• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Splash of Taste - Vegetarian Recipes
  • Home
  • Food
    • All Recipes
    • Air Fryer Recipe
      • Air Fryer Recipe
      • Cookies
    • Appetizers
    • Easy Casseroles
    • Desserts
      • Desserts
      • Cheesecake
      • Cookies
      • Crumble
      • Pies
    • Dips, dressings, & sauces
    • Main Courses
    • Pasta
    • Pizza
    • Side Dishes
    • Soup
    • Under 30 Mins
    • Vegetarian
    • Vegetarian curries
    • Vegan
  • Drinks
    • Cocktails
    • Gin Cocktails
    • Tequila Cocktails
    • Vodka Cocktails
    • Mocktails
  • Resources
  • About Us
Splash of Taste – Vegetarian Recipes

Splash of Taste - Vegetarian Recipes

Easy veggie recipes

  • Home
  • Food
    • All Recipes
    • Air Fryer Recipe
      • Air Fryer Recipe
      • Cookies
    • Appetizers
    • Easy Casseroles
    • Desserts
      • Desserts
      • Cheesecake
      • Cookies
      • Crumble
      • Pies
    • Dips, dressings, & sauces
    • Main Courses
    • Pasta
    • Pizza
    • Side Dishes
    • Soup
    • Under 30 Mins
    • Vegetarian
    • Vegetarian curries
    • Vegan
  • Drinks
    • Cocktails
    • Gin Cocktails
    • Tequila Cocktails
    • Vodka Cocktails
    • Mocktails
  • Resources
  • About Us
Home / Vegan

This vegan Thai red curry might just be better than the real thing

Published June 8, 2021 | Updated December 12, 2022 | By Mandy & Jane

  • Facebook
Jump to Recipe
Vegan Thai red curry for pinterest

An explosion of fresh Asian flavors, chili, lemongrass, fresh lime, Thai eggplant, mushrooms, and coconut milk. When we tasted this sitting on the beach in Koh Samui, we knew we had to make it when we came home. We’ve been making it for years now and we think you’re going to love this Thai red curry vegan style!

A bowl of vegan Thai red curry freshly cooked

A delicious taste of Thailand in your own home

There’s something quite magical about this vegan Thai red curry.

It’s got the ability to transport you to an exquisite Thai beach, to a family-run Thai restaurant.

All of a sudden, you’re sitting at your table, sand between your toes, and then your Thai red curry is served.

So, what if we told you that you can make the same vegan Thai red curry in the comfort of your own home, wherever you are in the world?

And do you want to know what’s even better?

You can do make it all in just 25 minutes.

It is so simple and easy to make!

This has got to be one of the best Thai curries on your menu and is great if you are a meat-eater, vegetarian, or vegan.

Curry vegan Thai red made with canned coconut milk with baby corn, eggplant, mangetout and mushrooms, delicious and ready to eat

Homemade or store bought red curry paste?

The only reason to use store-bought curry paste is for speed. Nothing else.

Would it surprise you to learn that you can make an authentic red paste in just 10 minutes?

And what’s better is that it will freeze well, so that you can make it ahead and use it when you need it.

The Thai flavors that you recreate when you make your own red curry paste cannot be recreated by store-bought, trust us, take the 10 minutes to make it and you’ll soon see.

You’ll never buy red paste again!

Check out our homemade vegan red Thai curry paste here.

Our paste includes wonderful ingredients like white peppercorns, cumin powder, coriander powder, red chilies, salt, cloves of garlic, shallots, lemongrass, fresh coriander (cilantro), galangal, lime, and soy sauce – it’s bursting with Thai flavor!

Does it have fish sauce in it?

No, this Thai red curry is definitely 100% vegan and contains no fish sauce or shrimp paste.

By making our own Thai red curry paste, we can ensure that there are no surprises and also, no compromises on the flavor.

Two servings of vegan Thai red curry homemade from recipe including jasmine rice and lime wedges

Is it gluten free?

It definitely can be.

If you are making our homemade Thai red curry paste, then the one ingredient to look out for is the soy sauce.

Soy sauce can contain gluten but there are brands that are gluten-free, so make sure you check the label to make sure.

Is this curry spicy?

Yes, our vegan Thai red curry is spicy.

It’s a beautiful burst of Thai spice and we love it.

How can I make it less spicy?

Not everyone can take the heat of a really spicy red curry but it’s easy to cool it down a little.

The first thing to do is when you are adding the red Thai curry paste, taste it after each spoonful, by adding the paste slowly and tasting, you can control the heat.

Another way you can cool it down is to add additional canned coconut milk which naturally cools down the curry spiciness, just add a little coconut milk at a time until you get it to the right heat for you.

Ingredients for vegan Thai red curry, canned coconut milk and veggies

How can I make it spicier?

Feel the need for heat eh?

There are many ways you can spice this Thai red curry up but we’d still recommend tasting it as you add the curry paste.

Give an extra spice boost by adding sliced fresh red chili’s – leave the seeds in if you’re feeling brave!

Add Sriracha hot chili sauce to turn the heat up even more.

You’ll still need to add coconut milk for the soupy consistency, so make sure you still add it.

