This vibrant vegan Thai red curry blends creamy coconut milk, punchy red curry paste, and fresh veggies into a comforting, aromatic dish bursting with irresistible flavor. Gluten-free and vegan!
After cooking last week as the lead chef at Spokane’s Feast World Kitchen, a non-profit restaurant, I was deeply moved by how many customers thanked me for offering vegan options on my Thai menu. Their enthusiasm inspired me to expand the vegan and plant-based recipes on my blog, bringing more delicious, inclusive dishes to your kitchen.
For more vegetarian and vegan curry options, try my Thai Green Vegan Curry or Yellow Curry with Vegetables. Want to go homemade? Use my recipe to create your own Red Thai Curry Paste—just leave out the shrimp paste for a vegan version.
Jump to:
Why You’ll Love This Vegan Thai Red Curry Recipe
- Quick and Simple: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Rich and Creamy: Full-fat coconut milk ensures a luscious texture and balances the spice.
- Customizable: Use your favorite seasonal vegetables and adjust the spice level to suit your taste.
- Authentic Flavors: Made with Thai red curry paste, lemongrass, and Thai basil, this dish is packed with bold, traditional flavors.
- Versatile: Pair it with white rice, noodles, or enjoy it as a standalone meal.
Ingredients for Vegan Thai Red Curry
Below are the essential components you’ll need. Many are available at your local grocery or Asian market. For exact measurements, check the recipe card below.
- Garlic & Oil: Start with garlic for a savory base and choose a neutral oil suitable for sautéing. (Skip olive oil for this dish.)
- Thai Red Curry Paste: The heart of the recipe—look for Maesri brand for a vegan-friendly option. Try my homemade curry paste, omit the shrimp paste and it's vegan!
- Coconut Milk: Opt for full-fat to ensure a rich, creamy texture.
- Water. For extra flavors use unsalted vegetable broth or stock. Swoosh the water in the empty can of coconut milk to squeeze out any last ounce of milk.
- Kaffir (Makrut) Lime Leaves & Lemongrass: Add aromatic, citrusy notes that define authentic Thai flavors. Find these at your Asian grocery stores.
- Onion: A sweet onion works well, lending natural sweetness.
- Bamboo Shoots: Provide a crunchy texture—one of my favorite additions to Thai curries!
- Yellow Potatoes: Offer a hearty, creamy bite.
- Mixed Vegetables: Red bell pepper, zucchini, broccoli, snow peas, snap peas, baby corn, green beans, and sweet red peppers all shine here.
- Extra-Firm Tofu: Crispy, pan-fried tofu soaks up the curry’s bold flavors. Use deep-fried tofu. They are great for curries, too. Make your own with this simple recipe.
- Tamari Soy Sauce: Adds umami depth. (Feel free to experiment if you have vegan fish sauce, though I haven’t tested it in this recipe.)
- Sugar: Palm, white, brown, or coconut sugar helps balance the heat. Dark brown sugar is my choice for this dish.
- Thai Basil Leaves: Lend a signature aromatic finish.
- Chili Flakes or Red Chili Peppers: Adjust the heat and add a pop of color.
How to Make Vegan Thai Red Curry
1. Sauté the Aromatics: Warm some oil in a large pot, wok, or Dutch oven over medium heat. Add the garlic and cook for just a few seconds until fragrant and lightly golden brown.
2. Add the Curry Paste: Stir in the Thai red curry paste, breaking up any clumps, and cook for 1–2 minutes until it becomes fragrant.
3. Incorporate Coconut Milk: Scoop out about ½ cup of the thick coconut cream from the top of the can. Cook it until it separates and begins to bubble, forming a rich, reddish curry sauce base. Add the smashed lemongrass to build more flavors.
4. Cook the Vegetables (Hardest First): Add tougher veggies first—such as potatoes, onions, and bamboo shoots—along with the lemongrass stalks. Onions will help flavor the sauce as they cook.
5. Add Liquid & Simmer: Pour in the remaining coconut milk and water. Bring the mixture to a gentle boil over medium high heat, then reduce to medium heat and simmer for about 10–12 minutes, or until the potatoes are fork-tender.
6. Add Tofu & Remaining Veggies: Stir in the tofu, tamari soy sauce, sugar, kaffir lime leaves and any remaining vegetables. Cook for another 3–4 minutes until the veggies are tender but still crisp.
7. Finish with Thai Basil: Turn off the heat and add in the fresh basil leaves. Taste and adjust the seasoning with more soy sauce or sugar if needed. Serve it hot with steamed jasmine rice. For other rice options, try basmati, cauliflower rice, brown rice—or even noodles. For spicy food lovers, add chili flakes for an extra kick.
Tips for the Best Curry
- Skip Certain Ingredients: For an authentic Thai flavor, avoid green onions, fresh cilantro, ginger, rice vinegar, or lime wedges on the side. These elements aren’t traditional in Thai curries and can alter the intended taste profile.
- Crispy Tofu: Pan-fry tofu cubes in coconut oil until golden before adding them to the curry for extra texture and depth.
- Aromatics Count: Don’t be shy with garlic, lemongrass, kaffir lime leaves, and Thai basil—the more, the better for the extra flavors!
- Adjusting Heat: Add chopped fresh red chilies or chili flakes for extra spice, or opt for sweet red bell peppers if you prefer a milder version.
- Choose Full Fat Coconut Milk: Avoid using light coconut milk to ensure a rich, creamy consistency and flavor.
