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vegan thai red curry

Vegan Red Thai Curry

  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Traditional Thai red curry loaded with veggies. Cauliflower, carrots, red bell peppers & more give this curry the perfect flavor & texture.


  • 4 cups jasmine rice or brown rice
  • salt & pepper (to taste)
  • 1 tbsp olive oil
  • 1 tbsp freshly ground ginger
  • 2 cloves garlic (minced)
  • 1 red bell pepper (cut into thin strips)
  • 3 carrots (peeled & sliced)
  • 2 tbsp red curry paste
  • 1/2 head cauliflower (chopped)
  • 1 14 oz can coconut milk
  • 2 tsp soy sauce
  • 1 lime (juiced)
  • cilantro ((optional, for garnish))
  • Sriracha sauce ((optional, for extra spice))
  • Red pepper flakes ((optional, for extra spice))


  1. Cook 4 cups of rice, according to the package's instructions. Once done, set aside for serving with the curry.
  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.
  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.
  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.
  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.
  6. Remove the skillet from the heat. Stir in the soy sauce and lime juice. Add salt and pepper to taste.
  7. Optionally: garnish with cilantro and serve with Sriracha or red pepper flakes for extra spice.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Chinese