Vegan Thai red curry, jasmine rice, garnished with Thai basil

Thai red curry vs Thai green curry

Generally speaking, Thai red curry is hotter than Thai green curry.

There are many more chillis in red curry which gives a distinct color.

Thai green curry is a milder curry but it’s all a little subjective and depends on the chef who’s cooking the dish!

What vegetables go in this curry?

We’ve used mushrooms, mangetout, Thai eggplant, and baby corn, and they all work perfectly in conjunction with the spices and coconut milk.

Other vegetables that work really well in vegan Thai red curry are butternut squash, broccoli, sweet potato, Pak choi, carrot, green beans, red bell pepper, yellow bell pepper, cauliflower, or cabbage.

So feel free to substitute veggies depending on your personal preference or whatever you have in the fridge.

If you prefer more than just veggies, you could also include tofu or vegan chicken substitute.

Ingredients for vegan Thai curry including Thai eggplant, mushrooms, red chilli, mange tout and baby corn sliced and chopped ready to cook

What rice should I use?

We’ve used jasmine rice which is a long grain rice, but you could also use sticky rice which is popular in Thailand.

Alternatively, you could use basmati rice or brown rice if that’s what you have in your store cupboard.

How do I store it?

If you have leftovers then make sure you cover the pan and let the Thai red curry cool down, you can then store it in an airtight container in the fridge for up to 2 days.

You can also freeze your curry and it will be good for 3 months. You may notice a slightly grainy texture to the coconut milk but it’s still fine to eat.

Tips

  • Use coconut oil to give an extra coconut taste boost.
  • Freeze leftovers in portion sizes in airtight containers, so all you need to do is grab one when you fancy a quick vegan Thai red curry.
  • If you prefer your red curry more like a soup, then simply add more canned coconut milk and red curry paste until you get the consistency and flavor that you prefer.
Vegan Thai red curry in a pan, a cast iron dish and with jasmine rice

How do I make it?

This delicious vegan Thai red curry recipe is deceptively simple to make, you’re going to find that it becomes a ‘go to‘ tasty meal.

You’ll find a measurement converter in our recipe card.

First, you’ll need to make your Thai red curry paste.

Then prepare your vegetables.

Clean and slice in half 200g of button mushrooms.

Then take 6 green Thai eggplants, wash them and quarter them.

Next are 6 purple Thai eggplants, wash them and slice them into chunky slices.

Wash and chop the ends from your baby corn and then slice them lengthways in half.

Wash your mangetout.

Remove the stalk and finely slice 2 red chilli peppers.

Curry vegan thai red full of veggies and flavor in a pan ready to eat

Place a wok or large pan on high heat and then add 1 tablespoon of vegetable oil, when it’s hot enough add in 3 tablespoons of Thai red curry paste.

Stir constantly for 2 minutes and you’ll notice how great it smells.

Next, you’ll need to add 1 can (400g) of full fat coconut milk, if you want to keep the calories down use reduced fat coconut milk.

Mix the Thai red curry paste into the coconut milk until it’s fully combined.

Now add 2 tbsp of agave syrup and 1 tbsp of palm sugar (brown or regular sugar will do fine if you don’t have palm sugar).

Stir to cover all of the vegetables with sauce and bring to the boil.

Once boiling turn down the heat and simmer for approximately 8 – 10 minutes until all the vegetables are cooked.

Once cooked, taste and if you need a little more agave syrup, salt or sugar then add to taste.

Serve your vegan red Thai curry in bowls along with jasmine rice.

Garnish with fresh Thai basil and a squeeze of kaffir lime juice if you have it, but regular lime will be fine.

A pure Thai delight – enjoy your amazingly delicious red Thai curry!

Vegan Thai red curry made with canned coconut milk and veggies, with spoon and fork, jasmine rice and lime wedges

Have you tried our vegan Thai red curry recipe? We’d love to hear from you if you have, so please leave a comment below.

If you are an international visitor and would like to convert our measurements, then please press the toggle button underneath the list of ingredients in the recipe card.

Yummy vegan Thai red curry freshly cooked and ready to eat
Print Share on Facebook Pin Recipe

This vegan Thai red curry might just be better than the real thing

Transport yourself back to Thailand with this deliciously flavoursome vegan Thai red curry which will blow you away! Sensational Asian flavours, lemongrass, chilli, eggplant, mushrooms, mange tout, baby corn and a whole lot of delicious spices. This easy Thai red curry recipe can be made in 25 minutes, ideal for a meat free weeknight dinner.
Prep Time10 mins
Cook Time15 mins
Servings4
Calories520
Course: Main course
Cuisine: Thai
Author: Mandy Applegate | Splash of Taste
Prevent your screen from going dark

Utensils

Sharp knife
Chopping board
Wok or large pan

Ingredients

  • 3 tbsp Thai red curry paste
  • 7 oz Button mushrooms
  • 6 Green Thai eggplants
  • 6 Purple Thai eggplants
  • 3½ oz Baby corn
  • 3½ oz Mangetout
  • 2 Red chilli peppers
  • 1 tbsp Vegetable oil
  • 14 oz Coconut milk
  • 2 tbsp Agave syrup
  • 1 tbsp Palm or brown sugar
  • 4 tbsp Light soy sauce
US Customary – Metric

