This Vegan Red Thai Curry is easy, healthy, packed with flavors, and comforting! It calls for a short prep time, is loaded with bold & creamy flavors, and tastes better than the takeouts. This vegan curry is totally customizable so you can use any vegetable you have on hand. This vegan red Thai curry comes together in under 30 minutes and tastes great with rice.
Red Thai Curry Recipe
Why buy takeouts? Drop the takeout this weekend and try to make this homemade version of Vegan Red Thai Curry, which is healthier, tastier, and ready in less than 30 minutes. I have shared various vegan curry recipes like cauliflower & chickpea curry, vegan potato curry, or chickpea butternut squash curry, but this Vegan Red Thai Curry is my all-time favorite!
Vegan Thai food is my ideal comfort food, especially Thai curries. It just had the proper amount of heat and is jam-packed with flavors. Vegan Thai curries are naturally gluten-free and healthy. Plus, they are quite versatile and fully customizable, you can toss in any of your favorite veggies.
Additional Bonus: It’s a great option for meal prep as leftovers stay well in the fridge. Also, its freezes well!
Why You’ll Vegan Red Thai Curry
- Easy and quick one-pot recipe
- Vegetarian, vegan, refined sugar-free, and naturally gluten-free Thai curry recipe
- Its a healthy, comforting, and perfectly flavored recipe great for weeknight dinners
- Everything comes together in under 30 minutes
- Easily customizable and calls for a regular pantry staple
- It’s best for meal prep
- Best pocket-friendly recipe
Ingredients in Red Thai Curry
Check out the full ingredients list along with the quantity below in the recipe card.
- Red Thai Curry paste: Red Thai curry paste is the key ingredient in Thai curries. You can use the store-bought or you can also make it yours at home.
- Coconut milk: to achieve a creamy coconut sauce, you need to use full-fat canned coconut milk. Light coconut milk will also work but it will make the curry more thin or runny.
- Vegetables: This Thai curry is fully customizable, feel free to use your preferred veggies. I honestly just used what I had in the fridge! Bell pepper, carrot, peas, cauliflower, and some spinach.
- Tomatoes: I love using the fresh diced tomatoes in the Thai curries, as it adds extra richness and flavor to the curries. You can also use the canned tomatoes (i recommend the roasted tomatoes)
- Coconut sugar: a dash of sugar helps the curry to balance the flavor.
- Ginger, garlic, and onion: Store-bought curry paste is best for a short cut but to boost the flavor you need some extra ingredients like ginger, garlic, and onion. These 3 ingredients help to enhance the flavor and create a delicious aroma.
- Liquid Aminos/Soy Sauce/Tamari: any of this will work.
- Lime juice: lime juice helps to enhance the hidden flavor of the curries and give you a burst of it all at once.
How to Make Vegan Red Thai Curry:
- Heat a heavy pot over low to medium heat. Add oil and chopped onion. Saute the onion until they become soft and translucent. Add minced garlic and ginger, and the red curry paste. Cook them for about 3 to 4 minutes.
- Add 2 tbsp of coconut oil, and add bell pepper, carrots, and cauliflower. Add salt, black pepper, coconut sugar, and liquid amino and give it a nice stir to combine everything.
- Lower the heat, and cook for about 6 to 8 minutes or until the carrots become tender.
- Add the coconut milk and stir it, let it simmer for about 5 to 8 minutes.
- Add spinach or kale on the top (optional), and stir in the sriracha or red sauce.
- Squeeze a lemon wedge and garnish the vegan curry with chopped coriander leaves. Enjoy the warm vegan Red Thai curry with rice, naan, or flatbread.
Tips for Making The Best Vegetable Red Thai Curry
- Make your own red Thai paste: If you have time make your own homemade Thai red curry paste. You can follow this recipe and it has both vegan and gluten options.
- Do not boil the coconut sauce: make sure to keep your eye on the coconut sauce, if it boils up it may split and spoil the flavor. Keep the heat low and let it simmer not boil.
- Coconut milk: if you want a creamy and rich consistency in your vegan Thai curry then, I recommend using full-fat coconut milk for the homemade curry. However, light coconut milk will create good results and still taste delicious.
- Serve the vegan Thai red curry with rice for the ultimate comforting bowl. This curry best pairs with any white or brown (basmati or jasmine). Alternatively, you can also serve the curry over quinoa.
- For extra flavor and heat, add sriracha or red sauce.