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Here's a quick and easy vegetable Thai red curry with loads of vegetables sautéed and simmered in a rich coconut curry sauce. This mildly spiced curry is easy to customize, great for beginners, and perfect for using up whatever veggies you have in the fridge or freezer.
If you love Thai, try my Thai Cucumber Salad Recipe next!
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Skip the Takeout
If you want to skip the $15+ per entree on Thai takeout, this recipe is for you! You can make your own Thai red curry at home in about 30 minutes using everyday ingredients—you can even use veggies you already have on hand.
Why You’ll Love This Recipe
- This Thai curry is packed with so much flavor, you'd never guess its vegan.
- You can use fresh, frozen, or leftover vegetables—whatever works!
- The spice level is totally up to you. Start mild and add heat as you go.
- It’s a great choice for weeknights, date nights, and beginner-level cooking.
- Serve it over rice, rice noodles, quinoa, or any grain you love.
- The leftovers reheat beautifully, so tomorrow night's dinner (or lunch!) is done.
- It uses pantry staples and common produce you can cross-utilize in other recipes.
Ingredients You’ll Need
Here’s what goes into this simple curry—plus, feel free to swap in any veggies you love.
- Coconut Oil: Adds richness and helps sauté your aromatics.
- Yellow Onion: A flavor base for your curry.
- Garlic & Ginger: Fresh, fragrant, and essential for building flavor.
- Red Bell Pepper: Adds sweetness and color.
- Red Curry Paste: The star of the show—gives the curry its bold flavor and color.
- Carrot, Broccoli, and Cauliflower: Use fresh or frozen. These give it body and texture and you can use any soft vegetables you like!
- Coconut Milk: Makes the curry rich with coconut flavor.
- Vegetable Broth: This helps create the perfect sauce consistency.
- Lime Juice: Brightens up the whole dish at the end.
- Optional Garnish: Thai basil, cilantro, and lime wedges for serving.
How To Make Vegetable Thai red curry
Heat a large skillet or sauce pan over medium heat. Sauté the onion until soft, then add garlic and ginger and continue cooking for a few minutes. Add red bell pepper and saute until tender.
Stir in red curry paste and cook a few minutes until fragrant. Deglaze the pan with a splash of broth.
Add in remaining vegetables, coconut milk, remaining broth, and soy sauce.
Simmer until the veggies are tender and the broth reduces slightly. Finish with lime juice, and garnish if you'd like.
Serving Suggestions
Spoon this delicious red curry over fluffy jasmine or basmati rice, rice noodles, Instant Pot Brown Rice or quinoa.
Recipe Variations
- Adjust the spice level: Start with 1 tablespoon of curry paste and add more as needed—it can be quite spicy.
- Use what you have: Swap in mushrooms, peas, edamame, zucchini, or baby bok choy. Add leafy greens at the end to wilt.
- Frozen vegetable tip: No need to thaw—just toss them straight into the pot. I often use frozen broccoli.
- Add protein: Chickpeas or diced tofu are great additions. Stir them in before simmering.
- Add protein at the start of simmering: Use chickpeas or tofu to keep it vegan, or add raw chicken or shrimp and cook until opaque. Stir in cooked chicken at the end.
More Asian Recipes To Love
- Pumpkin Curry
- Asian Slaw Recipe
- Thai Coconut Soup
- Asian Cucumber Salad
- Sesame Kale Noodles
- Thai Peanut Zucchini Noodles
- Vegetable Lo Mein
- Stir Fry Vegetables with Black Bean Sauce
📖 Recipe
Vegetable Thai Red Curry
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Coconut Oil, or preferred oil
- 1 large Onion, diced
- 1 (1-inch knob) Fresh Ginger, finely grated
- 4 cloves Garlic, finely grated
- 1 large Red Bell Pepper, thinly sliced
- 1 tablespoon Red Curry Paste, *or more as needed
- ½ cup Vegetable Broth, or plain water
- 2 cups Cauliflower Florets, fresh or frozen
- 2 cups Broccoli Florets, fresh or frozen
- 2 medium Carrots, thinly sliced
- 1 (15-ounce can) Coconut Milk
- 1 tablespoon Soy Sauce
- 1 Lime, juiced
Optional toppings for serving
- Fresh Lime Wedges, Thai basil, and Fresh Cilantro
Instructions
- Heat COCONUT OIL in a 12-inch skillet or 3.5 quart saucepan over medium heat. Add the ONION and sauté until golden brown and softened, about 3-4 minutes.
