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A vegetarian Thai red curry recipe that is kid-approved, vegetable-packed, and easily customizable.

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Red Thai Curry

Why You’ll Love this Thai Red Curry

  • Last week, my kids and I made a gratitude list. We have been reading the book “30 Days to a Better World Starting with Me.” One of the days was to make a gratitude list because gratitude brings happiness, and happy people try to make others happy. When I asked my 3 year old son what he is grateful for, he said “making Thai food with mommy.” It was such a sweet and simple response. This boy LOVES this Thai Red Curry, and every time I make it, he beams with joy and says “my favorite.”
  • This recipe is kid-friendly and a great way to pack in the veggies! It is full of favor and limited on the spice.

Ingredients/Equipment Notes

To make this delicious vegetarian Thai Red Curry, you will need the following ingredients (full measurements are in the recipe card below):

  • 1 Tbsp. oil
  • onion
  • ginger
  • garlic cloves, pressed or minced
  • 3-5 cups of vegetables
  • 2 Tbsp. Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk – Make sure to shake the can of coconut milk well before using
  • ½ cup water
  •  coconut sugar or raw sugar or brown sugar
  • tamari or soy sauce
  • rice vinegar or fresh lime juice
  • salt

You will also need the following equipment:

  • I recommend a wok to allow using a lot of vegetables in this curry!

How to Make the Best Thai Red Curry

  • Heat the oil in a large skillet with deep sides (I use a wok since I use a lot of vegetables) on medium heat.
  • Add the onion and cook, stirring often, until the onion has softened and is turning translucent, about 3-5 minutes.
  • Add the ginger and garlic and cook about 30 seconds, while stirring continuously.
  • Add the vegetables and cook about 5-10 minutes, stirring occasionally.
  • Add the curry paste and cook, stirring often, for 2-3 minutes.
  • Add the coconut milk, water, and sugar, and stir to combine.
  • Bring to a gentle simmer over medium/low heat and cook another 15-20 minutes (or until the vegetables are tender to your liking), stirring occasionally.
  • Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.

How to Serve Thai Red Curry

This Thai Red Curry is delicious served over Jasmine rice or even quinoa for higher protein.

Recipe Tips

– This recipe allows you to use the vegetables preferred in your family. I love using broccoli, carrots, mushrooms, edamame, baby corn, and peas.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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Vegan Thai Red Curry

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Veggie Thai Red Curry

Recipe by Plant-Based Persian

A vegetable-packed, kid-approved Thai red curry 

Print Recipe
  • Total Time40 minutes
  • Yield4 people 1x
  • DietVegan

Ingredients

Units Scale
  • 1 Tbsp. oil
  • 1 cup chopped onion
  • 1 Tbsp. grated fresh ginger
  • 2 garlic cloves, pressed or minced
  • 3–5 cups of vegetables
  • 2 Tbsp. Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk – Make sure to shake the can of coconut milk well before using
  • 1/2 cup water
  • 1 1/2 tsp. coconut sugar or raw sugar or brown sugar
  • 1 Tbsp. tamari or soy sauce
  • 2 tsp. rice vinegar or fresh lime juice
  • 1/4 tsp. salt

Instructions

  1. Heat the oil in a large skillet with deep sides (I use a wok since I use a lot of vegetables) on medium heat.
  2. Add the onion and cook, stirring often, until the onion has softened and is turning translucent, about 3-5 minutes.
  3. Add the ginger and garlic and cook about 30 seconds, while stirring continuously.
  4. Add the vegetables and cook about 5-10 minutes, stirring occasionally.
  5. Add the curry paste and cook, stirring often, for 2-3 minutes.
  6. Add the coconut milk, water, and sugar, and stir to combine.
  7. Bring to a gentle simmer over medium/low heat and cook another 15-20 minutes (or until the vegetables are tender to your liking), stirring occasionally.
  8. Remove the skillet from the heat. Add the tamari or soy sauce. Add the rice vinegar or fresh lime juice. Add the salt.

Serve over rice or quinoa.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Thai

Did you make this recipe?

Take a picture and tag us on Instagram  @plant_basedpersian or share it on Pinterest!