About this recipe
Yes, you read that right. This Thai red curry is one of those magical, back-pocket recipes that comes together in under 30 minutes. It’s healthy, flavorful, and ridiculously easy. You sauté your veggies, stir in curry paste, pour in coconut milk, and let it all simmer into something cozy and delicious.
This is one of the first Thai-inspired recipes I learned to make, and over the years, it has become a go-to dinner when I want something comforting but don’t want to spend forever in the kitchen. It never fails me.
Why will you love this recipe?
Because it’s your kind of recipe—easy, flexible, and full of flavor. You don’t need a trip to a specialty store or a long list of ingredients. Most of what you need might already be in your pantry or fridge.
The best part? You can throw in whatever veggies you’ve got. No green beans? Use broccoli. Out of potatoes? Try sweet potatoes. It’s a forgiving recipe that works with what you have. Oh, and it gets better the next day, so make enough for leftovers.
Ingredient notes
- Finish with: lime or lemon, cilantro or Thai basil, and sliced chile.
- Thai red curry paste.
- Coconut milk
- Veggies… anything goes.
- Aromatics: Onion is essential. Garlic and ginger are a plus if you have them.
What is Thai curry paste?
Thai curry is a paste normally made with red chiles, aromatics, and spices. It is delicious and very easy to make. If you prepare your curry paste at home, add less than the recipe demands. Add gradually until you get the taste you want.
I quickly make this dish using Simple Asia’s Thai, red, or green curry paste. Both flavors are pretty good. If you read the label, you will find it very clean. They make their curry paste with really clean ingredients.
what veggies can I use?
This recipe used carrots, potatoes, and green beans, but feel free to use any vegetable you want. I have also used cauliflower, peas, broccoli, etc., which always tastes delicious.
Use red bell peppers, Brussels sprouts, snap peas, a handful of kale, and sweet potatoes. Make this recipe your own, and add your favorite vegetables.
How to make vegan Thai curry
- Sauté aromatics: Start by cooking the onion in a little oil until soft.
- Add curry paste: Stir in the curry paste and cook it for a minute or two to bring out the flavors.
- Pour in coconut milk: Add the full can and mix well.
- Add veggies: Toss in your vegetables of choice.
- Taste and adjust
- Add the toppings
Home cook to home cook tips
- If your curry gets too thick, don’t panic—just stir in some water or broth to thin it out.
- Want it spicier? Add a spoon of sambal oelek or a few sliced chiles while simmering.
- If you’re meal prepping, double the recipe. It keeps beautifully in the fridge and tastes even better the next day.
- Don’t skip the squeeze of lime or lemon at the end—it balances everything and makes the flavors pop.
- Serve it over jasmine rice, brown rice, quinoa, or even farro—whatever grain you love that’ll soak up the sauce.
- When buying canned coconut milk, look for the best you can find with the fewest ingredients. I like using full-fat, but if you want a lighter version, use the reduced-fat can.
Easy vegan Thai curry
Ingredients
- 1 tablespoon coconut oil
- 3/4 cup diced onion white or red onion
- 2 cups diced potato
- 3 carrots diced or cut into diagonal
- 1 cup green beans
- 1 can of coconut milk
- 1-2 tablespoons Thai curry paste
- a good pinch of sea salt
For serving
- cilantro
- Thai chili peppers jalapeños or serranos
- lemon juice
Instructions
- Sauté the onion over medium heat with the coconut oil until softened.
- When the onion is soft, add the coconut milk and curry paste. Let the curry paste dissolve. Test and add need more curry if needed. I always start with a spoonful, and I gradually add more.
- Put the vegetables and half a cup of water. Add a good pinch of salt, cover and leave until the potatoes and carrots are cooked.
- Serve on top of jasmine brown rice or noodles and finish with cilantro, chili slices, and lemon juice on top.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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