- Stir in the GINGER and GARLIC and cook for a few minutes until fragrant.
- Stir in the RED BELL PEPPER followed by the RED CURRY PASTE and cook for 1-2 minutes to bloom the spices.
- Add a few splashes of the VEGETABLE BROTH to the pot and scrape any stuck bits from the pot to release into the sauce (this is flavor gold!)
- Add the CAULIFLOWER, BROCCOLI, CARROTS, COCONUT MILK, and SOY SAUCE.
- Bring to a gentle boil, then reduce heat and simmer about 10 minutes or until vegetables are tender to your liking.
- Taste and adjust the flavor: Sample the broth and add more RED CURRY PASTE for extra heat or more SOY SAUCE to boost the saltiness.
- Note: This curry has a light, brothy texture. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 teaspoon cold water, add to the pot, and stir until thickened.
- To serve, stir in the LIME JUICE and serve warm with optional garnish toppings.
Recipe Notes
Equipment
- chef knife
- 3.5 quart Dutch oven or saucepan or 12-inch skillet
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Frequently Asked Questions
Look for Thai red curry paste in jars or cans. Maesri and Thai Kitchen are good options. Start with 1 tablespoon and add more to taste.
Coconut milk gives it creaminess, but you can use unsweetened oat milk or cashew cream as a backup.
Yes, and it tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Warm gently on the stove or in the microwave. If it’s too thick, add a splash of water or broth to loosen it.
Connie says
I loved this recipe, and how much leftovers there are! Thank you!!
Traci Antonovich says
This makes my day, Connie...thanks so much for letting me know 🙂 It's one of my favs too!
Marylin says
I just made this with veggies I had on hand (red peppers, shiitake mushrooms and carrots and kale like the recipe says) and I was amazed at how delicious it was with so little effort! I didn't have lime so I topped the bowls with cilantro. I will be making this again for sure!
Traci Antonovich says
Perfect! I'm SO glad you gave this one a try and love it like we do 🙂 Thanks SO much for the feedback! Cheers!
Katie says
The curry paste I bought is a bit too spicy for me, is there anyway to turn down the spice? Also, could I use olive oil instead of coconut oil?
Traci Antonovich says
Hi Katie, the best way to turn down the spice in the curry paste is to start with a very small amount and add a little at a time to reach your desired level of heat. Also, if you have an Asian grocery, ask the clerk to recommend the least spicy of the ones they carry.
As for olive oil...yep, I've done it and it's undetectable. Hope that helps! Let me know if you have more questions 🙂
Mike says
I made this yesterday and it turned out great! I followed your recipe exactly, definitely a delicious dish and healthy veggie eating! Thanks!
Traci Antonovich says
Awesome, Mike! So glad to hear you enjoyed it and thanks so much for the feedback 🙂
Lorna says
Wow, wow, wow! I'm not vegan but I'm not a huge meat eater. I absolutely loved this. Thank you so much for a super easy recipe, with mainly store cupboard ingredients. So tasty. Love it 😀
Traci Antonovich says
Awww, thank you for the kind words, Lorna! Love it that this one worked out for you so well 🙂 Day made!!
Becky says
Hey! Does anyone know if the leftover's freeze well? This made a LOT of food and I don't know if I can convince my husband to eat vegan like 5 days in a row, haha.
Traci Antonovich says
Hi Becky! Hopping in here to comment but will love to hear from others too 🙂 I would gladly freeze, thaw, and reheat this just like any soup or stew. The veggie textures may not be identical to the non-frozen version, but it will still be devourable 😉 I would do it in dinner-sized portions so it thaws more quickly...and is more versatile than storing a large container in your freezer. Hope that helps 🙂
Joy says
Hi! I love this meal but was curious what the nutrition facts are for the serving you have provided?
