Craving more easy vegan curry recipes? You’ll also love my Easy Vegan Curry, One Pan Tofu Curry, Lentil Curry, and Easy Chickpea Curry recipes. If you’re looking for a change from your everyday stir fry or curry recipe, then you’ll love Vegan Thai Red Curry. It’s another easy and flexible one-pan weeknight meal that doesn’t skimp on flavor! This easy dish is a lot like my Vegan Thai Green Curry recipe. Both dishes are bursting with outstanding Thai-inspired flavors thanks to a medley of vegetables and a creamy and aromatic sauce. The only difference is that this dish uses red curry paste instead of green curry paste. What I love most about this vegan red Thai curry recipe is that it’s so flexible! Change up the vegetables based on what you have on hand, add tofu or tempeh for protein, or serve it over rice or noodles. Whatever changes you make, you’ll still be left with a simple meal with to-die-for flavors.
Why you’ll love this easy Thai red curry recipe
An easy one-pan dinner – Just simmer the easy ingredients together in a large skillet and in 30 minutes, you have an incredible dinner the whole family will love. The best clean-out-your-fridge recipe – I especially love that this recipe is so flexible. Mix and match the vegetables, make it easier with frozen veggies, add tofu for protein, or lower the spice—almost anything goes! Bursting with flavor – Store-bought red curry paste, simple aromatics, and fresh vegetables pack this dish with vibrant and bold Thai-inspired flavors.
How to make vegan Thai red curry
Find the complete recipe with measurements in the recipe card below. Heat the oil in a large skillet over medium-high heat. Once hot, add the onion and saute until translucent. Next, add the garlic and ginger and cook for 30 seconds. Add the cut vegetables to the skillet with the aromatics. Tip: Make sure all of the vegetables are chopped before you start cooking since this recipe moves fast. Or, to save yourself the hassle, buy pre-chopped or frozen veggies instead (no need to thaw them). Stir the red curry paste, coconut milk, and water into the veggie mix until the paste is dissolved. Next, stir in the kale. Heat the curry sauce to a simmer, then lower the heat, cover the skillet, and cook until the vegetables are soft. To finish, stir the chopped tomatoes, maple syrup, soy sauce, and fresh lime juice into the curry and take the pan off the heat. Serve the red curry in bowls over cooked basmati rice or noodles and garnish with sriracha, fresh basil or cilantro, and lime wedges. Enjoy!
Variations
There are plenty of changes you can make to this recipe to make it easier to prepare or more accessible:
Mix and match the veggies – Almost any vegetable you like can be tossed in this easy curry recipe! Add zucchini, green beans, peas, sweet potatoes, or anything else that’s already in your fridge. Or use frozen vegetables – Toss a bag of your favorite mixed frozen vegetables in this curry instead of using fresh veggies. They’re pre-chopped and don’t need to be thawed ahead of time, helping you get this meal on the table even faster. For a boost of plant protein – You can add baked or pan-fried tofu, fried tempeh, soy curls, diced seitan chicken, or a can of drained and rinsed chickpeas to the curry with the chopped tomatoes to make this dish even more filling. To make it less spicy – Make this recipe with mild red curry paste and/or reduce the amount to only 2 tablespoons.
Frequently asked questions
*This recipe was originally published March 2018 and has been reposted with new photos.
