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Veggie Thai Red Curry

  • Author: Plant-Based Persian
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A vegetable packed, kid-approved curry 


Units Scale
  • 1 Tbsp. oil
  • 1 cup chopped onion
  • 1 Tbsp. grated fresh ginger
  • 2 garlic cloves, pressed or minced
  • 35 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


  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