Thanks!
Traci Antonovich says
Hi Joy...I just updated this recipe today to include nutrition facts for you 🙂 Please observe the recipe notes (right above the nutrition label), especially if you need more accurate information for diet/health reasons. Thanks so much! Let me know if I can help you further.
Lisa says
Made this and it was great, definitely adding this to my favorites!
Traci Antonovich says
Awesome Lisa! I'm so glad you like it...and thanks for the feedback 🙂
Melissa says
I am a fairly new vegan and made this recipe tonight - I LOVED IT! I visited the local Asian grocery store for the first time and selected the yellow Thai curry paste, and the dish tasted like it was from my favorite Thai restaurant. What a delight - I look forward to adding this to my regular meal menu!
Traci Antonovich says
Oh Melissa, this makes my day! This is definitely a fav dish of mine and I'm glad you found it! One of these days, I'll shoot new photos of it, so don't be surprised when you come back and it looks different 🙂
Olivia Raleigh says
Hi there, I just tried this recipe and thought it was delicious. One question though, if you substitute the curry powder for the curry paste, how much curry poweer should you use for it to taste similar to this recipe? Many thanks!
Traci Antonovich says
Great question, Olivia! I don't know exactly how much powder you would sub, but I'd probably start with a couple teaspoons minimum. I'm going to pick up some Thai Curry Powder at my Asian grocery soon, so I'll be able to alter this recipe with that info. Stay tuned 🙂 Thanks for commenting, btw...glad you enjoyed the recipe!
Kris says
Just made this and we LOVED it. Added some more spice, as we like things perky. Rather than serving w/rice, I cooked some Thai rice noodles and just stirred them into the curry. This will definitely be a regular meal for us - Fabulous.
Traci Antonovich says
Awesome Kris...sooo glad to hear it! I keep recipes mild here on the site, but I love the spicy at home 🙂 And I love this dish with rice noodles too!
Sara says
I love this recipe! Since discovering it I have made it several times. Currently simmering on my stove. I have used red curry paste all the previous times and today I’m trying green (because that’s what my husband brought home from the store). Thank you!
Traci Antonovich says
Omgosh you've made my day! I love hearing this...it's a fav of mine too! Any color of curry would work, but it might change the spice/heat level, so be careful if you don't care for the spicy 🙂 Thanks again!
Kelly says
This is delicious but needs a bit more spice. Lime juice is nice as it offsets the coconut milk thickness. I will be making this again!
Traci Antonovich says
Haha, yep...I often publish recipes on the less spicy side so people can kick it up a notch. It's much harder to turn the heat down 🙂 So glad you liked it, Kelly. Appreciate you for stopping by!
Brinn says
I have green or red curry paste, but not yellow. Do you think this recipe would be good with one of those? Thanks!
Traci Antonovich says
Absolutely yes...although, I'm not sure the exact amounts translate b/c your curry might be stronger, or not as strong, so I'd use 1 Tbsp to start and then add the other if needed. Or add even another Tbsp if necessary. It's a very forgiving dish 🙂 Hope that helps, let me know. Enjoy 🙂
Shea says
Agree this needed more spicing up (for me) but I loved the veg combo. A lot of variations to be made from this and I love that you put so much detail (tools, ingredients, etc) for those new to cooking. Nice touch!
Traci Antonovich says
Shea, thanks for commenting. I do leave it up to the individual to add more curry if they wish. I'm glad you love all the details 🙂 Thanks again for stopping by!
Kirsten says
This looks great, very similar to my "Hm, what should I cook with this random stuff in my fridge/pantry?" curry. However, if you're using curry powder, it's not Thai curry. Curry powder is typically more Indian-esque. Thai red, green, yellow, massaman, etc curry have specific ingredients that aren't found in Indian curries, e.g. galangal and lemongrass.
