This vegan Thai red curry is a creamy and flavourful dish that’s quick and healthy, ready in just 30 minutes. Made with Thai red curry paste, coconut milk and vegetables, it’s much tastier than takeaway and perfect for anyone with dietary restrictions.
Best of all, it’s incredibly easy to make at home, so you can enjoy restaurant-quality food in the comfort of your own kitchen.
About this Homemade Thai red curry
With healthy ingredients like coconut milk, and plenty of veggies, it’s a great way to get in a balanced meal. Plus, the Vegan red curry paste and spices give it a delicious flavour profile that’s unique to Thai food.
Whether you’re looking for a dinner idea or something to meal prep for weeknight meals, this recipe tutorial provides step-by-step instructions to guide you through the process. You can add protein of your choice like tofu or whatever is available at hand.
And the recipe takes just about 30 minutes in total...
Why should you try this recipe?
- Quick and Easy: This recipe comes together in less than 30 minutes, making it a better option than takeout.
- Fridge clear out meal: It’s also a great way to use up any leftover vegetables you have in your fridge.
- Customisable: Adjust the spice level and vegetable selection to suit your tastes.
- Dietary needs: This dish is vegan, vegetarian, and gluten-free, making it suitable for a variety of dietary needs.
- Delicious flavours: This red curry is a perfect balance of sweet, savoury, and spicy flavours, all in one pot.
- Versatile: It’s usually served with jasmine rice, but also tastes great with coconut rice, basmati rice, or naan bread.
- Many ways to cook:This recipe can be made in an Instant Pot, pressure cooker, or on the stovetop.
Ingredients & Substitutions
- Thai curry paste: This is the base of the dish and provides most of the flavour. Red curry paste is made with red chilli peppers, garlic, ginger, lemongrass, coriander, cumin, and other spices. You can either make your own paste at home or use a store-bought version that is vegetarian, vegan, and gluten-free. I use Tesco brand of Red Curry paste that is suitable for vegans.
- Coconut milk: This gives the curry its signature creamy texture and a hint of sweetness. It’s important to use full-fat coconut milk for best results.
- Coconut oil: This is used to sauté the ginger, garlic, and onions, and adds a subtle coconut flavour to the dish. You can sub with any alternative neutral flavour oil.
- Vegetables: Use any combination of vegetables you like, but some good options include bell peppers, broccoli, carrots, mushrooms, and snow peas. Aim for about 2.5 cups of chopped vegetables.
- Soy sauce or tamari sauce: This adds a rich, umami flavour to the curry.
- Sugar: A touch of sugar balances out the flavours and helps to cut the spiciness and tanginess of the curry paste.
- Rice vinegar: This adds a tangy, slightly sour note to the dish.
- Thai basil and coriander leaves: These fresh herbs add a burst of flavour and aroma to the finished dish.
- Lime juice: A squeeze of fresh lime juice right before serving brightens up the flavours and adds a refreshing touch.
How to make Vegan Thai Red Curry on Stove Top – Step by Step:
- Heat oil in a pan, add finely chopped onions, and ginger-garlic. Sauté for 2 minutes until onions are translucent.
- Add Thai Red Curry Paste along with 1 tablespoon of coconut milk.
- Fry the red curry well until it releases the aroma, for about 3-4 minutes.
- Add Coconut milk and 1/4 cup water. Stir the red curry paste and coconut milk.
- Add soy sauce, rice vinegar, salt, and sugar. Stir well.
- Add 2 1/2 cups of vegetables. Stir to combine. Cover and cook for 5 minutes until vegetables are still a little crunchy.
- Taste and season more if needed. Tip in Thai basil and a squeeze of lime juice.
- Garnish with red chilies, Thai basil, and coriander. Serve authentic Thai red curry with steaming rice.
This aromatic Vegetable Thai red curry can be served with a variety of sides
- Rice: Serve the curry with a side of steamed jasmine rice, basmati rice or brown basmati rice.
- Noodles: Thai red curry can also be served with noodles, such as rice noodles or egg noodles.
- Vegetables: Serve the curry with a side of roasted mixed vegetables or air fryer roasted broccoli, air fried cauliflower, or sautéed bell peppers.
- Naan or Roti: If you prefer to have bread with your curry, you can serve it with homemade naan bread or chapatis.
Storing leftover Vegan Thai red curry
Refrigerate: Once the curry has cooled down, transfer it to an airtight container and refrigerate it. It can be stored in the refrigerator for up to 3-4 days.
Freeze: If you don’t plan to eat the leftover curry within a few days, you can freeze it. Transfer the red curry to a freezer-safe container and freeze it for up to 3 months.
Thaw: Thaw the frozen red curry in the refrigerator overnight before reheating. Alternatively defrost in the microwave.
Reheat: To reheat the curry, you can either use the stovetop or microwave. If using the stovetop, transfer the curry to a saucepan and heat it over low heat, stirring occasionally, until heated through. If using a microwave, transfer the curry to a microwave-safe bowl, and heat it in 30-second intervals, stirring in between, until heated through.
Add liquid: When reheating the curry, you may need to add some liquid, such as water or coconut milk, to thin it out and bring it back to its original consistency.
Where can I buy Vegetarian Thai curry paste in UK?
Supermarkets such as Tesco sell Thai curry paste in their international food aisles or in the Asian food section.
Is Thai red curry vegan?
Thai red curry can be made vegan by using plant-based ingredients such as vegetables, tofu, and plant-based protein instead of meat or seafood.
What vegetables can I add to Thai red curry?
You can add a variety of vegetables to Thai red curry such as bell peppers, broccoli, zucchini, carrots, sweet potatoes, and eggplant.
Can I make Thai red curry without coconut milk?
Coconut milk is a traditional ingredient in Thai red curry and adds richness and creaminess to the dish. However, if you are allergic to coconut or prefer not to use it, you can use other plant-based milk such as almond milk or soy milk instead.
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Vegan Vegetarian Thai red curry recipe below
- 1 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 2 tbsp Thai Red Curry Paste
- 1 can coconut milk (400ml)
- ¼-½ cup water or as needed
- ¾- 1 tsp sugar
- 2 tsp soya Sauce
- 2 tsp rice vinegar
- 2 tsp lime juice
- 6 Baby Corn
- 6 Mangetouts ( Snow peas)
- 1 carrots peeled and sliced into circles
- 4 Stalks Broccoli Tenderstem
- 5-6 Thai Basil
- 2 tbsp Fresh Coriander leaves
- Red Chilli or Siracha Sauce optional
- Lime wedges
- Heat Oil, add finely chopped onions along with a pinch of salt. Once onions have softened and translucent, add Ginger- Garlic. Saute for another 2 minutes until raw smell has eliminated. Make sure to stir continuously to avoid burning.
- Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
- Add the remaining coconut milk, soy sauce,sugar, rice vinegar, salt and 1/4 cup of water and stir.
- Add all the vegetables and cook covered further for 4-5 minutes until they are a bit soft.
- Switch off the flame and add thai basil and squeeze of lime juice.
- Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
- Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.