If you love easy vegan meals, also try our loaded vegan butter chicken, dreamy vegan cauliflower alfredo sauce, or one pot vegan pasta with spicy sun-dried tomato sauce. [convertkit form=1656505] Thai red curry is our go-to comfort food that we eat year round. It’s warm, nourishing, and tastes great, too! It couldn’t be easier to make and it’s suitable for both vegans and vegetarians. It’s also a super versatile recipe so you can use what’s in season, or what you have on hand. It’s light yet filling, and healthier than take-out (with no unwanted ingredients). We like to serve it with a grain like quinoa or jasmine rice for a quick and easy complete meal. Make it for dinner and the leftovers taste great the next day as a packable lunch. We call that a win-win!
Coconut oil – for sautéing, or another neutral flavored oil like avocado will work well, too. Onion + garlic – these aromatics layer in lots of flavor into the sauce. Coconut milk – we go for full-fat coconut milk for the creaminess but you can use light coconut milk, if you prefer. Vegetables – in the pictures, we used a mix of Asian eggplant, red bell pepper, mushrooms, celery, carrot, and cherry tomatoes. But we often use just whatever is in our fridge so feel free to swap for your favorites, or what you have on hand! Thai red curry paste – the type of curry paste you use will make a big difference in this recipe. Refer to our notes in the recipe card for choosing a flavorful store-bought Thai curry paste. Soy sauce – adds saltiness and a savory umami flavor to the curry sauce. You can also use tamari, coconut aminos, or a gluten-free alternative. Sriracha – for a little extra kick! If you prefer a milder curry, feel free to omit this spicy ingredient. Tofu – medium or firm tofu will keep its shape when cooked, and it’s a great source of plant-based protein!
Swap the veggies for other quick-cooking veggies like zucchini, snow peas, snap peas, broccoli, spinach, bok choy, or green beans Use a different protein like chickpeas or tempeh Try a different curry paste – yellow and green Thai curry pastes are both delicious Serve with another grain like jasmine rice or short grain brown rice Add more flavor with fresh ingredients like kaffir lime leaves, fresh Thai basil, cilantro, or a squeeze of fresh lime juice right before serving.
It also pairs perfectly with other vegan Thai dishes like our autumn sweet potato Pad Thai, fresh spring rolls with tahini dipping sauce, or coconut Thai borscht.
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