Variations and Substitutes
- Swap tofu for chickpeas or tempeh for a plant-based protein twist. Or load up on fresh veggies.
- Add sweet potatoes or squash for seasonal variations.
- Use dried tofu (bean curd) sheets for added texture and protein.
How Long Do Leftovers Last?
- Refrigerator: Store leftovers in the refrigerator for up to 2–3 days. Reheat gently on the stovetop, adding a splash of water if it’s too thick.
- Freezer: Freeze the curry (without tofu) for up to 1 month. Reheat gently over medium heat before serving.
More Thai Curries You'll Love
- Homemade green curry paste
- Kanom Jean Nam Ya
- Thai green curry with chicken
- Thai red curry with kabocha squash
- Authentic Thai red curry
Frequently Asked Questions
Full-fat coconut milk provides a rich, creamy texture. If you use light coconut milk, the curry may be thinner and less flavorful.
The red color may dilute due to coconut milk. Add red bell peppers or chili peppers to enhance the hue.
These aromatics add signature flavors, but if you can’t find them, try adding a bit of lime zest or extra Thai basil for brightness.
**Love a recipe you've tried? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!**
Print
Vegan Thai Red Curry
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Vegan
Description
Get ready to ignite your taste buds with this vibrant vegan Thai red curry! Creamy coconut milk, punchy red curry paste, and fresh veggies come together in a dish that’s comforting, aromatic, and bursting with irresistible flavor—no passport required.
Ingredients
- 2 tablespoons garlic, minced
- 2 tablespoons oil
- 3 tablespoons Thai red curry paste. look for Maesri brand for a vegan. Try my homemade curry paste, omit the shrimp paste, and it's vegan!
- 1 can (13.5 ounces) coconut milk, use full-fat to get a rich, creamy texture.
- 1.5 cups water
- 3 large stalks lemongrass. Chop into 5-inch pieces and smashed to release oils
- ½ medium onion, chopped into long ½-inch pieces
- ½ cup bamboo shoots: Provide a crunchy texture—one of my favorite additions to Thai curries!
- 1.5 cups yellow potatoes, cut into 1.5-inch pieces
- 3 cups total mixed vegetables: Red bell pepper, zucchini, broccoli, snow peas, snap peas, baby corn, green beans, and sweet red peppers all are excellent.
- 8 ounces extra-firm tofu, cut into 2x2 inch thick pieces: Crispy, pan-fried tofu or deep-fried tofu add extra flavors, they are great for curries. Make your own with this simple recipe.
- 4 kaffir (makrut) limeleaves, julienned
- 2 tablespoons tamari soy sauce: Adds umami depth. (Feel free to experiment if you have vegan fish sauce, though I haven’t tested it in this recipe.)
- 2.5 tablespoons sugar: Palm, white, brown, or coconut sugar. Dark brown sugar is my choice for this dish.
- 1.5 cups Thai basil leaves
- chili flakes or red chili peppers, to taste
Instructions
- Sauté the Aromatics: Warm some oil in a large pot, wok, or Dutch oven over medium heat. Add the garlic and cook for just a few seconds until fragrant and lightly golden brown.
-
Add the Curry Paste: Stir in the Thai red curry paste, breaking up any clumps, and cook for 1–2 minutes until it becomes fragrant.
- Incorporate Coconut Milk: Scoop out about ½ cup of the thick coconut cream from the top of the can. Cook it until it separates and begins to bubble, forming a rich, reddish curry sauce base. Add the smashed lemongrass to build more flavors.
-
Cook the Vegetables (Hardest First): Add tougher veggies first—such as potatoes, onions, and bamboo shoots—along with the lemongrass stalks. Onions will help flavor the sauce as they cook.
- Add Liquid & Simmer: Pour in the remaining coconut milk and water. Bring the mixture to a gentle boil over medium high heat, then reduce to medium heat and simmer for about 10–12 minutes, or until the potatoes are fork-tender
- Add Tofu & Remaining Veggies: Stir in the tofu, tamari soy sauce, sugar, kaffir lime leaves and any remaining vegetables. Cook for another 3–4 minutes until the veggies are tender but still crisp.
- Finish with Thai Basil: Turn off the heat and add in the fresh basil leaves. Taste and adjust the seasoning with more soy sauce or sugar if needed. Serve it hot with steamed jasmine rice. For other rice options, try basmati, cauliflower rice, brown rice—or even noodles. For spicy food lovers, add chili flakes for an extra kick.
Notes
- Skip Certain Ingredients: For an authentic Thai flavor, avoid green onions, fresh cilantro, ginger, rice vinegar, or lime wedges on the side. These elements aren’t traditional in Thai curries and can alter the intended taste profile.
- Crispy Tofu: Pan-fry tofu cubes in coconut oil until golden before adding them to the curry for extra texture and depth.
- Aromatics Count: Don’t be shy with garlic, lemongrass, kaffir lime leaves, and Thai basil—the more, the better for the extra flavors!
- Adjusting Heat: Add chopped fresh red chilies or chili flakes for extra spice, or opt for sweet red bell peppers if you prefer a milder version.
- Choose Full Fat Coconut Milk: Avoid using light coconut milk to ensure a rich, creamy consistency and flavor.
- Prep Time: 15
- Cook Time: 15
- Category: vegan, curries
- Method: stovetop
- Cuisine: Thai
Related
Looking for other recipes like this? Try these Thai vegan recipes:
Leave a Reply