Vegetarian Thai Red Curry – a spicy, flavorful red curry packed with vegetables. This easy one-pot dinner is ready in about 30 minutes.
These past few weeks have been nonstop for me — so many errands, grocery runs and tasks that 24 hours never feel enough. When we were away for a couple of months, the to-do list ballooned and this weekend was all about restocking the pantry. I often shop at several stores: bulk items from a warehouse store, fresh produce from a specialty market, and a stop at the Indian grocery for ingredients I use at home. It’s a time investment but worth it for the ingredients I prefer.
Because of the busy weekend we ended up dining out, including a meal at our favorite Thai restaurant. I enjoy Thai food and always order their pineapple fried rice, but my favorite there is the vegetarian Thai red curry. It’s one I also make at home since it’s quick, comforting and comes together as a simple one-pot meal.
The essential ingredient is the Thai red curry paste. Homemade curry paste will give the best depth of flavor but requires many ingredients and extra prep time. For a convenient, delicious option I use a good-quality store-bought paste such as Thai Kitchen red curry paste, which is widely available and vegan-friendly. It simplifies the recipe without sacrificing taste.
This vegetarian version is a great way to load up on vegetables. For this recipe I used zucchini, broccoli, carrots and a mix of red, orange and green peppers, but you can swap or add mushrooms, snap peas, cauliflower or other favorites. The prep — slicing and chopping — takes the most time. Once the ingredients are ready, the curry cooks quickly.
Thai curries are often spicy; this version is mildly spiced to suit more sensitive palates, but you can easily increase the heat by adding more curry paste, extra chilies, or sriracha.
This vegetarian Thai red curry is ideal for busy weeknights — flavorful, nourishing and ready in about 30 minutes. Below you’ll find the streamlined recipe, clear instructions and nutrition facts.
* Recipe adapted from Cookie and Kate.
* Check the label on the red curry paste you choose — not all brands are vegetarian or vegan. Thai Kitchen Red Curry Paste is a reliable vegan option.
Vegetarian Thai Red Curry
Ingredients
- 1 tablespoon olive oil
- 1 small white or yellow onion, chopped
- 1–2 dried red chilies (optional)
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 small zucchini, sliced
- 1 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 orange pepper, sliced
- 1 small head broccoli, cut into florets
- 2 carrots, diced
- 1/2 cup water
- Salt, to taste
- 2 tablespoons + 1 teaspoon Thai red curry paste
- 1 (14 oz) can coconut milk
- 1.5 teaspoons sriracha
- 1/4 teaspoon turmeric powder
- 1.5 teaspoons coconut sugar (or brown sugar)
- 3 teaspoons rice vinegar
- 1–2 teaspoons soy sauce (optional)
- Juice of 1/2 lime
- Fresh basil or cilantro for garnish
Instructions
- Whisk the coconut milk and Thai red curry paste together in a bowl and set aside.
- Heat the olive oil in a large pan over medium heat.
- If using, add dried red chilies and sauté briefly to release flavor.
- Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the grated ginger and garlic and cook for 30 seconds until aromatic.
- Add the carrots and zucchini, stir, then add the broccoli and peppers. Cook for a minute, then add salt and the water.
- Cook the vegetables for 3 more minutes, then pour in the coconut milk and curry paste mixture.
- Stir in the coconut sugar, turmeric, sriracha and rice vinegar. Mix well.
- Bring to a gentle simmer over medium-low heat and cook 5–7 minutes, until veggies are tender but still bright. Stir occasionally.
- Remove from heat. Stir in soy sauce if using, and squeeze in the lime juice.
- Garnish with fresh basil or cilantro and serve hot with jasmine rice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Vegetarian Thai Red Curry