Instructions

  • First, you'll need to make your Thai red curry paste – see link in the notes below
  • Then prepare your vegetables. Clean and slice in half your button mushrooms
  • Then take your green Thai eggplants, wash them and quarter them
  • Next are your purple Thai eggplants, wash them and slice them into chunky slices
  • Wash and chop the ends from your baby corn and then slice them lengthways in half
  • Wash your mangetout
  • Remove the stalk and finely slice your red chilli peppers
  • Place a wok or large pan on high heat and then add 1 tablespoon of vegetable oil, when it's hot enough add in your Thai red curry paste
  • Stir constantly for 2 minutes and you'll notice how great it smells
  • Next, you'll need to add your coconut milk, if you want to keep the calories down use reduced fat coconut milk
  • Mix the Thai red curry paste into the coconut milk until it's fully combined
  • Now add your agave syrup and palm sugar (brown or regular sugar will do fine if you don't have palm sugar)
  • Add in your soy sauce along with your thinly sliced red chilli's, mushrooms, baby corn, mangetout and your green and purple Thai eggplant
  • Stir to cover all of the vegetables with sauce and bring to the boil
  • Once boiling turn down the heat and simmer for approximately 8 – 10 minutes until all the vegetables are cooked
  • Once cooked, taste and if you need a little more agave syrup, salt or sugar then add to taste
  • Serve your vegan red Thai curry in bowls along with jasmine rice
  • Garnish with fresh Thai basil and a squeeze of kaffir lime juice if you have it, but a regular lime will be fine
  • A pure Thai delight – enjoy your amazingly delicious red Thai curry

Notes

Recipe for vegan Thai red curry paste
  • Use coconut oil to give an extra coconut taste boost
  • Freeze leftovers in portion sizes in airtight containers, so all you need to do is grab one when you fancy a quick vegan Thai red curry
  • If you prefer your Thai red curry more like a soup, then simply add more canned coconut milk and red curry paste until you get the consistency and flavour that you prefer

Nutrition

Calories: 520kcal | Carbohydrates: 67g | Protein: 14g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1053mg | Potassium: 2148mg | Fiber: 23g | Sugar: 40g | Vitamin A: 2505IU | Vitamin C: 67mg | Calcium: 115mg | Iron: 7mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Instragram Icon

Did you make this recipe?

We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk

You may also like…

Easy tortilla pizza, sliced with a pizza cutter.

Tortilla Pizza Recipe

If you’re looking for a meal that’s both delicious and easy to make, then our tortilla pizza recipe is for you. Not only is it quick to…

Someone helping themselves to a slice of cheese quesadilla.

Air Fryer Cheese Quesadilla

Picture this: a perfectly crispy, golden brown quesadilla with melted cheese oozing out of every corner. Now imagine making that delicious snack without having to…

  • Facebook
mandy and jane

About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Sian says

    June 22, 2021 at 2:57 pm

    Looks great, just wondered where to get green and purple Thai egg plant please? Thank

    Reply
    • Mandy from Splash of Taste says

      June 22, 2021 at 3:12 pm

      Yes, it is very good! We managed to get the eggplants from our local Asian store, they had plenty but it can be a little hit and miss. You can also order them online, I’ve just taken a look and Redrickshaw and Thailfoodonline do them but I’ve not had any experience of ordering through them. Let us know how you get on!

Primary Sidebar

We’re Mandy and Jane!

We love sharing our vegetarian food and drink recipes with you. If you’re cutting down on meat, going vegetarian or vegan, there’s something delicious to eat and drink for you here
Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Splash of Taste

Connect with us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

Categories

  • Air Fryer Recipe
  • Appetizers
  • Baking
  • Bread
  • Breakfast
  • Cakes
  • Cheesecake
  • Christmas
  • Cocktails
  • Cookies
  • Cookies
  • Crumble
  • Desserts
  • Dips
  • Dips, dressings, & sauces
  • Dressing
  • Drinks
  • Easy Casseroles
  • Featured Recipes
  • Food
  • Gin Cocktails
  • Gluten Free
  • Holiday Recipes
  • Ingredient substitutions
  • Lunch
  • Main Courses
  • Mocktails
  • Mousse
  • MSN
  • MSN Article
  • MSN Slideshow
  • Nibbles
  • Outdoor cooking
  • Pasta
  • Pies
  • Pizza
  • Quick Recipes
  • Recipe collections
  • Resources
  • Sauce
  • Seasoning
  • Side Dishes
  • Soup
  • Tequila Cocktails
  • Thanksgiving
  • Thanksgiving Desserts
  • Thanksgiving main courses
  • Thanksgiving Side Dishes
  • Uncategorized
  • Under 30 Minutes
  • Vegan
  • Vegetarian
  • Vegetarian curries
  • Vodka Cocktails
  • Home
  • Recipe Index
  • Food
  • Drinks
  • About Us
  • Blog
  • Contact Us
  • Story Archives

Copyright © 2023 · Splash of Taste · Privacy Policy