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This Thai red curry recipe is healthy, quick, simple, and also so easy to make! In addition, it’s vegan, gluten-free, customizable, and perfect for meal prep!
This vegan Thai red curry is perfect to enjoy by itself, with a side of rice or quinoa. It’s cozy, filling, full of vegetables and restaurant-style but better than take-out!
I love Thai food as you can see from my vegan Pad Thai, peanut curry or peanut noodles recipes so this Thai red curry recipe is another favorite. It is perfect for a weeknight dinner, meal-prep, and also makes amazing leftovers just like my vegan pumpkin curry.
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
Where to buy Thai red curry paste
Good quality Thai red curry paste really makes this dish so keep that in mind. You can either buy it in the Asian food section at your grocery store or you can also buy it online.
How to make vegan Thai Red Curry Recipe
The best thing about this Thai red curry is that you can really use any veggies so play around with it. I added bell peppers, carrots, cauliflower, and kale but you can use broccoli, spinach, butternut squash, mushrooms, or sweet potatoes.
Thai Red Curry Paste
We will be using a couple of tablespoons of the red curry paste but feel free to use more for added flavor. If you are vegan, make sure to get vegan paste so I would check the ingredients.
I like using yellow onion for cooking but you can also use white or red. I find that yellow onions caramelize a lot better and I like to slice it thinly for this dish.
This recipe calls for 3 cloves of garlic but you can add less or more. When garlic cooks with the onions, it gives an amazing aroma.
We will be using a 14-ounce full-fat unsweetened coconut milk in a can. When coconut milk and curry paste mix, it creates a delicious and also creamy sauce.
Fresh ginger really makes this dish so I don’t recommend subbing for ground ginger. Also, it is important to mince the ginger really well so it blends with the flavors.
I like adding a tablespoon of maple syrup so it can bring out the flavors. You can also use coconut sugar or another sweetener of choice.
At the end of the cooking, adding a couple of tablespoons freshly squeezed lime juice gives that tangy flavor. You can also use lemon juice if you prefer.
Coconut Aminos or Soy Sauce
I like using coconut aminos to keep the dish soy-free and gluten-free but you can sub for soy-sauce or tamari. We’ll be adding it at the end of the cooking for a salty flavor.
I highly recommend garnishing it with Thai basil because it really gives that restaurant-style authentic taste. I actually grow my own Thai basil since I can add it to so many Thai dishes!
How to Make the Thai Red Curry Recipe Step by Step
This recipe is very easy to make so you will skip take-out!
- First, you will need to cook the onions until caramelized.
- Next, you will add the garlic and ginger and saute for another minute until fragrant.
- And then we will add the vegetables except for kale and cook for a few minutes. Next, we’ll add the curry paste, cook for a minute or two.
- And then add the coconut milk, water, kale, and maple syrup and cook until soft. After it’s cooked, we will be adding the lime juice and coconut aminos and give it a stir. You can also add the Thai basil before stirring if you are using it.
Tips & Variations
- If you use light coconut milk, the dish won’t be as creamy so keep that in mind.
- Add tofu for more protein and also more filling dish.
- You can use any kind of vegetable you want such as broccoli, sweet potato, zucchini, spinach, butternut squash. You can also use frozen vegetables if that’s what you prefer.
- Maple syrup gives a little sweetness but if you want it sweeter, you can add a little more. You can also add more lime juice for citrusy flavor.
- Always adjust to taste and add more salt if needed!
What is Vegan Thai Red Curry Served With
- Serve it with basmati rice or brown rice.
- You can also try it with my cilantro lime quinoa recipe!
- Try serving it with noodles as well.
How to store it
You can store leftovers can be stored in the refrigerator in an airtight container for up to 3 to 4 days. It tastes even better the next day!
This healthy recipe comes together so fast and it is very easy and customizable. It is also:
- Vegan & Gluten-free
- Hearty, Warming & Filling
- Flavorful & budget-friendly
- Perfect for meal prep and freezer friendly
- Also so delicious!
More Vegan Soup & Stew recipes to try
- BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
- EASY VEGAN CHILI RECIPE (HEALTHY)
- VEGAN POTATO LEEK SOUP RECIPE (HEALTHY & CREAMY)
- VEGAN SPLIT PEA SOUP (STOVETOP OR INSTANT POT)
- RED LENTIL SOUP RECIPE (STOVETOP OR INSTANT POT)
- CHANA MASALA RECIPE (EASY & VEGAN)
- RED LENTIL DAL RECIPE (VEGAN & EASY)
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This Thai red curry recipe is healthy, quick, simple, and also so easy to make! It’s vegan, gluten-free, customizable, and perfect for meal prep!
- 1 onion (thinly sliced or diced)
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 bell peppers (thinly sliced)
- 2 carrots (thinly sliced)
- 2 cups cauliflower florets
- 2 cups kale (thinly sliced)
- 2 tbsp plus 1 tsp Thai red curry paste
- 1 14 ounce can of full-fat coconut milk
- 1 tbsp coconut aminos (sub for soy sauce or tamari)
- 1 tbsp maple syrup
- 1/2 cup water
- 1 tbsp lime juice
- 1 tbsp coconut oil (sub for avocado oil or olive oil)
- Dash salt
- Optional: Thai basil for garnish
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the sliced onion and cook until caramelized about 3 to 5 minutes.
- Next, add the garlic and ginger and saute for 30 seconds until fragrant.
- Add the cauliflower, bell peppers, and carrots into the pan and continue cooking for 5 minutes, stirring often.
- Add the curry paste to the pan and cook for 1 minute. Now, add the coconut milk, water, maple syrup and kale. Bring to a simmer, then lower the heat, cover the pan, and cook for 10 minutes until the vegetables are soft, stirring occasionally.
- Remove from the heat and add the coconut aminos, lime juice, salt, chopped Thai basil (optional), and stir. Serve with rice or quinoa on the side.
If you use light coconut milk, the dish won’t be as creamy.
Add tofu for more protein.
Change up the vegetables and use broccoli, sweet potato, zucchini, spinach, or butternut squash. You can also use frozen vegetables.
Add more maple syrup for sweetness or lime juice for citrusy flavor.
Always adjust to taste and add more salt if needed!
- Serving Size: 6
- Calories: 154
- Sugar: 9g
- Sodium: 241.2mg
- Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 15.9g
- Fiber: 3.4g
- Protein: 9g
- Cholesterol: 0mg
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