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Vegan Thai red curry in a white bowl with a spoon.
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5 from 13 votes

Vegan Thai Red Curry

This vegan Thai red curry is rich and creamy and perfectly spiced. Perfect for a fancy dinner or an easy weeknight meal. Ready in 30 minutes and better than takeout!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai-Inspired
Diet: Vegan
Servings: 4
Calories: 630kcal
Author: Alison Andrews

Ingredients

For the Thai Red Curry:

  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Minced Ginger
  • 2 Tablespoons Red Curry Paste
  • 28 ounces Canned Coconut Milk (800ml) Full Fat, Unsweetened
  • 1 cup Large Brown Mushrooms (70g) Sliced
  • 1 cup Broccoli Florets (80g)
  • 1 cup Baby Corn (100g) Sliced
  • 1 cup Red Bell Pepper (100g) Sliced
  • 1 cup Yellow Bell Pepper (100g) Sliced
  • 1 cup Carrot (70g) Sliced into matchsticks, about 1 large carrot
  • 4 Lime Leaves
  • 2 Stalks Lemongrass 3 inches each, lightly crushed with a knife
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Coconut Sugar
  • 2 Red Chilies Seeds removed, sliced
  • 1 cup Fresh Basil Leaves

For Serving:

Instructions

  • Heat the sesame oil in a pot and add the crushed garlic, minced ginger and red curry paste. Cook for a couple of minutes to toast the spices.
  • Add the coconut milk and cook until the coconut milk is simmering and well blended with the spices.
  • Add in the mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper and carrot. Add the lime leaves and lemongrass and bring it back to a simmer. Cook until the veggies are soft but firm.
  • Add the soy sauce, rice vinegar, coconut sugar, chilies and fresh basil and stir in.
  • Cook until the basil is just wilted and then remove from heat.
  • Remove the lime leaves and lemongrass before serving (optional).
  • Serve with basmati rice, fresh basil leaves and lime wedges.

Notes

  1. Red curry paste. Check the ingredients of the red curry paste to ensure vegan friendliness as not all brands are vegan.
  2. Spice level. This is a mild curry so if you prefer your curries more on the spicy side then feel free to increase the amount of red curry paste used.
  3. Coconut milk. The coconut milk must be canned, full fat, unsweetened coconut milk. This ensures the most delicious restaurant-style version of this curry. If you want to lighten it up, then you can also use light coconut milk, but make sure it is canned and unsweetened.
  4. Coconut sugar. Works wonderfully to balance the flavors. It does not cause the end result to be sweet at all. However, you can omit it if you prefer, or you can switch it for a different sugar like brown sugar.
  5. Gluten free. If you want this to be gluten-free then use tamari instead of soy sauce or make sure you're using a gluten-free soy sauce.
  6. Storing: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stovetop.
  7. Freezing: It also freezes well so if you want to freeze it you can go ahead. Thaw overnight in the fridge and reheat as usual.
  8. Nutritional information is for the curry only and does not include rice.

Nutrition

Serving: 1Serve | Calories: 630kcal | Carbohydrates: 41g | Protein: 10g | Fat: 53g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 324mg | Potassium: 1189mg | Fiber: 9g | Sugar: 17g | Vitamin A: 8605IU | Vitamin C: 182mg | Calcium: 91mg | Iron: 5mg