Easy Vegan Thai Vegetable Red Curry

This easy vegan Thai vegetable red curry recipe with your favorite veggies in a simple spicy sauce will turn you into a curry pro with a satisfying, 30-minute plant-based dinner.

Why You'll Love This Recipe

Veggie Thai curry is one of the most versatile dishes ever because you can use a variety of veggies straight from the crisper or freezer.

If you want extra protein, you can quickly add beans and edamame or make a batch of crispy air fryer or baked tofu. Simple!

Use store-bought Thai curry paste or homemade red curry paste, or try a few tablespoons of our famous Thai curry powder. It’s all about flavor and convenience.

Ingredients, Notes, and Substitutions

Curry paste. The foundation of any flavorful Thai curry is the complex flavors found in curry paste. As mentioned, we have a homemade red curry paste recipe that we love and keep frozen in ice cube trays. Thai curry, check that it's vegan and doesn't contain fish sauce or shrimp paste. And if you want another option, make a batch of Thai curry powder and have enough leftovers for next time.

Soy Sauce. Add soy sauce, tamari (gluten-free), or coconut aminos for a little salty, umami flavor. It doesn’t take much, and you can always add more at the end of cooking.

Vegetable Broth. Vegetable stock or broth is mixed with the curry paste and soy sauce for an easy sauce. You can also use vegan chicken broth.

Coconut milk. I often add a can of coconut milk (light) because it’s convenient. However, some folks swear off full-fat coconut milk and all coconut milk. And for that, I have a handy list of coconut milk substitutes, or you can use my favorite hack – plant milk plus a few drops of coconut extract.

Fresh lime juice. Lime juice or serving the curry with lime wedges adds a refreshing flavor that compliments Thai food. Kaffir lime leaves are often used in Thai curry paste, but limes or bottled lime juice is a more accessible way to get the sour-sweet taste. And hey, if you are juicing limes anyhow, grate some lime zest for even more flavor.

Veggies. Classic Thai curries include a variety of veggies, including sliced onion, red bell pepper, green beans, carrots, snow peas or sugar snap peas, bamboo shoots, baby corn, mushrooms, and red chilies if your taste buds crave extra spice.

Please see the recipe card at the bottom of this post for a full list of ingredients and amounts, plus complete instructions.

Recipe Variations

The principles of this recipe and method can be taken beyond red Thai curry. Yep, use green curry paste or Massaman curry paste. It all works.

Add an optional sweetener depending on your curry paste and tastes. My preference is maple syrup or date paste. You can also use date or brown sugar.

Step-by-Step Instructions

Step 1: Heat a large skillet or wok and then add the vegetables from hardest to softest. Stir fry them by constantly stirring them for 3-4 minutes until they are tender but crisp.

Step 2: Mix the vegetable broth, curry paste, and soy sauce, then add it to the vegetables. Let the vegetables cook for another 5 minutes.

Step 3: Stir in the coconut milk and let the curry simmer for another few minutes so the sauce thickens.

Step 4: Add lime juice. Taste and add salt or more soy sauce if desired.

Pro Tips

Consider the cooking time if you are serving your yummy curry with rice. Stovetop, long-grain rice takes about 35 minutes, and even Instant Pot rice takes longer than you need to cook the curry.

For the best, oil-free veggies, heat your skillet or wok to medium-high heat before you add any veggies. And think movement – keep those veggies moving throughout the stir-fry process.

Use a jar or small bowl to mix the vegetable broth, curry paste, and soy sauce so it's all measured out and easy to add to the curry.

Serving Suggestions

We love this recipe served over brown rice, although we'll happily use jasmine rice if it's in the pantry. Rice noodles are an excellent option for a change. And noodles are quick to cook, which is helpful when in a hurry.

Frequently asked questions