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A blue bowl full of red Thai Curry served over rice.

Red Thai Curry with Vegetables

A red curry sauce made with coconut milk to be served over rice or noodles.

Course Main Course
Cuisine Thai, vegan
Keyword red Thai curry, Red Thai Curry with Vegetables, vegan red thai curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 374 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

  • 4 cups rice or rice noodles cooked according to package directions

For the red Thai curry sauce

  • 1 tbsp oil like canola oil for frying veggies
  • 1 medium onion
  • 3 cups vegetables of choice (broccoli, cauliflower, mushrooms, bell peppers, kale,
  • 1 tsp 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 water (or replace water with pineapple juice)
  • 2 tbsp red curry paste (use 1 tbsp for mild or up to 3 tbsp for extra spicy)
  • 1 1/2 cups fried tofu (optional) or vegan "chicken" strips or other protein of choice.
  • 1 tbsp lime juice or rice wine vinegar
  • 1/4 cup fresh basil and/or cilantro
US Customary - Metric

Instructions

  1. Cook your choice of rice or noodles according to package directions.

To make the red curry sauce:

  1. Saute sliced onions in a little oil until slightly translucent.

  2. Add cut vegetables

    of choice and continue to saute them for about 3 minutes. Sprinkle vegetables with salt.

  3. Pour in a can of coconut milk, red curry paste, and water. (or pineapple juice).

  4. Add the pineapple

    cubes (or cooked squash/ sweet potato). (optional for added sweetness).

  5. Stir well and simmer on low for about 10 minutes.
  6. Add a squeeze of lime juice or some rice wine vinegar for a little acidity.
  7. Top with fresh basil and/or cilantro and serve over rice or noodles.

Recipe Video

Recipe Notes

  • 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. 
Nutrition Facts
Red Thai Curry with Vegetables
Amount Per Serving (1 cup)
Calories 374 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 436mg19%
Potassium 407mg12%
Carbohydrates 78g26%
Fiber 6g25%
Sugar 14g16%
Protein 8g16%
Vitamin A 5510IU110%
Vitamin C 21mg25%
Calcium 68mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.