• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Dinners

Thai Vegetarian Coconut Curry

4.71 from 31 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Oct 15, 2021 63 Comments

This post contains affiliate links.

Vegan Thai red curry in a bowl on a red background

This Thai Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting meal!

Vegan Thai red curry in a bowl on a red background

So I’ve had this love/hate relationship with Thai curries for a while now. Our rocky history goes something like this:

Age 0-18: Hate (due to a faulty assumption that all Thai food contained peanuts).
Age 18-23: Love (discover the perfect Thai restaurant at college, may or may not have contributed to my Freshman 15).
Age 24.2: Love (go to Thailand, learn to cook authentic Thai curry at a little cooking school in Chiang Mai).
Age 24.5: Hate (come home, realize that I, in fact, suck at cooking Thai curry from scratch).
Age 24.6 Love (come to the realization that using store bought curry paste is not cheating, learn to make this Thai Vegetarian Coconut Curry, proceed to eat it for dinner at least 2x a week from then on out).

How’s that for a love story? And in continuing the saga, I’ve revamped this old post with some new photos and more clear instructions. Because I can’t stress enough how much this recipe satisfies those Thai coconut curry takeout cravings (in less time than delivery would take) (and more healthfully) (and it’s just so good, you have to try it, k?)

Vegan Thai red curry in a bowl on a red background

Ingredients in this Thai coconut curry recipe

  • Flavor Makers: Shallots, ginger, and curry paste lay down a foundation of serious flavor.
  • Coconut Milk: Use canned coconut milk here! Full and low fat both work.
  • Broth: Vegetable broth keeps things flavorful while thinning out the rich coconut milk.
  • Seasoners: Soy sauce, honey, and chili garlic sauce balance out the salty, sweet, and spiciness of this curry!
Making Thai red curry in a wok on a red background
  • Veggies: I love crunchy veggies in this coconut curry, like cabbage, carrots, and snap peas. You could also use broccoli, bell pepper, cauliflower, bamboo shoots (or whatever veggies you have in your fridge!)
  • Tofu: We’ll saute it until crispy and throw it in at the end.
  • Rice Noodles or Rice: Finally, the starch! You can go the noodle route or the rice route here. If you’re in the noodle camp, you can use rice noodles, ramen, or udon. If you’re going with rice, white or brown rice work, as well as quinoa or cauliflower rice.
Vegan Thai red curry in a wok on a red background

We make this Thai coconut curry recipe all the time (we’re talking weekly dinner rotation, folks). It’s so flexible to whatever you happen to have in your fridge and quick to whip up on weeknights. I hope you’ll love it as much as we do!

(PS: If you love this Thai coconut curry, you’ll also love this Chickpea Tikka Masala, this Coconut Kidney Bean Curry, or this Banana Thai Curry! And here is how I meal prep this recipe.)

Vegan Thai red curry in a bowl on a red background
Vegan Thai red curry in a bowl on a red background

Weeknight Vegetarian Coconut Curry

4.71 from 31 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 426kcal
Servings: 4 servings
Print Rate
This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Ingredients

Curry

  • 1 Tbsp coconut oil 15 mL, or any high heat oil
  • 2 Tbsp chopped shallots
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp Thai red curry paste
  • 2 14-oz cans full-fat coconut milk 414 mL each
  • 1 tsp vegetable bouillon the equivalent of 1 cup, no water added
  • 2 Tbsp soy sauce 30 mL, or tamari for GF option
  • 2 Tbsp honey 30 mL, or sugar for vegan option
  • 1 Tbsp chili garlic sauce 30 mL

Fillings

  • rice noodles (4 oz) or rice (1 cup dry)
  • 1 Tbsp coconut oil 15 mL, or regular high heat oil
  • 1 14-oz block firm tofu 400 g
  • 1 cup thinly sliced carrot 50 g
  • 1 cup thinly sliced red cabbage 50 g
  • 1 cup snap peas 50 g

Instructions 

  • Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
  • Starch: Prepare rice or rice noodles according to instructions on package.
  • Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
  • Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
  • Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.

Nutrition Information

Serving: 1serving (with rice) Calories: 426kcal (21%) Carbohydrates: 41.7g (14%) Protein: 14.8g (30%) Fat: 23.3g (36%) Saturated Fat: 15.9g (99%) Cholesterol: 0mg Sodium: 1107mg (48%) Potassium: 512mg (15%) Fiber: 4.6g (19%) Sugar: 14.3g (16%) Calcium: 232mg (23%) Iron: 4mg (22%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

Here’s how I meal prep this curry!

