Here's a recipe for vegan Thai curry that's creamy, comforting, and versatile. A mix of colorful fresh vegetables and tofu are simmered in a rich coconut red curry broth. Serve it with rice or quinoa for an easy and healthy meal that's ready in just 35 minutes!

If you love easy vegan meals, also try our loaded vegan butter chicken, dreamy vegan cauliflower alfredo sauce, or one pot vegan pasta with spicy sun-dried tomato sauce.

vegetarian thai curry in a pot

This recipe was originally published in 2013. We've updated the post with some new photos and more information but we've left the delicious recipe exactly the same.

Thai red curry is our go-to comfort food that we eat year round. It's warm, nourishing, and tastes great, too! It couldn't be easier to make and it's suitable for both vegans and vegetarians.

It's also a super versatile recipe so you can use what's in season, or what you have on hand. It's light yet filling, and healthier than take-out (with no unwanted ingredients).

We like to serve it with a grain like quinoa or jasmine rice for a quick and easy complete meal. Make it for dinner and the leftovers taste great the next day as a packable lunch. We call that a win-win!

vegan thai red curry in a white pot

Vegan Thai curry ingredients

Here's everything you need to make this vegan Thai curry at home:

  • Coconut oil – for sautéing, or another neutral flavored oil like avocado will work well, too.
  • Onion + garlic – these aromatics layer in lots of flavor into the sauce.
  • Coconut milk – we go for full-fat coconut milk for the creaminess but you can use light coconut milk, if you prefer.
  • Vegetables – in the pictures, we used a mix of Asian eggplant, red bell pepper, mushrooms, celery, carrot, and cherry tomatoes. But we often use just whatever is in our fridge so feel free to swap for your favorites, or what you have on hand!
  • Thai red curry paste – the type of curry paste you use will make a big difference in this recipe. Refer to our notes in the recipe card for choosing a flavorful store-bought Thai curry paste.
  • Soy sauce – adds saltiness and a savory umami flavor to the curry sauce. You can also use tamari, coconut aminos, or a gluten-free alternative.
  • Sriracha – for a little extra kick! If you prefer a milder curry, feel free to omit this spicy ingredient.
  • Tofu – medium or firm tofu will keep its shape when cooked, and it's a great source of plant-based protein!

How to make this vegan Thai curry

Here's how to make this simple vegan Thai red curry in a few easy steps:

  1. Start by cooking your rice (or grain of choice) so that it's done when the curry is ready. If it's finished sooner, that's fine. Rice can sit and wait for the curry to finish cooking.
  2. To make the curry, start by sautéeing the eggplant and onions. The eggplant will likely soak up all the oil; This is normal and totally okay. After about five minutes, add the garlic followed by the rest of your vegetables. Then pour the coconut milk into the pot.
  3. Stir in the curry paste, soy sauce, and sriracha then simmer the curry for about 10 minutes.
  4. Finish the curry by adding the tofu and adding a little more salt – if you think it needs it. Enjoy!

Full recipe instructions are in the recipe card below.

a bowl of Vegan Thai Curry with quinoa

Vegan Thai curry variations to try

Our favorite thing about this vegan Thai curry is how versatile it is. It's a great fridge clean-out meal and perfect for using up leftover bits of herbs and veggies from farmer's market hauls. Use what's in season, or what you have on hand. You really can't go wrong!

  • Swap the veggies for other quick-cooking veggies like zucchini, snow peas, snap peas, broccoli, spinach, bok choy, or green beans
  • Use a different protein like chickpeas or tempeh
  • Try a different curry paste – yellow and green Thai curry pastes are both delicious
  • Serve with another grain like jasmine rice or short grain brown rice
  • Add more flavor with fresh ingredients like kaffir lime leaves, fresh Thai basil, cilantro, or a squeeze of fresh lime juice right before serving.

FAQS

Can I use frozen vegetables?

Yes! Frozen vegetables like cauliflower, broccoli, and carrots work great in curries. You don't need to thaw them, just add them right into the curry to cook in the sauce.

How long does it last in the refrigerator?

Store any leftovers in an airtight container in the fridge for 3-4 days. Leftovers make the most delicious lunch!

What to serve with vegan Thai curry

When served with a grain like rice or quinoa, this vegan Thai curry is a delicious complete meal. For larger groups or dinner parties, we like to make a couple of curries and serve them family-style. Try our Thai peanut curry or banana curry with sweet potatoes and chickpeas.

It also pairs perfectly with other vegan Thai dishes like our autumn sweet potato Pad Thai, fresh spring rolls with tahini dipping sauce, or coconut Thai borscht.

a bowl of Vegan Thai Curry
a bowl of Vegan Thai Curry

Vegan Thai Coconut Curry

Yield: 6 servings
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Here's a recipe for vegan Thai curry that's creamy, comforting, and versatile. A mix of colorful fresh vegetables and tofu are simmered in a rich coconut red curry broth. Serve it with rice or quinoa for an easy and healthy meal that's ready in just 35 minutes!

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

  • 2 tablespoons coconut oil
  • 2 medium onions, quartered
  • 1 medium Asian eggplant, halved and sliced into half moons
  • 6 cloves garlic, minced
  • 2 cans coconut milk, can be light
  • 2 medium bell peppers, any colour, diced large
  • 1 cup sliced mushrooms
  • 2 stalks celery, sliced
  • 1 medium carrot, cut in half then cut into half moons
  • 1 cup cherry tomatoes
  • ¼ cup Thai curry paste, see notes
  • 3 tablespoons soy sauce, can be reduced sodium
  • 1-3 tablespoons sriracha, to taste
  • 1 package medium tofu, cut into cubes

Instructions 

  • While the rice is cooking, add the oil to a large pot over medium-high heat then add the eggplant and onions. Don't be surprised when the eggplant soaks up all of the oil; this is normal. Cook for 5 minutes and then add the garlic and cook for 30 more seconds. Add the coconut milk, peppers, mushrooms, celery, carrot, and cherry tomatoes to the pot and stir.
    2 tablespoons coconut oil, 2 medium onions, 1 medium Asian eggplant, 6 cloves garlic, 2 cans coconut milk, 2 medium bell peppers, 1 cup sliced mushrooms, 2 stalks celery, 1 medium carrot, 1 cup cherry tomatoes
    image for recipe instruction
  • Stir in the curry paste, soy sauce, and sriracha then bring the pot to a boil then reduce the heat and simmer, uncovered, for about 10 minutes.
    ¼ cup Thai curry paste, 3 tablespoons soy sauce, 1-3 tablespoons sriracha
    image for recipe instruction
  • Add the tofu and warm through for about 2 minutes.
    1 package medium tofu
    image for recipe instruction

Notes

If you are serving this with rice or quinoa, start that first. 
The type of curry paste you use will make a big difference in this recipe. We use either Amoy or Mae Jin (make sure to use the curry paste and not the cans of pre-made curry.) The only type of curry paste that we don't recommend is Thai Kitchen as we find it is spicy but flavorless.
Serving: 1 serving = ⅙ of the recipe, Calories: 452kcal, Carbohydrates: 58g, Protein: 13g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 698mg, Potassium: 572mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4696IU, Vitamin C: 65mg, Calcium: 146mg, Iron: 2mg
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