Are you a fan of Thai comfort food and looking for a veggie packed meal? Try our vegan Thai red curry! It's fresh, healthy, and cooks in 30 minutes; plus, it tastes better than what you'd get from a restaurant. With its rich and bold flavors, it's bound to be a crowd pleaser.
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Vegan Thai red curry is made with pantry staples that are easy to find at most grocery stores. Feel free to swap out other vegetables if you need to use up produce in your fridge.
- Oil: coconut oil
- Aromatics: onion, garlic, ginger (Make sure to use fresh ginger, as it tastes much better.)
- Red curry paste: make sure it has no shrimp paste in it, or make your own.
- Fresh vegetables: bell peppers, carrots, broccoli, bok choy stems and leaves
- Canned vegetables: baby corn (rinsed well to reduce sodium) or bamboo shoots
- Liquids: full fat unsweetened coconut milk, vegetable broth
- Acid: rice vinegar, freshly squeezed lime juice
- Sweetener: maple syrup
- Spices: salt, red pepper flakes
- Fresh herbs: cilantro
Is Thai curry vegan?
If you are ordering this at a Thai restaurant, ask if the red curry paste has shrimp paste in it, and then ask for no chicken broth or fish sauce. Our Thai curry recipe is vegan as long as the red curry paste you use is suitable for vegan diets.
Do Thai curries have dairy?
Traditionally, Thai red curry is made with coconut milk, so it's dairy free.
Is Thai Kitchen red curry paste vegan?
Yes, this brand of Thai red curry paste is suitable for vegan diets, and it isn't spicy. If you want a spicier paste, use Maesri (affiliate).
Is Thai red curry healthy?
If this recipe is divided into 4 equal servings, there are 318 calories, 30g of carbs, 5.3g of protein. This recipe is also high in vitamin C and vitamin A. For more nutritional information, please scroll to the end of the recipe card.
How to Make
Gather all the ingredients and have everything prepped ahead of time.
Heat up the oil in a 10-inch skillet, then saute the onion until soft. Add the garlic and ginger and cook until fragrant. Stir in the Thai red curry paste and fry for 1 minute.
Deglaze the skillet with ¼ cup of vegetable broth.
Add the 6 chopped vegetables (yellow and red bell pepper, carrots, broccoli florets, bok choy stems, and the baby corn) and cook for a few minutes.
Pour in the full fat coconut milk, vegetable broth, liquid aminos or soy sauce, rice vinegar, and maple syrup. Stir, cover, and bring to a light boil, then reduce heat and simmer for 7 minutes.
Stir in the bok choy leaves and cook until wilted then remove from heat.
Add salt and fresh lime juice. Stir, taste and adjust seasonings, if necessary.
Serve with fluffy Jasmine rice and garnish with fresh cilantro, lime wedges and a sprinkle of red pepper flakes and a drizzle of sriracha.
- Want different fresh vegetables? Try cauliflower, snow peas, tomatoes, zucchini, eggplant, yellow squash or pumpkin.
- Want different greens? Try kale or spinach.
- Want a different oil? Try olive or sesame.
- Don't have liquid aminos? Use tamari or coconut aminos to keep it gluten free.
- Want a different sweetener? Use coconut sugar, palm sugar, or brown sugar.
- Want more vegan friendly protein? Add shiitake mushrooms, baked cubed tofu, or chick peas.
- Don't want rice? Use cauliflower rice, quinoa, rice, ramen noodles, or naan bread.
- Want to add meat? Try chicken, beef, pork, or shrimp.
- Have everything chopped and ready before you start cooking.
- Cut the vegetables similar in size.
- Use 6 cups of vegetables, not including the greens.
- Use onion, garlic and ginger for the aromatics.
- Fry the Thai red curry paste in oil to release its fragrance.
Other Thai Recipes
Other Asian Recipes
- Green Curry Lentils
- Crispy Baked Teriyaki Tofu
- Vegetable Stir Fry with Orange Sauce
- Sticky Asian Chicken Thighs
- Chicken and Broccoli Stir Fry
- Copycat Chick-fil-a Asian Salad
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Vegan Thai Red Curry
For the Curry
- 1 tablespoon coconut oil
- 1 cup yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 cup red bell pepper, sliced in 2-inch strips
- 1 cup yellow bell pepper, sliced in 2-inch strips
- 1 cup carrots, cut in matchsticks
- 1 cup broccoli florets
- 1 cup baby corn, canned rinsed well
- 1 cup bok choy stems, chopped
- 14- ounce can full-fat coconut milk, unsweetened
- ¾ cup vegetable broth
- 1 tablespoon liquid aminos or soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons maple syrup
- 3 ½ cups bok choy leaves
- 1 teaspoon salt
- 3 tablespoons lime juice
For the Garnish
- ⅓ cup fresh cilantro leaves
- 1 medium lime, quartered
- 1 tablespoon red pepper flakes, optional
- Drizzle of sriracha, optional
- Cook some jasmine rice according to the directions on package. Make enough to have 4 cups of cooked rice.
- Heat up the coconut oil in a large skillet over medium high heat. Saute the onion until soft, roughly 3 minutes. Add the garlic and ginger and stir constantly for 1 minute.
- Reduce the heat to medium, add the Thai red curry paste, and cook for 1 minute, stirring constantly. Deglaze the pan by pouring in ¼ cup of vegetable broth and scraping off any browned bits from the pan with a wooden turner.
- Add the yellow and red bell pepper, carrots, bok choy stems, broccoli, and baby corn. Cook for a few minutes until the vegetables are more tender, stirring occasionally.
- Pour in the coconut milk, ½ cup of vegetable broth, liquid aminos (soy sauce), rice vinegar and maple syrup. Stir, cover, and bring to a gentle boil over medium heat. Reduce heat to medium low and simmer for 7 minutes.
- Add the bok choy leaves, then stir. Cook uncovered for 3 minutes.
- Remove from the heat, stir in 1 teaspoon of salt, then pour in 3 tablespoons of freshly squeezed lime juice. Taste and adjust seasonings, if necessary.
- Serve this vegan Thai red curry hot over jasmine rice, ramen, or rice noodles and garnish with cilantro and a lime wedge. Sprinkle on red pepper flakes and drizzle on some sriracha if you like it spicy.
- Before you start cooking, have everything chopped and ready to go.
- For even cooking, cut the vegetables similar in size.
- To make a more filling dish, use 6 cups of vegetables, not including the greens.
- Aromatics (onion, garlic, and ginger) should be fresh, not dried or pre-minced.
- To release its fragrance, fry the red curry paste in oil.