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Vegan Thai red curry in bowl served with rice, and wedge of lemon, with chopsticks.
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5 from 11 votes

Vegan Thai Red Curry

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: thai
Servings: 6
Calories: 220kcal
Author: Alison Corey


  • ¼ cup vegetable broth
  • 1 small white onion diced
  • 1 tablespoon 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 tablespoon Thai red curry
  • 1 cup leaf spinach
  • ½ cup frozen peas
  • 14 oz light coconut milk canned
  • 2 tablespoon tamari or soy sauce
  • 1 teaspoon coconut sugar
  • 2 teaspoon lime juice
  • cilantro chopped for garnish

Jasmine Rice

  • 1 cup brown jasmine rice
  • 1 ¼ cup water


Prepare 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 Vegan Thai Red Curry

  • 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. Wash and rinse the leaf spinach.
  • Using a large skillet or dutch oven, on medium heat, add ¼ cup of vegetable broth. 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.
  • Add the sliced bell peppers and carrots. Stir to combine. Cook for an additional 5 minutes, stirring frequently, until peppers soften.
  • 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.
  • Add frozen peas, and stir in the leaf spinach, and allow it wilt. Remove from heat.
  • 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.



  • Keep in the refrigerator for 3-4 days.
  • Keeps in the freezer for up to 2 months.
  • 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.


Calories: 220kcal | Carbohydrates: 39g | Protein: 4g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 301mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 71mg | Calcium: 37mg | Iron: 1mg