Thai red curry in a meal prep container with red background

You may also like...

  • Thai red curry in a meal prep container with red background
    Thai Red Curry Meal Prep
  • Meal prep container with zucchini noodles on white background - This Zucchini Noodles Vegetarian Meal Prep is a low carb lunch solution that will have you looking forward to lunchtime! Packed with fresh veggies, avocado pesto, and crispy baked tofu.
    13 Vegetarian Meal Prep Recipes
  • Coconut Kidney Bean Curry
  • Banana Thai Curry
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. Donna says

    Posted on 10/15 at 4:17 am

    Sarah, first thanks so much for all your recipes….Q I’m wanting to try this this week and wondering if I can leave the garlic chili sauce out of it…I just looked at it on amazon and it looks spicy. I think i could handle the red curry paste …i personally don’t mind a little bit kick but not smoking LOL…What’s your opinion/advice? Is this dish super spicy?

    Reply
    • Sarah says

      Posted on 10/15 at 2:25 pm

      Hey Donna! Yea you can definitely leave it out if you don’t like overly spicy things. The dish isn’t super spicy, but the chili garlic sauce adds a bit of kick. And if it’s still too spicy for you in the end, just balance it out with a bit more coconut milk and/or vegetable broth. It’s a really flexible recipe so just find what works for you and go with it! 🙂 Thanks so much for stopping by!

    • Donna says

      Posted on 10/16 at 2:53 am

      TY TY TY!! I’m making this one evening this week.

    • Pallavi Gupta says

      Posted on 9/18 at 7:39 pm

      Where can I find the red Thai curry paste?

    • Sarah says

      Posted on 9/23 at 12:15 pm

      The international aisle of most supermarkets will have it!

  2. Raegan says

    Posted on 2/26 at 3:38 pm

    Hi! I am wondering how crucial it is to add in the Tofu? I am trying to go wheat, dairy and soy free. Would you recommend adding something else instead to make it a little more filling? 🙂

    Reply
    • Sarah says

      Posted on 2/26 at 6:51 pm

      Hi Raegan! It’s not super crucial, the recipe is quite flexible 🙂 Perhaps you could try chickpeas instead? Just use the same seasonings on chickpeas and saute them in a pan until a bit crispy. I bet it would be really nice!

    • JAymee says

      Posted on 12/3 at 1:25 pm

      Thank you so much! I am not a fan of tofu so I was wondering the same thing! Chick peas sound amazing! It looks fantastic!

  3. Elena says

    Posted on 9/3 at 10:51 pm

    Sarah, I love this recipe. I’ve made it twice and both times so good! Thank you for this recipe!5 stars

    Reply
    • Sarah says

      Posted on 9/4 at 5:32 pm

      You’re very welcome! Once you find the perfect curry paste and amount to put in (because it totally varies by brand), this can be SO tasty. We also make it quite often 😀 Happy you enjoyed it!

  4. Silvana says

    Posted on 7/29 at 11:19 pm

    Hi Sarah
    I just made this recipe for lunch today, and everybody loved it!!. I wanted to put a straw in the broth, and just drink it as fast as possible!.
    Very flavorful, and healthy!😀
    Thank you!!5 stars

    Reply
    • Sarah says

      Posted on 7/30 at 1:26 pm

      Yay, so happy to hear Silvana! I just made this recipe last week and the tulip-man nearly did the same, saving all the juices for the end to drink like milk in a cereal bowl, hahah. 😀

  5. Lily says

    Posted on 11/1 at 5:44 pm

    Do the calories include the rice or is the rice separate?

    Reply
    • Sarah says

      Posted on 11/2 at 12:14 pm

      Hi Lily! I just recalculated the nutrition info for this recipe to include the rice. Thanks for pointing out the confusion!

  6. C del la Varis says

    Posted on 11/5 at 12:10 am

    Heh Sarah, really love the easy peasy Thai curry – no meat so saving your body and the planet at the same time!!! Also, have to comment on your astoundingly good website design and content – makes browsing a dream. Love it when talented women share their gifts with the world without pushing for pay to view content. Hoping to buy your book if my Xmas budget belt tightening goes to plan. You inspire support and your recipes are a wellbeing boost and generous in sharing your great karma…5 stars

    Reply
    • Sarah says

      Posted on 11/5 at 4:56 pm

      Aw this is so sweet, thank you so much! It puts a smile on my face to know that I can help make the world a little healthier 😀 Enjoy the curry, recipes, and holidays! 😀

  7. TERRI OPGENORTH says

    Posted on 11/5 at 5:28 pm

    Sure am glad I jumped from Kombucha to this recipe! Oh my, my mouth is watering! I LOVE curries of all kinds (even peanut)
    Checking out your other recipes and I am sure I’ll be making them soon! Thanks–T

    Reply
    • Sarah says

      Posted on 11/7 at 12:04 pm

      Well I guess you can’t live off of kombucha alone 😛 Enjoy the recipes!

