Dive into the bold, vibrant world of Thai cuisine with this Thai Red Curry (Vegan) recipe, bursting with fresh vegetables and spicy red curry paste, guaranteed to spice up your dinner routine!
I’m certain that if you follow me, you know of my love for Thai food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is that it is 100% vegan! Plant-based dishes packed with flavor are my jam, and this recipe is no exception.
If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.
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What is the Difference Between Red Curry and Yellow Curry?
Red curry and yellow curry differ in their ingredients and flavors. Red curry, made with red curry paste and ingredients like red chilies and lemongrass, offers a bold and spicy taste. It typically includes robust additions like bamboo shoots and basil.
On the other hand, yellow curry is made with yellow curry paste featuring turmeric and cumin. It is milder and sweeter, often containing potatoes and onions, and has a creamy texture from coconut milk. The turmeric gives it a distinctive color and a slightly earthy flavor, making it less spicy than red curry.
Reasons to Love This Vegan Curry
- The combination of coconut milk, red curry paste, and fresh herbs creates a uniquely rich and aromatic taste.
- I love that this curry is loaded with a variety of vegetables, it’s packed with vitamins, minerals, and fiber.
- Simple to prepare, this Vegan Thai Red Curry is ideal for a quick dinner, requiring minimal cooking time.
Recipe Ingredients
- Thai Red Curry Paste: Packed with spices and herbs, this paste imparts a robust and spicy flavor.
- Coconut Milk: Creamy and rich, coconut milk balances the heat from the curry paste. It also adds a silky texture and sweet, nutty flavor.
- Lime Juice: Adds a zesty freshness that cuts through the creaminess of this curry.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Fresh herbs like cilantro or Thai basil can add a burst of freshness, while thinly sliced green onions provide a mild crunch and a pop of color. For those who enjoy a bit of heat, slices of fresh red chili or a sprinkle of red pepper flakes can be great additions.
- Alternate Leafy Greens: Swap kale with spinach for a milder taste and quicker cooking time. Spinach wilts faster and integrates smoothly.
How to Make Vegan Thai Red Curry
Step #1: Rinse your rice and cook your 1 cup based on the rice instructions.
Step #2: In a large skillet, add your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
Step #3: Then, add in the ginger and garlic and cook for about 2 minutes.
Step #4: Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.
Step #5: Next, add in the Thai Curry paste and cook for another 2 minutes.
Step #6: After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.
Step #7: Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
Step #8: Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
Step #9: Plate your rice and curry.
Step #10: Add garnishes as desired and enjoy!
Expert Tips
- Choose the Right Coconut Milk: Opt for full-fat coconut milk for a richer, creamier texture in your Thai Red Curry. It makes a significant difference in flavor and consistency.
- Adjust the Heat: Depending on your tolerance for spiciness, you can adjust the amount of Thai Red Curry Paste. Start with less and add more as needed to find your perfect heat level.
- Seasoning Timing: Add lime juice and adjust salt at the end of cooking. This prevents the lime juice from becoming bitter and helps better integrate the flavors.
Frequently Asked Questions
Of course, this dish is great on its own, but if you want to add some protein, go for it! To keep this dish vegan, you could add some cubed and crispy tofu. Alternatively, if you’re comfortable with any protein, chicken thighs or chicken breast is another great addition. Any proteins you use will soak up all the flavors of this dish, so you really can’t go wrong adding one in!
You can customize your Vegan Thai Red Curry with a variety of vegetables according to your taste and what’s in season. Common choices include bell peppers, carrots, and kale, as listed in the recipe. However, you can also add broccoli, snap peas, baby corn, mushrooms, or zucchini for additional texture and flavor.
Yes, this dish is already dairy free, so you do not need to change anything.
You can make this a Gluten Free recipe by using gluten-free soy sauce.
Storage Info
Store Thai Red Curry in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months; however, the vegetables may become slightly mushy upon thawing.
Reheat the curry on the stove over medium heat until hot throughout, stirring occasionally. If the curry seems too thick after refrigeration or freezing, add a little water or coconut milk while reheating to restore its creamy texture. It’s best not to microwave as this can affect the texture and flavor.
Thai Red Curry (Vegan) Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup jasmine rice
- 1 tablespoon Olive Oil
- 1 cup white onion - diced
- Salt to taste
- 1 Tablespoon freshly grated ginger
- 2 cloves of garlic - minced
- 1 red bell pepper - cut into long strips
- 1 yellow bell pepper - cut into long strips
- 3 long carrots sliced into diagonal rounds - about 1 cup
- 3 Tablespoons Thai Red Curry Paste
- 1 can coconut milk
- 1/2 cup water
- 1 ½ cups kale - stems removed, torn, or chopped into bite sized pieces
- 1 ½ teaspoons brown sugar
- 1 Tablespoon soy sauce - use gluten-free soy sauce for a gluten-free Thai Red Curry recipe
- 2 teaspoons lime juice
- Optional Garnishes: Fresh Basil - and Siracha
Instructions
- Rinse your rice and cook your 1 cup based on the rice instructions.
- In a large skillet, add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
- Then, add in the ginger and garlic and cook for about 2 minutes.
- Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.
- Next, add in the Thai Curry paste and cook for another 2 minutes.
- After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.
- Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
- Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
- Plate your rice and curry.
- Add garnishes as desired and enjoy!
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My husband and I both loved this! The flavors were amazing, and it was so easy to make. We can’t wait to try it again!