Vegan Thai Red Curry with Mixed Vegetables

Name: Vegan Thai Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup vegetable broth; 1 small white onion (diced); 1 tbsp fresh ginger (minced (about 1 inch)); 2 cloves garlic (minced); 1 red bell pepper (cut into thin slices); 1 yellow bell pepper (cut into thin slices); 2 carrots (peeled and sliced on the diagonal); 2 tbsp Thai red curry; 1 cup leaf spinach; 1/2 cup frozen peas; 14 oz light coconut milk (canned); 2 tbsp tamari (or soy sauce); 1 tsp coconut sugar; 2 tsp lime juice; cilantro (chopped for garnish); 1 cup brown jasmine rice; 1 1/4 cup water

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This authentic Vegan Thai Red Curry is simple to make, and WAY healthier than take out! Made with a combination of vegetables with spicy red curry in a creamy coconut milk sauce, it’s served alongside Jasmine rice and topped with fresh herbs! Ready in 30 minutes, it’s a quick and healthy weeknight meal!

Vegan Thai red curry in bowl served with rice, and wedge of lemon, with chopsticks.

My husband LOVES Thai food! He literally dreams about it. We recently moved to a new state, and we have yet to find a Thai restaurant that rivals our favorite place back home.

My husbands go-to dishes are Pad Thai, or course, and when he can find a good one, Gang Pak, which is a red curry with mixed vegetables.

While my husband could eat Thai food everyday of the week, I find the take-out versions much too heavy and greasy. I love all of the flavors, and the mix of vegetables in a creamy coconut curry sauce, but I could do without the extra oil!

In an effort to appease both of our desires, my husband with an authentic red curry that rivals his favorite dish from back home, and me, something that’s full of flavor but light, I created this Vegan Thai Red Curry with Mixed Vegetables!

It’s chock full of healthy greens, bell peppers, carrots, and aromatics like red onion, garlic, and ginger! The red curry paste combined with light coconut milk gives this dish a rich flavor without the extra calories and fat. It’s finished with a touch of acidity in the form of lime, and fresh cilantro on top!

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Why This Recipe Works
Ingredient List and Notes
Tools and Equipment
Instructions
FAQS
How to Serve
How to Store and Keep
Variations and Substitutions
Expert Tips
Check out these vegan curry recipes!
Recipe

Vegan Thai red curry served in wide bowl with brown jasmine rice, and two wedges of lime, topped with chopped cilantro.

Why This Recipe Works

Vegan
Gluten-Free
Dairy-Free
Oil-Free
Great meal prep recipe
Easy ingredients you can find at your local grocery store
Quick 30 minute meal
Rich in Vitamins and Minerals
Half the Calories and Fat of take-out versions
You can change it up to use the produce you have on hand.
The kids will like it too since it’s not too spicy but nice and creamy.

Ingredient List and Notes

Coconut milk, onions, ginger, tamari, cilantro, lime wedges, red pepper, yellow pepper, two carrots, coconut sugar, red curry paste, and minced garlic.

Jasmine Rice: I opted to use jasmine rice for this recipe as it is the most authentic rice to serve with Thai. However, you can also use a basmati rice, or long grain brown rice, or white rice if you prefer.

Vegetables: Red peppers, yellow peppers, snow peas, carrots, leaf spinach, and red onion round out the vegetables. However, feel free to use any of the vegetables you have available in your refrigerator. I recommend using a colorful blend, and adding a leafy green such as kale, or even Swiss chard.

Aromatics: Garlic and ginger produce tons of flavor in this dish.

Red Curry Paste: When purchasing a red curry paste, look for one that is vegan. I recommend the Thai Kitchen brand. It is gluten-free and vegan. Avoid curry pastes with fish sauce.

Coconut Milk Sauce: You can go with a light or regular coconut milk. I choose to use a light coconut milk to reduce the overall calories and fat. I still find it to be ultra luxurious and creamy! To the sauce I add some tamari (or soy sauce), coconut sugar, and a touch of lime for acidity. Top with fresh chopped cilantro.

Optional Additions: If you’d like to add some protein to this dish, add some cubed tofu, or chickpeas.

For complete measurements go to the bottom of the post to the recipe card!

Tools and Equipment

One of my favorite must have kitchen tools is a great cast iron pot. This Lodge 6 quart dutch oven is perfect for soups, curries, chilis and all your one pot meal needs. When it come to kitchen utensils I’m on the lookout for natural eco-friendly tools. This Ubae Teak Kitchen tool set fits the bill! They are quality tools and all natural.

Instructions

Prepare the Jasmine Rice: Add water and rice to a medium saucepan. Bring to a simmer on medium-high heat. Reduce the heat to low-medium. Place lid on top. Gently simmer for 12 minutes or until water is absorbed. Keep the lid on, remove from heat, and allow to sit for 10 minutes. Fluff with a fork.

Prepare the Vegetables: Before you get started cooking, prep your vegetables. Thinly slice the red and yellow bell pepper into long strips. Peel and chop the carrots into ¼ inch diagonal pieces. Dice onion. Mince garlic, and grate ginger. Rinse the leaf spinach and pat dry.

Chopped carrots, leaf spinach, minced ginger, and chopped red and yellow peppers in bowls.

Heat Skillet: Using a large skillet or dutch oven, on medium heat, add ¼ cup of vegetable broth (or soy sauce if not gluten-free). Add the diced onion, and garlic. Stir to combine. Allow to cook for 3-5 minutes or until onions are translucent. Add the ginger, and cook another minute, stirring consistently.