  8. Lexi says

    Posted on 12/16 at 3:37 pm

    This was amazing and probably one of the best recipes I’ve ever cooked! I made a few small changes – 1. tossed the tofu with cornstarch to give it a little crunch and then I ‘fried’ it in coconut oil. 2. Sauted the vegetables, then added a little water to them and covered to steam and make them softer. Wonderful recipe!5 stars

    Reply
    • Sarah says

      Posted on 12/17 at 9:02 am

      Aw, so happy to hear it, Lexi! Those adjustments sound delicious! 😀

  9. Tammy says

    Posted on 2/6 at 4:43 am

    My daughter and I are eating this now. I can’t believe how delicious, easy and inexpensive it is! We go out to the Thai House quite a bit, but rarely order curry. In fact, she’s never had the coconut curry. We both thought it was a great as we’d get out at our favorite Thai restaurant. Thank you so much! I also used your crispy air fried tofu with it too. Yum!5 stars

    Reply
    • Sarah says

      Posted on 2/6 at 10:45 am

      So happy to hear it, Tammy! This recipe was born from those Thai restaurant cravings, happy you guys liked it! 😀

  10. Chelby says

    Posted on 3/12 at 7:25 pm

    This recipe is amazing! Im not a fan of tofu so i added almonds for a crunch. It is so yummy and delicious!5 stars

    Reply
    • Sarah says

      Posted on 3/13 at 9:04 am

      Yum! Such a great idea. Glad you liked it! 😀

  11. lan nguyen says

    Posted on 4/23 at 11:53 pm

    Great reipes.

    Reply
    • Sarah says

      Posted on 4/24 at 9:05 am

      Happy to hear you like them!

  12. Jennifer says

    Posted on 5/9 at 5:58 am

    Delicious! All 3 of my kids LOVE this recipe! We substituted some of the veggies, added broccoli. You can use whatever you have in the fridge.5 stars

    Reply
    • Sarah says

      Posted on 5/9 at 3:37 pm

      YAY! Thanks for the veggie tip, that’ll be super helpful for people! 😀

  13. Jacqueline says

    Posted on 6/19 at 1:58 am

    Thank for taking the time creating delicious recipes! I have tried 2 so far, both were amazing.

    Reply
    • Sarah says

      Posted on 6/20 at 5:48 pm

      So happy to hear it, Jacqueline! 😀

  14. Madeline says

    Posted on 9/14 at 11:30 pm

    My husband worked for years as a pastry chef and is generally very skilled in the kitchen, so I’m always looking for recipes that get his stamp of approval while being easy enough for me to enjoy making… and THIS is his new favorite thing I’ve ever made. I’m not kidding, I’ve made it twice so far and he has already told friends and family how delicious this curry is — we both agree it tastes restaurant quality!! It’s SO easy & versatile too!! This will become a family staple in our house for sure. Thank you for sharing!!!

    Reply
    • Sarah says

      Posted on 9/15 at 6:48 pm

      YAY! This makes me so happy to hear, Madeline! 😀 Enjoy!

  15. marlene says

    Posted on 12/18 at 12:37 pm

    I am a recently “converted” vegan and have not yet tried this recipe but am longing to do so. I’ll comment directly after I’ve partaken in what sounds like my long-time curry dream. On another note, I have printed out all of your air fryer recipes and will be embarking on that lovely journey as well. Your entire web site is magnificent! Thanks so much…

    Reply
    • Sarah says

      Posted on 12/18 at 4:10 pm

      So happy to hear it, Marlene! Can’t wait to hear how this recipe goes, it’s one of my favs! 😀

  16. Katya says

    Posted on 1/6 at 9:08 pm

    Delicious!!!!! This is one of the best curries I’ve made!5 stars

    Reply
  17. CharLotte says

    Posted on 1/19 at 6:13 pm

    WoW! This was the jam😍. Didn’t have snap peas so used zucchini and only had one can of coconut so used a little extra water, but it turned out perfect! Thank you- I will for sure make again!5 stars

    Reply
    • Sarah says

      Posted on 1/20 at 10:03 am

      So happy to hear it, CharLotte! Thanks for letting us know how those substitutions went!

