Easy Vegan Thai Vegetable Red Curry

5 from 1 vote

This easy vegan Thai vegetable red curry recipe will turn you into a curry pro with a mouthwatering, satisfying, 30-minute plant-based dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 201kcal

1 cup vegetable broth
2 tablespoons Thai red curry paste
1 tablespoon Tamari or soy sauce
1 medium yellow onion cut in half and sliced thin
8 ounces broccoli tender stem or florets
10 ounces mushrooms sliced, 2 cups
1 medium red bell pepper sliced
2 medium carrots chopped
6 ounces baby corn about 12
14 ounces light coconut milk 1 can, 1 ½ cups of plant milk with ½ teaspoon of coconut extract
1 medium lime half for the curry and the other half cut in wedges
Rice or rice noodles for serving

Mix the broth, Thai red curry paste, and soy sauce in a small jar or bowl. Set aside.
Heat a large skillet or wok over medium-high heat. Then start adding the vegetables from the hardest to the softest. Stir constantly until the vegetables are crisp and tender (3-4 minutes).
Add the vegetable broth mixture and allow the vegetables to cook for another 5 minutes until they are softer. Adjust the heat to low to simmer the sauce and veggies.
Stir in the coconut milk, squeeze in half the lime (1-2 tablespoons lime juice), reduce the heat, and slowly allow everything to simmer for another 5 minutes.
Serve over rice or noodles with lime wedges at the table.

You'll need 15 minutes of cooking time, so consider when to start your rice or noodles (if using).
Nutritional information is for the curry, made with lite coconut milk.
Make homemade Thai red curry paste or 2 tablespoons of Thai curry powder.
Try our crispy air fryer or baked tofu if you want more protein in your curry.
Add 1 teaspoon of cornstarch or arrowroot powder mixed directly with the vegetable broth or ¼ of a cup of water to thicken the curry. Stir this into the curry.