Vegan Thai Red Curry (30 Min Meal)

5 from 31 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 487kcal

Author: David Sterkel

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.

Nutrition