Onions, ginger, and garlic sautéing in pot.

Add Peppers and Carrots: Add the sliced bell peppers and carrots. Stir to combine. Cook for an additional 5 minutes, stirring frequently, until peppers soften.

Onions, garlic, ginger, carrots, and yellow and red pepper slices sautéing in pot.

Make the Coconut Sauce: Add the coconut milk, Thai red curry paste, coconut sugar, and tamari (or soy sauce). Stir to combine. Bring to a simmer, reduce heat to medium. Simmer for 5-10 minutes or until carrots and bell peppers have softened.

Red and yellow sliced peppers and carrots in a red coconut curry sauce in pot.

Add Spinach: Stir in the frozen peas and leaf spinach. Cover and steam for 2 minutes of until spinach wilts. Remove from heat.

Vegan thai red curry with added spinach leaves that haven't wilted.

Final Touches: Add lime juice, and if needed extra tamari or soy sauce for more flavor. Serve over jasmine rice. Top with fresh chopped cilantro, and red pepper flakes.

Vegan Thai red curry in pot with mixed vegetables.

FAQS

Which curries are vegan?

When it comes to Indian curries most are vegetarian but when you’re vegan and looking for a curry recipe you’ll find that many use yogurt, butter, ghee, or paneer. These are all dairy products. If you go to an Indian restaurant to order curry look out for these ingredients. Naan and chapati also contain dairy in the dough.

Chana Masala is a typical vegan curry that is almost always vegan since it doesn’t use butter. Many Indian dishes use oil instead of butter, so if you’re eating out at an Indian restaurant ask your server if oil is used.

What is red curry paste?

There are many different varieties of curry pastes, and curry powders. Some include Thai green curry paste, yellow curry paste, and red curry paste, as well as different varieties of dried curry spice mixes.

Red curry paste also know as kreung gaeng phet daeng is made by adding up to 20 red chilies to give it a red color and make it spicy. Some chefs have reduced the number of chilies and instead added chili powder and tomato sauce to give it that red hue.

What is green curry paste?

Thai green curry is typically made with green chilis which is what gives it the distinct green color. Other ingredients include shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.

A little goes a long way when you use Thai green curry. It’s big on spice! I use a store bought green curry paste, but if you’re feeling up to it this is an excellent recipe for a homemade Thai Green Curry by Curious Cuisiniére.

What makes this Thai curry healthy?

Spinach is a superfood which means that’s packed with nutrients and numerous health benefits. Spinach helps with skin, hair, and bone health, and provides your body with protein, iron, vitamins and minerals.
With these plant powered ingredients you’ll not only get a delicious and filling meal, but loads of vitamins, and minerals in a lower calorie, lower fat meal!

Will my kids like this dish?

When it comes to any new recipe it’s hard to know how your kids will react to ti. I was a bit worried when I made this for dinner for my kids.
Sometimes they like what I make, and sometimes they don’t. I’ve learned to continue to introduce them to foods they may have turned away from in the past.
This recipe is creamy without being too spicy and filled with vegetables I know my kids already like. When making this for your kids include the vegetables you know they already love.

Red, and yellow peppers, carrots, and spinach, served with rice and two wedges of lime.

How to Serve

You can eat this vegan curry like a soup, or put it on top of brown jasmine rice, or quinoa. Top with fresh cilantro, and red pepper flakes for added spice. If you like a bit of crunch, add some chopped cashews!

If you’d prefer not to serve with rice, this would also taste amazing over rice noodles!

Since it’s full of vegetables and plant-protein you don’t need to serve it with anything else. It’s one of those wonderful one bowl meals. But if you need a little something more a side salad would work well.

How to Store and Keep

Store and Keep: Allow the curry and rice to cool completely before transferring to an individual airtight container for each one. Keep in the refrigerator for 3-4 days. When ready to reheat warm in the microwave.

Freeze: Allow to cool completely. Transfer to a a freezer safe bag, or container with all air pushed out. Label with the contents and date. It will keep in the freezer for 2 months.

Variations and Substitutions

Add Protein: Tofu, lentils, or chickpeas can easily be added for extra protein.

Different Vegetables: The great thing about this dish is that you can use whatever vegetables you have or what your family likes the best! Instead of spinach you could add broccoli, cauliflower, sweet potatoes, baby corn, carrots, zucchini, or green beans, green onions. Use what you have or what is in season.

Less Spicy: I dialed back the curry paste in this recipe because I knew I was serving it to my kids who are turned off by too much spice. You can add an additional teaspoon of curry paste until you get the strong flavor you’re after. Or, if you’re like me, you can add a bit of chili flakes or cayenne to your serving to make it spicier.

Optional Toppings: Instead of cilantro, if you can find it, you can use Thai basil leaves, and a touch of lemon zest.

Expert Tips

If not gluten-free you can use soy sauce instead of tamari.
Don’t skimp on the ginger, garlic, or curry paste! The key to a super flavorful broth is to use plenty of aromatics.
Don’t use the coconut milk found in a carton. You need a coconut milk with fat. Opt for the canned version, either light or full fat depending on what you prefer.
Adding a touch of lime and sugar really enhances the flavor. If you don’t have lime, you can use rice vinegar, or even apple cider vinegar. If you don’t have coconut sugar, you can use cane sugar or brown sugar.
Make sure that the red curry paste you buy is vegan. Or you can make your own.

Carrots, peppers, spinach, and peas, in a red curry sauce, served with rice.

Check out these vegan curry recipes!

If you’ve tried this Vegan Thai Red Curry recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!