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Red Thai Vegan Curry is creamy, warm and comforting and inspired by the rich flavors of authentic Thai red curry. This Thai curry with vegetables can be customized with your favorite vegetables and served over rice or noodles for a delicious dish in just 35 minutes. It’s the perfect vegan dish that everyone will enjoy.
Vegan red curry has a bright, flavorful, and totally to-die-for sauce. It’s moderately spicy, bold and can be served for lunch or dinner. It’s easy to double and stores well for simple meal prep. Thai red curry with vegetables is the type of meal you should always have the ingredients for on hand.
If you love curry, try my Thai Red Curry Chicken recipe.
Why You’ll Love This Authentic Thai Red Curry
- It’s got a bold flavor. Vegan red curry is spicy, coconut-y and deeply delicious.
- It’s quick. Take-out can be convenient, but making authentic Thai red curry is simple and only takes about 35 minutes to prepare.
- It’s perfect for meal prep. Make this Thai curry with vegetables early in the week for easy lunches all week long. Make a double batch and freeze the extra for an easy meal later.
Vegan Red Curry Ingredients
- Coconut Oil: or use another oil that stands up well to high heat.
- Aromatics: garlic, ginger, and yellow onion add flavor and aroma to the dish.
- Vegetables: Red bell pepper, carrots, chickpeas, snow peas, and spinach are fresh and filling.
- Red Curry Paste: Available in jars in the Asian section of the grocery store. Curry paste is different from curry powder.
- Coconut Milk: use full fat or light canned coconut milk
- Salt: for seasoning
- Limes: fresh lime juice has better flavor than bottled lime juice, and the wedges can be used as a garnish.
- Thai basil: Thai basil leaves are sturdier than regular basil, but the flavor is similar. Use regular basil if Thai basil isn’t available.
How To Make Red Thai Vegan Curry
- Saute the aromatics and vegetables. Heat coconut oil over medium heat in a large skillet. Add minced garlic, ginger, and onion. Saute for a couple of minutes. Add the bell peppers and carrots and saute for 3-4 minutes. Add the red curry paste and cook for a minute.
- Make the sauce and wilt the spinach. Pour in the canned coconut milk and salt and bring it to a boil. Add the chickpeas and snow peas and cook for 5-6 minutes on medium heat. Add the spinach and simmer for 2 more minutes until wilted.
- Garnish. Finally, add a fresh lime juice and garnish it with Thai basil.
- Serve. Serve the red Thai curry with white rice to enjoy.
Tips To Make Thai Curry with Vegetables
- Don’t skimp on the aromatics like garlic, ginger and onions.
- Full fat coconut milk is going to make this curry rich and delicious.
- Cut your vegetable to the same size, so they cook evenly.
- Swap in your favorite vegetables or use what you have on hand.
- If your grocery store has a salad bar, that’s a great place to score all the veggies you need with little or no prep work.
- Some curry paste contains shrimp paste, so check labels for a truly vegan dish.
- Add baked or fried tofu if desired.
- Add red chili flake, sliced red chillis or chili oil to kick up the heat.
Frequently Asked Questions
Curries are generally loaded with healthy ingredients like lots of vegetables. Full fat coconut milk is calorie-dense, but you can lighten this up a bit by using light coconut milk. Rice is also high in carbohydrates, so you can limit the rice or eliminate it altogether.
Red curry paste is a mild to moderately spicy mixture of red chilies, oil and aromatics such as lemongrass, garlic, and cilantro. Some brands of red curry paste contain shrimp paste, so be sure to read the label to keep this recipe vegan.
The main difference between the colors of curry paste is the types of chilis used for the curry base. The flavorings and aromatics added to the paste and the heat level can vary between brands and colors. Generally, yellow is considered the mildest. Each brand of curry paste has its own distinct flavor, so experiment to discover your favorite.
The flavor of curry will often be richer and more full-bodied the next day. Leftover curry is a wonderful thing. Curry can be stored in an airtight container in the fridge for up to 5 days.
Reheat in the microwave or in a skillet over medium-high heat.
Cool and then transfer the curry to a freezer safe container or bag and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the microwave or in a skillet over medium-high heat.
Serve Thai red curry with rice, noodles, naan or flatbread to soak up the rich sauce.
More Vegetable Loaded Recipes
- Homemade Vegetable Soup
- Air Fryer Shrimp and Vegetables
- Skillet Salmon with Vegetables
- Sesame Broiled Salmon Recipe with Vegetables
- Garlic Beef Stir Fry with Vegetables
I hope you enjoy all the recipes I share with you, including this delicious Authentic Thai Red Curry recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Red Thai Vegan Curry
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 small yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, thickly sliced
- 3 tablespoons red curry paste
- 1 15 oz. coconut milk, canned
- 1 teaspoon salt
- 1 cup canned chickpeas
- 25-30 pieces fresh snow peas
- 2 cups fresh spinach
- ½ fresh lime juice
- Thai basil, to garnish
- Lime wedges, to serve
Instructions
- Heat coconut oil over medium heat in a large skillet. Add minced garlic, ginger, and onion. Saute for a couple of minutes.
- Add the bell peppers and carrots and saute for 3-4 minutes. Add the red curry paste and cook for a minute.
- Pour in the canned coconut milk and salt and bring it to a boil. Add the chickpeas and snow peas and cook for 5-6 minutes on medium heat.
- Add the spinach and simmer for 2 more minutes until wilted.
- Finally, add a fresh lime juice and garnish it with Thai basil.
- Serve the red Thai curry with white rice to enjoy.
Notes
- Don’t skimp on the aromatics like garlic, ginger and onions.
- Full fat coconut milk is going to make this curry rich and delicious.
- Cut your vegetable to the same size, so they cook evenly.
- Swap in your favorite vegetables or use what you have on hand.
- If your grocery store has a salad bar, that’s a great place to score all the veggies you need with little or no prep work.
- Some curry paste contains shrimp paste, so check labels for a truly vegan dish.
- Add baked or fried tofu if desired.
- Add red chili flake, sliced red chillis or chili oil to kick up the heat.
