Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices. Vegetarian, vegan and gluten free recipe!
This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai restaurant and easy to make!
So you’ll get an Authentic taste of Thailand with my simple but amazing thai red curry recipe! Filled with mushrooms, peppers, snap peas and the most flavourful sauce, Make this vegetarian curry dish and your whole house will smell amazing, the aromatics are wowsa!!
These thai curry vegetables are a simple one pot meal folks! I have not made this in my slow cooker or instant pot, I think the stovetop is the best option for this recipe as you can control the doneness of your veggies.
I’ve have been making this recipe for years with so many variations! Once upon a time I added shrimp or chicken now it’s veggies, tofu or both and believe you me my vegan version it just as tasty!
My whole family loves it- my husband says it’s one of the best curry sauces he’s had! Delicious any time of the year, January through to december👍
Let’s talk red curry paste!
I almost always buy my red curry paste instead of making it from scratch! and trust me all brands are not created equal! First make sure it is vegan and there is no fish sauce added. My favourite store bought brand is J-lek it has great flavour and balance of lemon grsss, keiffer lime leaf, red chilies and spices. I buy it locally at my grocery store😊 I much prefer it over Thai kitchen red curry paste and it’s affordable!
What vegetables go in a Thai red curry?
The veggies in this red curry are very versitile, you can basically add whatever you fancy! I usually use mushrooms, bell peppers and then it a free throw! – you could add carrots, cauliflower, broccoli, baby corn, bamboo shoots or snap peas (which I used👍) Sweet potatoes are a great addition too! – the list goes on…so many options
Just keep the vegetables between 4-5 cups! And the harder to cook vegetables might need to steam or roast first before adding to the red curry broth- like carrots and sweet potatoes.
Red curry sauce ingredients:
My sauce is made with full fat canned coconut milk, thai red curry paste, rotel tomatoes (adds great flavour) ginger, garlic, onion, spices, fresh cilantro & basil, tamari, brown sugar, fresh lime juice, all simmered together.
And I have a simple sneaky ingredient for that fishy taste that you might be missing from the fish sauce! Seaweed snack sheets! Just crumple them in Easy Peasy! They add great umami flavour!
The sauce is perfect for veggies, tofu, noodles or pour it on anything it’s so good!!
How do you make Thai Red Curry with Vegetables?
First get that rice cooking according to package instructions. I use my rice cooker. Basmati is usually my rice of choice! If using basmati make sure to rinse it extremely well before using, and your rice will have a much better texture!😊
Prep all your veggies and gather all the ingredients you will need and set aside.
Mix the sauce ingredients in a medium bowl -EXCEPT the oil, onion, garlic, ginger and lime juice- and set aside. (crumble the seaweed sheets with your fingers into the bowl and it’s ok if the coconut milk is lumpy it’ll smooth out in the hot pan)
For the veggies: Now heat a large non stick skillet over medium heat. Add the oil, peppers, mushrooms and a pinch of salt and pepper. Cook for 5 minutes stirring occasionally. Add in the snap peas and cook for a further 3 minutes. You want the snap peas to be tender crisp. Remove the veg to a plate.
For the sauce: In the same pan over medium heat add oil and onions and saute for 5 minutes until onions are softening and browning a little. Stir in the garlic and ginger until fragrant, about 30 seconds or so. Now add in the sauce mix and simmer uncovered for 2-3 minutes. (it’s not a thick sauce) Remove from heat, stir in the lime juice. Taste for seasonings add salt and pepper, to taste if needed.
Return the vegetables to the pan and stir to combine. Reheat slightly if necessary.
Serve in a bowl or plate along side rice with a sprinkling of fresh chopped cilantro and basil (highly recommended!) and lime wedges. Enjoy your Thai curry!! For full recipe and ingredients see recipe card below.
Pro Tips for perfect Thai red curry!
- Great aromatics- the garlic, onion, ginger and fresh herbs are a must for flavour!!
- Good quality store bought curry paste or make your own!
- Lovely array of fresh veggies cooked just right!
- Full fat coconut milk for that balance and creaminess is a must!
- A good squeeze of lime juice at the end for perfect balance of salty, sweet and sour
- Good quality rice for serving it all up- I’m a big fan of basmati!
You’ll love this red curry it’s:
dairy free
so flipping tasty!
full of veggies
vegan
easy to make
versatile
umami
a great family meal
healthy
Enjoy you guys! Happy Day? Please feel free to comment below. Your feedback is greatly appreciated!
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Want more Curry Recipes? Here you go!
