 4 tbsp water, mixed until lump-free) to the curry at the end. Increase the heat slightly and stir until thickened.
Thai red curry is an aromatic, mild to medium curry made with creamy coconut milk and a paste containing red chilies, lemongrass, shallots, galangal, garlic, etc. Some versions also contain shrimp paste, but vegan versions are just as delicious.
Pro Recipe Notes
- For the best flavor: If you have the time/energy, use fresh ginger and garlic and add the curry paste to the pan to ‘temper’ it 1-2 mins before step 4.
- Add the curry paste incrementally: Start by adding just half the amount and add more, to taste, for a stronger, spicier vegan Thai red curry.
- To make it richer/lighter: Adjust the coconut milk to water/broth ratio (or use light coconut milk for an even thinner, lighter curry).
- Make it your own: Adjust the amount of curry paste, the veggies used, amount of lime, adding sweetener, etc.
Storage Instructions
Fridge: In an airtight container for 3-4 days (it’ll taste even better on day two!).
Freeze: Leave to cool, then store in a Ziplock/Stasher/freezer-safe container for up to 3 months. Then, thaw in the fridge overnight. Note the veggies will soften upon thawing.
Reheat: Either in a microwave (in 30-second increments, stirring thoroughly between) or on the stove (over low to medium-low heat) until piping hot.
Vegan Thai Red Curry (30 Min Meal)
Equipment
Ingredients
- 2 tablespoons high-heat oil
- 1 red onion diced
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 (15-ounce) can diced tomatoes (in their juices)
- 2 pounds frozen stir-fry vegetables
- 1 (15-ounce) can coconut milk
- 1 tablespoon curry paste plus more to taste
- ½ cup water
- 2 tablespoons soy sauce
- 1 lime
Instructions
- Heat the oil in a large pan with a lid over medium-high heat.
- Add the diced onion and cook until tender, stirring occasionally.
- Stir in the garlic powder and ginger powder, mix quickly for about 5 seconds, then add the diced tomatoes with their juices. Stir well and cook until the juices start to boil.
- Add the coconut milk, curry paste, water, and soy sauce. Stir to combine and bring to a boil.
- Add the frozen stir-fry vegetables and mix well. Once the mixture returns to a boil, lower the heat, cover, and let it simmer for 10 minutes.
- Turn off the heat, uncover, and squeeze the juice of one lime over the curry. Stir well and serve hot.
Notes
- For the best flavor: If you have the time/energy, use fresh ginger and garlic and add the curry paste to the pan to ‘temper’ it 1-2 mins before step 4.
- Add the curry paste incrementally: Start by adding just half the amount and add more, to taste, for a stronger, spicier vegan Thai red curry.
- To make it richer/lighter: Adjust the coconut milk to water/broth ratio (or use light coconut milk for an even thinner, lighter curry).
- Make it your own: Adjust the amount of curry paste, the veggies used, amount of lime, adding sweetener, etc.
