This vegan Thai red curry will make you feel like you are at your favorite authentic Thai restaurant right in your own kitchen! It's packed with veggies, coconut milk, and perfectly blended herbs and spices. Best of all it's made in 1 pot in less than 30 minutes! It's hard to believe that something that tastes so good can be so quick and easy to make!
❤️ This recipe is
- simply delicious and tastes like authentic Thai red curry!
- quick and easy to make!
- vegan, gluten-free, soy-free, and nut-free so nearly everyone can enjoy it.
- great for dinner parties - Just keep a pot of the curry sauce warm and let your guests serve it over their choice of rice or rice noodles!
- a flexible meal that tastes great with a variety of vegetables and vegan protein.
- you can adjust the spice level to suit your taste.
🧾 Ingredients and substitutions
- Vegetables - Onions, bell peppers, broccoli, cauliflower, zucchini, cucumber, mushrooms, green beans, sweet potato, and kale are all great choices. You just need about 3 cups of whatever veggies that you choose.
- Oil - any neutral flavor oil to lightly fry the vegetables.
- Coconut Milk - A can of full-fat coconut milk works best. You can use light coconut milk, however, it won't be as rich and creamy. (You can also use coconut cream for a very rich sauce).
- Vegetable Broth - to make the sauce more liquidy and account for some evaporation while it simmers. (You can use water if you don't have broth.)
- Red Curry Paste - You can find Thai brand red curry paste in most grocery stores. I find that it is not as spicy and flavorful as I would like, so I use Maesri red curry paste that I find at my local Asian market or order from Amazon. (If you use the Thai brand curry paste, you may need more than 2 tbsp to get it flavorful enough).
- Pineapple - Either fresh or canned. An optional, yet delicious addition to the spicy, savory curry sauce. The sweetness of the pineapple just balances out the flavors. You can also use cooked butternut squash or sweet potatoes to add sweetness to this dish.
- Ginger - (Optional)about 1/4 inch of the ginger root freshly ground with a microplane.
- Fresh Herbs - Cilantro and fresh basil add color and a burst of fresh flavor to this dish and are highly recommended.
- Salt - for flavor.
- Lime Juice - adds acidity to balance out the sweetness. (optional).
- Protein - (Optional) If you want to make this a more filling meal, you can add pan-fried tofu, baked tofu, crispy fried tofu, or even a vegan "chicken" to the sauce.
- Rice or Rice Noodles - to serve the vegetable red curry sauce over top of. White rice, brown rice, rice noodles, bean thread noodles, or sweet potato noodles all work well.
🔪 Helpful tools
- A medium-sized pot - to cook the veggies and make the sauce.
- Spoon - to stir the sauce and serve it over rice or noodles.
- Microplane - for grating ginger if you choose to add it.
- Cook your choice of rice or noodles according to package directions.
- Saute sliced onions in a little oil until slightly translucent.
- Add cut vegetables of choice, sprinkle with salt, and continue to saute them for about 3 minutes.
- Pour in a can of coconut milk, broth, red curry paste, freshly grated ginger. Stir well and simmer on low for about 10 minutes.
- Add the pineapple cubes (Or cooked squash or sweet potato - optional to add sweetness).
- Add pan-fried tofu, crispy fried tofu, vegan chicken, or other protein of choice if desired.
- Stir well and simmer on low for about 10 more minutes.
- Add a squeeze of lime juice or some rice wine vinegar for a little acidity.
- Top with fresh basil and/or cilantro and serve over rice or noodles.
👩🏻🍳 Pro tips
- If you choose not to add pineapple or another sweet vegetable like butternut squash or sweet potato, then add 1 tablespoon of brown sugar to the sauce for added sweetness.
- If you want the flavors to blend more, you can simmer the coconut milk, vegetable broth, and red curry paste covered over very low heat for 30 minutes before adding to the veggies or store the simmered sauce in the fridge for up to 3 days before pouring over sauteed veggies.
- Adjust the spice level by adding more or less of the red curry paste. The spiciness will vary between brands and even different batches of the same brand, so you may want to start with a small amount and keep adding until it suits your taste.
🥘 How to make it in a crockpot
This vegan Thai red curry is a great dish to make in a crockpot. It can slow cook all day, allowing the spices to absorb through the sauce. It's perfect for those days when everyone is eating at different times, or you just want to get it ready ahead of time. Your red curry sauce can just be warm in the crockpot waiting to be served over rice or noodles.
- Add the veggies of choice, a can of coconut milk, water (plus an additional 1/2 cup water or broth), red curry paste, salt, and pineapple (optional) to your crockpot.
- Stir well, cover, and turn to low for about 3 hours.
- Add fresh cilantro and/or Thai basil and a squeeze of lime and turn to warm until you are ready to serve over rice or rice noodles.
🥡 Storage and reheating
One of my favorite things about this dish is that it's great for meal prep! It tastes even better the next day after the flavors have time to blend, so it works great to make a big pot for dinner and then prep lunches for the rest of the week.
Refrigerate: The vegan Thai red curry will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: Red curry freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat the curry in the microwave for about 2-3 minutes or reheat in a pot on the stovetop until warm.
🌟 More Asian inspired meals
📌 Be sure to follow me on Pinterest for new vegan recipes!
A red curry sauce made with coconut milk to be served over rice or noodles.
- 4 cups rice or rice noodles cooked according to package directions
- 1 tablespoon neutral-flavored oil (like canola oil for frying veggies)
- 1 medium onion
- 3 cups vegetables of choice (broccoli, cauliflower, mushrooms, bell peppers, kale,
- 1 teaspoon salt
- 1 cup pineapple (cubed) (or another sweet vegetable like butternut squash or sweet potatoes)
- 1 13.5 oz can coconut milk (full fat) or coconut cream
- 1/2 cup vegetable broth (or water or pineapple juice)
- 2 tablespoon red curry paste (use 1 tbsp for mild or up to 3 tbsp for extra spicy)
- 1/4 inch fresh ginger grated
- 1 1/2 cups fried tofu (optional) or vegan "chicken" strips or other protein of choice.
- 1 tablespoon lime juice or rice wine vinegar
- 1/4 cup fresh basil and/or cilantro
Cook your choice of rice or noodles according to package directions.
Saute sliced onions in a little oil until slightly translucent.
Add cut vegetables of choice, sprinkle with salt, and continue to saute them for about 3 minutes.
Pour in a can of coconut milk, broth, red curry paste, freshly grated ginger. Stir well and simmer on low for about 10 minutes.
Add the pineapple cubes (Or cooked squash or sweet potato - optional to add sweetness).
Add pan-fried tofu, crispy fried tofu, vegan chicken, or other protein of choice if desired.
Stir well and simmer on low for about 10 more minutes.
Add a squeeze of lime juice or some rice wine vinegar for a little acidity.
Top with fresh basil and/or cilantro and serve over rice or noodles.
- If you choose not to add pineapple or another sweet vegetable like butternut squash or sweet potato, then add 1 tbsp of brown sugar to the sauce for added sweetness.
- If you are making this in a crockpot, use an additional 1/2 cup of water to account for the moisture that will evaporate.
- If you are using canned pineapple, save the juice from it's can and add it to the curry sauce to replace the water.
- To make mild curry sauce use 1 tbsp or even less if you don't like spicy food.
- To make a spicy curry sauce add up to 3 tbsp of red curry paste to the sauce.
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