- Vegetable Chickpea Indian Curry (Vegan)
- Curried Quinoa Salad
- Simple Vegan Buddha Bowl with Peanut Dressing
- Vegan Butter Chicken
- Best Peanut Noodles Ever!
- 30 Minute Vegan Pad Thai with Tamarind Sauce
- Cold Thai Noodle Salad with Green Curry Dressing (Vegan)
Thai Red Curry With Vegetables (Easy Vegan Recipe)
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Mains, Gluten Free, 30 Minute Vegan Recipes,
- Method: stovetop
- Cuisine: Thai, Asian,
- Diet: Vegan
Description
Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices. Vegetarian, vegan and gluten free recipe!
Ingredients
For the vegetables:
- 1 tablespoon oil, I use grapeseed oil (could use refined coconut oil or your favourite cooking oil)
- 1/2 lb (227 grams) white or brown mushrooms, quartered
- 1 red bell pepper, sliced in strips and cut into 2–3 inch lengths
- 1 orange or yellow bell pepper, sliced in strips and cut into 2–3 inch lengths
- 1 and 1/2 cups fresh snap peas (see notes for more options)*
For the sauce:
- 1 can full fat coconut milk (not lite coconut milk)
- 1/ 4 cup water
- 4 tablespoons thai red curry paste*
- 1/2 can rotel diced tomatoes and green chilies (mild)
- 1 and 1/2 tablespoons tamari, could substitute soy sauce (haven’t tried coconut aminos?)
- 1 tablespoon brown sugar, packed
- 1 teaspoon garam masala
- 4 seaweed snack sheets
- 1/4 cup chopped cilantro, loosely packed
- 1/2 to 1 tablespoon oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 and 1/2 tablespoons fresh ginger, grated
- 2 teaspoons fresh lime juice
For serving:
- 3–5 cups cooked rice (I like basmati rice)
- fresh chopped cilantro and basil
- lime wedges
Instructions
- First get that rice cooking according to package instructions. I use my rice cooker. Basmati is usually my rice of choice! If using basmati make sure to rinse it extremely well before using, and your rice will have a much better texture!
- Prep all your veggies and gather all the ingredients you will need and set aside.
- Mix the sauce ingredients (first 9 ingredients) in a medium bowl -(don’t add the oil, onion, garlic, ginger and lime juice)- and set aside. (crumble the seaweed sheets with your fingers into the bowl and it’s ok if the coconut milk is lumpy it’ll smooth out in the hot pan)
- For the veggies: Now heat a large non stick skillet over medium heat. Add the oil, peppers, mushrooms and a pinch of salt and pepper. Cook for 5 minutes stirring occasionally. Add in the snap peas and cook for a further 3 minutes. You want the snap peas to be tender crisp. Remove the veg to a plate.
- For the sauce: In the same pan over medium heat add oil and onions and saute for 5 minutes until onions are softening and browning a little. Stir in the garlic and ginger until fragrant, about 30 seconds or so. Now add in the sauce mix and simmer uncovered for 2-3 minutes. (it’s not a thick sauce) Remove from heat, stir in the lime juice. Taste for seasonings add salt and pepper to taste if needed or more tamari, sugar, etc..
- Return the vegetables to the pan and stir to combine. Reheat slightly if necessary. For step by step photos see above post🔼
- Serve in a bowl or plate along side rice with a sprinkling of fresh chopped cilantro and basil (highly recommended!) and lime wedges. Naan is a great side too! Enjoy your Thai curry!!
Notes
- My favourite curry paste is J-lek brand. It has a good balance of lemon grsss, keiffer lime leaf, red chilies and spices.I buy it locally at my grocery store. I much prefer it over Thai kitchen red curry paste and it’s affordable!
- The veggies in this red curry are very versitile, you can basically add whatever you fancy! I usually use mushrooms, bell peppers and then it a free throw! – you could add carrots, cauliflower, broccoli, baby corn, bamboo shoots or snap peas (which I used) Sweet potatoes are a great addition too! – the list goes on… so many options!. Just keep the vegetables between 4-5 cups! And the harder to cook vegetables might need to steam or roast first before adding to the red curry broth- like carrots and sweet potatoes
- The red curry sauce is perfect for veggies, tofu, noodles or pour it on anything it’s so good!!
- The curry will keep covered in the fridge for 3-4 days and I don’t recommend freezing it. The sauce on its own freezes well!
Keywords: thai red curry with vegetables, thai red curry, thai vegetable curry, vegan thai red curry, red thai curry, red curry vegetables, veg thai red curry recipe
The curry was really tasty!!
★★★★★
thanks so much, glad you enjoyed it!