Traci Antonovich says
Kirsten, you're so right! I always used curry paste for this dish, then switched to powder, but didn't use Thai curry powder. I just edited the post and recipe back to the original, and included links to the powder. Thank you so much for pointing this out...I like conveying accurate information. Cheers!
Kelly says
I enjoyed the variety of veg in this. Although the flavour was very basic (awesome for fussy eaters if you’re trying to introduce new flavours). I added ginger, cayenne pepper, paprika and cumin and it was wonderful. A perfect mid week dinner or when you have unexpected guests.
Traci Antonovich says
Yep, kept it pretty basic on purpose. Glad you liked it...and thanks for taking the time to follow up here in the comments. Makes my day 🙂
Karen Meyerand says
Wow! This was fantastic! My entire family loved every bite. I added some leftover steamed cabbage, delicata squash, and tossed in fresh baby spinach instead of kale. It was So, So good. Definitely a keeper at our house. Thank you for such a marvelous recipe.
Traci Antonovich says
You...just made my day! Thank you for letting me know...I really appreciate the feedback, esp when it's a love story 🙂 Hope you can find more of those here on my site. Let me know if you ever have any questions...I'm here! Thanks again!
Crissy says
This curry was great! I added a little turmeric, paprika, cumin and omitted the mushrooms. Great flavor, served with brown rice and can't wait to make this again.
Traci Antonovich says
So glad to hear it, Crissy...it's pretty versatile, huh?! I'm a fan of brown rice too! It's always that or quinoa. Thanks for stopping by and commenting! 🙂
Samantha says
My stomach is sensitive to chickpeas. What would you recommend using instead? The recipe looks incredible!
Traci Antonovich says
Hey Samantha, There's enough going on in this dish, you could leave them out and substitute them with more veggies. Or, are you able to eat edamame? Those would be a great substitution as long as you can eat them 🙂
Karen says
I made this and it was really yummy! I added some ginger, a dash 9f smily.paprika and some fresh basil.
Karen says
Opps! Dash of smoky paprika
Traci Antonovich says
Karen, all great things in this dish! And I'm with you on the ginger (I need to add that as an ingredient on the recipe). Always love basil too! Thanks for the comment 🙂
Jenny says
This looks amazing!! Unfortunately I have a tomato allergy. Do you think I could make it without the can of diced tomatoes? Anything else I could add instead?
Traci Antonovich says
Hi Jenny, no problem. I would sub either a 1/2 Lb zucchini or 1/2 a large red bell pepper (either would be diced and sautéed with the other veggies). If you need to add any liquid to the curry to adjust consistency, you could use the juice from the can of chickpeas. Hope that helps! Thanks for asking 🙂
Katy says
I made this for dinner a few days ago and my husband and I both loved it! I will definitely be making this on a regular basis.
Traci Antonovich says
Katy, awesome! Can't tell you how happy I am that you love it AND that you took the time to let me know. Thank so much! If you're looking for more vegan and vegetarian recipes, I have plenty 🙂 Cheers!
Allison says
I just made this yesterday and it is DELICIOUS. thank you for sharing!
Traci Antonovich says
Allison, AWESOME...so glad to hear it! I really appreciate your feedback...thanks for taking the time 🙂 Let me know if you ever have any questions!
Girlfriend in Florida says
This is one of the BEST curries I ever had! It is hard for me to stop eating it even after I'm full. I had about 6 small red potatoes left over from another recipe, quartered them and added to the curry. Hats off to you Kitchen Girl! I will be making this often. It is soooo good!!
Traci Antonovich says
Omgosh GF, wheeeeee! I'm REALLY excited to hear this...because I know you're serious about healthy, one-pot meals that go the distance all week. So, if my recipe made it into your rotation, mission accomplished! And with red potatoes too?...YUM! xoxoxo
Stephanie Schade - home says
GF, I'm so making this on Sunday. It looks and sounds sooooo good. I'll let you know how it turns out!
Traci Antonovich says
Awww yeayah! Hope you love it like I do. It's my "cheater" curry, GF...so easy and ready in no time! xoxoxo