Vegan Red Thai Curry

This vegan red Thai curry recipe is easy to make and loaded with vegetables. It’s an authentic recipe that’s spicy, creamy, and SO good!

We love this soup as an easy weeknight dinner. It’s a popular staple along with Vegan Minestrone Soup and Asian Turkey Meatballs. 

About The Recipe

This recipe is the best because it’s full of fresh vegetables. It has red bell pepper, carrots and cauliflower. The cauliflower makes this curry hearty and gives it a nice, filling texture (so satisfying). 

This recipe has medium spice levels, so if you like your curry extra spicy, be sure to add an extra tablespoon of red curry paste and a splash of Sriracha at the end. 

How to serve it: Red curry is best served with jasmine rice or brown rice. Add a big scoop of rice to each serving bowl and pour the curry on the side. 

How to Cook Vegan Red Thai Curry 

Step 1: 

Cook 4 cups of rice, according to the package’s instructions. Once done, set aside for serving with the curry.

Step 2: 

Heat 1 tbsp olive oil in a large, deep-sided skillet over medium high heat. Add the carrots, bell pepper, ginger, and garlic to the pan, stirring occasionally. Cook until the vegetables are tender, about 5 – 7 minutes.

Step 3: 

Add 2 tbsp red curry paste to the skillet and stir to coat the vegetables. Turn down the heat to medium low and cook for 2 minutes.

TIP: If you like your curry spicier, add 1 – 2 extra tablespoons of red curry paste. 

Step 4: 

Add the coconut milk and cauliflower, stir to combine. Add 1/4 cup – 1/2 cup of water, enough so that the contents of the skillet are almost completely covered by the liquid.

Step 5: 

Bring the skillet to a boil, reduce the heat and simmer for 15 – 20 minutes, until the cauliflower is cooked to your desired softness.

Step 6: 

Remove the skillet from the heat. Stir in the soy sauce and lime juice. Add salt and pepper to taste.

Optionally: garnish with cilantro and serve with Sriracha or red pepper flakes for extra spice.

Tips for Cooking Red Thai Curry 

Too spicy?

Only use 1 tablespoon of red curry paste. This recipe has medium spice levels to begin with (not too spicy!). Using 1 tablespoon of curry paste makes this curry more creamy than spicy. 

Not spicy enough? 

If you’re craving some spicy curry, add the following for some extra heat: 

• Extra red chili paste (a tablespoon or two) 
• Sriracha (a tablespoon or two at the end of the recipe)
• Red pepper flakes (sprinkle these on just before serving)

Cooking the Vegetables: 

TIP: To make sure that your vegetables cook evenly, cut them into equal sized chunks or slices. Test your vegetables while the curry is cooking and leave it simmering if they aren’t as soft as you’d like. 

Make it Gluten Free:

To make this recipe gluten free, substitute tamari sauce for soy sauce. 

NOTE: This recipe is vegan and dairy free. 

This tasty vegan red Thai curry recipe is easy and quick to make, a delicious go-to curry recipe that you’ll want to make again and again. It’s spicy, creamy, and loaded with tasty vegetables (cauliflower, carrots, and bell pepper). 

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