5 from 2 votes
Vegan Thai Red Curry
30 Minutes THAI RED CURRY ( Vegetarian/ Vegan )
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This 30 Minutes Thai Red Curry is nothing short of deliciousness. Its made with coconut milk and lots of vegetables.

Course: Main Course, Side Dish
Cuisine: Thai
Keyword: thai recipe, thai curry, vegan thai curry, thai curry with vegetables
Author: Sandhya Hariharan
  • 1 tbsp coconut oil
  • 1 small onion finely chopped
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp freshly grated garlic
  • 2 tbsp Thai Red Curry Paste
  • 1 can coconut milk
  • 1/4-1/2 cup water as needed
  • 3/4- 1 tsp Sugar
  • 2 tsp Soya Sauce
  • 2 tsp rice vinegar
  • 2 tsp lime juice
  • 6 Baby Corn
  • 6 Mangeouts
  • 1 medium sized carrots peeled and sliced into circles
  • 4 Stalks Broccoli Tenderstem
  • 5-6 Thai Basil
  • 2 Tbsp Coriander leaves
  • Red Chilli or Siracha Sauce optional
  • Lime wedges
  1. 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.
  2. Add Red Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.

  3. Add the remaining coconut milk, soy sauce,sugar, rice vinegar, salt and 1/4 cup of water and stir.

  4. Add all the vegetables and cook covered further for 4-5 minutes until they are a bit soft.

  5. Switch off the flame and add thai basil and squeeze of lime juice.

  6. Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.

  7. Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.

Recipe Notes

If you like your curry a bit more spicier, add a drizzle of siracha sauce.