Vegan Thai Red Curry (30 Min Meal)

5 from 31 votes

This easy vegan Thai red curry uses frozen vegetables, coconut milk, and store-bought curry paste for a budget-friendly dinner that's faster than take-out.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 450kcal

Author: Toni Okamoto

Equipment

Ingredients

2 Tablespoons high-heat oil (30 ml)
1 red onion diced
1 Tablespoon garlic powder (15 ml)
1 Tablespoon ground ginger (15 ml)
14.5 ounces can diced tomatoes, with their juices (411 g)
13.5 ounces can coconut milk, full-fat or light (383 g)
1 Tablespoon red curry paste, plus more to taste (15 ml)
½ cup water (120 ml)
2 Tablespoons soy sauce (30 ml)
2 pounds frozen stir-fry vegetables, no need to thaw (907 g)
1 lime

Instructions

Heat the oil in a large, lidded pan over medium-high heat. Add the diced onion and sauté, stirring occasionally, until tender.
Stir in the garlic powder and ground ginger and cook for about 5 seconds. Add the diced tomatoes with their juices and bring to a boil.
Stir in the coconut milk, curry paste, water, and soy sauce, and bring back to a boil.
Add the frozen vegetables and stir. Once it returns to a boil, reduce the heat to low, cover, and simmer for 10 minutes.
Turn off the heat, uncover, and squeeze in the juice of the lime. Stir well.
Serve hot over rice or quinoa, with any garnishes you like.

Notes

Curry paste: Brands vary a lot in heat. Start with half the paste and add more to taste.
Fresh aromatics: For the best flavor, use fresh garlic and ginger instead of the powders, and add them a minute or two after the onion.
Deeper flavor: Add the curry paste to the pan for 1 to 2 minutes before the coconut milk to temper it.
Lighter version: Use light coconut milk, or less coconut milk and more water or broth.
Fresh vegetables: Cut them into similar-sized pieces and add the hardest ones first.

Nutrition