Thai curry is a vibrant celebration of flavors, combining aromatic herbs, rich coconut milk, and a medley of fresh vegetables. This vegan Thai curry recipe brings all those classic tastes together in a plant-based, wholesome dish that’s easy to prepare and absolutely delicious.
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this curry offers a perfect balance of spice, creaminess, and nutrition.
From the creamy coconut base to the punchy notes of lemongrass and ginger, every bite is a journey to Thailand’s bustling street food markets. Plus, it’s incredibly versatile — perfect for weeknight dinners or impressing guests with something exotic yet comforting.
This recipe is also a fantastic way to use up seasonal vegetables and customize your curry to your liking. Dive in and discover how simple and rewarding cooking vegan Thai curry can be!
Why You’ll Love This Recipe
This vegan Thai curry is a powerhouse of flavors and nutrients. It’s:
- Rich and creamy thanks to coconut milk, without any dairy.
- Quick and easy to make, perfect for busy weeknights.
- Highly customizable with your favorite vegetables and protein alternatives like tofu or chickpeas.
- Gluten-free and allergy-friendly when using the right curry paste.
- Loaded with fresh herbs and spices that boost immunity and digestion.
Plus, it’s a wonderful way to explore authentic Thai flavors while sticking to a compassionate, plant-based lifestyle.
Ingredients
- 1 tablespoon coconut oil or any neutral oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste (check for vegan-friendly brands)
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 medium carrot, sliced
- 1 red bell pepper, sliced into strips
- 1 cup broccoli florets
- 1 cup snap peas
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup or coconut sugar
- Juice of 1 lime
- Fresh Thai basil or cilantro for garnish
- Cooked jasmine rice or rice noodles, to serve
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or silicone spatula
- Small bowl for mixing sauce ingredients
- Serving bowls
Instructions
- Prepare the tofu: Press the tofu to remove excess water, then cut into 1-inch cubes. Set aside.
- Heat the oil: In a large skillet or wok, heat the coconut oil over medium heat until shimmering.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger. Cook for 3-4 minutes until fragrant and translucent.
- Add the curry paste: Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
- Pour in liquids: Slowly add the coconut milk and vegetable broth, stirring constantly to combine with the curry paste.
- Simmer the vegetables: Add the carrot slices, red bell pepper, broccoli florets, and snap peas. Simmer gently for 8-10 minutes until vegetables are tender but still crisp.
- Cook the tofu: Meanwhile, in a separate non-stick pan, lightly sauté tofu cubes until golden on all sides. Add tofu to the curry in the last 3 minutes of simmering.
- Season the curry: Stir in soy sauce (or tamari), maple syrup, and lime juice. Taste and adjust seasoning as needed.
- Finish and garnish: Remove from heat and sprinkle generously with fresh Thai basil or cilantro.
- Serve: Serve hot over steamed jasmine rice or rice noodles for a complete meal.
Tips & Variations
Tip: For a spicier curry, add sliced fresh Thai chilies or a dash of chili flakes during step 4.
You can easily swap out vegetables according to what you have on hand. Zucchini, eggplant, green beans, or baby corn work beautifully.
For extra protein variety, try chickpeas or tempeh instead of tofu.
If you prefer a green or yellow curry, simply replace the red curry paste with your choice of green or yellow curry paste. For a nutty twist, add a tablespoon of peanut butter right before serving.
To keep this recipe soy-free, substitute tofu and soy sauce with coconut aminos and roasted chickpeas. Explore more soy-free vegan recipes for inspiration.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 320 kcal |
Protein | 15g |
Fat | 22g |
Carbohydrates | 18g |
Fiber | 5g |
Sugar | 6g |
Sodium | 680mg |
Note: Nutrition facts are approximate and can vary based on exact ingredients and portion sizes.
Serving Suggestions
This vegan Thai curry pairs wonderfully with fluffy jasmine rice or chewy rice noodles to soak up the luscious sauce. For a lighter option, serve over cauliflower rice or quinoa.
Add a side of crisp cucumber salad dressed with lime and chili flakes to complement the rich curry flavors. For an appetizer or snack, try the Lipton Vegetable Dip Recipe – it’s a crowd-pleaser and keeps the Thai theme fresh and vibrant.
For dessert, consider a sweet finish like the Vegetarian Date Cake Recipe, offering moist and natural sweetness after your flavorful curry meal.
Conclusion
Cooking a vegan Thai curry at home is a delightful way to enjoy the rich, authentic flavors of Thailand without any animal products. This recipe balances creamy coconut milk with fresh vegetables and warming spices, creating a satisfying and nourishing dish perfect for any occasion.
Its ease and flexibility make it an excellent addition to your weeknight rotation or a special meal to impress guests.
By customizing the vegetables and protein, you can keep this curry fresh and exciting every time you make it. Plus, with all the health benefits packed into this dish, you’re treating your body to wholesome goodness.
Don’t forget to explore other delicious plant-based recipes like the Vegan Bechamel Sauce Recipe or the Vegan Bread Machine Recipe to further enrich your cooking adventures. Happy cooking and savor every bite!
📖 Recipe Card: Vegan Thai Curry
Description: A flavorful and creamy vegan Thai curry made with coconut milk and fresh vegetables. Perfect for a quick and healthy meal.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 block (14 oz) firm tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Fresh basil leaves for garnish
Instructions
- Heat coconut oil in a large pan over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add bell pepper, broccoli, and carrots; cook for 10 minutes.
- Add tofu and soy sauce; simmer for another 5 minutes.
- Stir in lime juice and remove from heat.
- Serve hot, garnished with fresh basil leaves.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 22 g | Carbs: 18 g
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