  18. Elizabeth says

    Posted on 1/28 at 5:16 pm

    Looks amazing! What curry paste (brand) do you use?5 stars

    Reply
    • Sarah says

      Posted on 2/2 at 11:14 am

      I like Thai Kitchen! 😀

  19. stephanie says

    Posted on 3/3 at 5:57 pm

    I am making it tonight, this will be my 3rd time, I enjoy it so much and I like how I can make it to my liking. Thank you for this recipe.5 stars

    Reply
  20. RV says

    Posted on 3/21 at 3:41 am

    Hi
    Where do I get OR how can we make the Curry paste?

    Thanks

    Reply
    • Sarah says

      Posted on 3/24 at 12:30 pm

      You can usually find it in the international section of most grocery stores!

  21. Ann says

    Posted on 4/27 at 6:53 am

    This was a tasty meal but it used too many pans (3) and it was too high in calories. I added a spicy pepper, garlic, and extra ginger. I cut the coconut milk in half. This was still pretty mild but it was tasty. My veggies were carrot, red bell pepper and green cabbage. I liked this recipe enough to bring it into my own recipe space where I can adjust the spice level up and reduce the calories closer to 600. I made a 900 calorie dinner and that’s usually more than I want from one dish.4 stars

    Reply
  22. Safina says

    Posted on 7/28 at 2:18 pm

    Can I use one cup of vegetable broth instead of the bouillon?

    Reply
    • Sarah says

      Posted on 7/29 at 9:22 am

      Yep that should be fine!

  23. Kaori says

    Posted on 9/9 at 9:45 pm

    That looked great but taste was not so nice. I think it’s something missing.. I put some other seasonings. Sorry.. but thank you for the recipe!1 star

    Reply
  24. Lea says

    Posted on 9/28 at 8:11 am

    Hi Sarah, this looks amazing!! What a fabulous combo. Thank you. I’ve pinned this.

    Reply
  25. Shobhana says

    Posted on 10/15 at 3:01 pm

    Did you make the red curry paste. It’s not easy finding a good vegetarian curry paste. Most have shrimp paste
    Thanks

    Reply
    • Sarah says

      Posted on 10/17 at 2:20 pm

      Hi Shobhana! I use Thai Kitchen Authentic Red Curry Paste, which is vegan! 😀

  26. Cathy says

    Posted on 12/3 at 4:44 pm

    This was SO GOOD! I am a novice at curries, but I DID IT! And it was delicious! Thank you for a great recipe.5 stars

    Reply
  27. Liz says

    Posted on 2/27 at 8:58 am

    This looks delicious! Wondering if I am missing something: I see we add bouillon without water, but I see in the head notes a reference to vegetable broth. Can you clarify? Thanks so much!

    Reply
    • Sarah Bond says

      Posted on 2/28 at 4:19 pm

      It’s bouillon without water! Sorry for the confusion 😀

  28. Abbie says

    Posted on 4/21 at 1:06 pm

    This was delicious! My calorie count was quite a bit higher though. Which canned coconut milk brand do you use? The Thai kitchen unsweetened brand is 600 calories per can, increasing the calorie count quite a bit when 1 serving includes half the can. Do you know how this turns out with low-fat coconut milk? Thanks for the recipe- this was truly so amazing!5 stars

    Reply
    • Sarah Bond says

      Posted on 4/25 at 11:56 am

      I’ll double check my notes for nutrition – that’s the brand I use! It’s good with lowfat coconut milk as well, just not quite as creamy.

  29. Marjo says

    Posted on 5/18 at 10:48 am

    This is the BEST thing I ever tasted in my whole life!5 stars

    Reply
    • Sarah Bond says

      Posted on 5/18 at 1:43 pm

      YAY! I’m so happy to hear this, Marjo! 😀

  30. Shirley says

    Posted on 10/18 at 1:12 pm

    I love Thai food. I usually go out to our local Thai place. Although this recipe has many steps, it was so worth it! It was a great weekday meal but I would serve it for company.
    No more weekly Thai takeout with this curry!5 stars

    Reply
    • Sarah Bond says

      Posted on 10/18 at 5:11 pm

      I’m so happy to hear you liked it, Shirley! Enjoy! 😀

  31. Jamie says

    Posted on 10/24 at 7:30 pm

    So good!! I made this tonight after having a fantastic vegetarian coconut curry at a Thai restaurant this weekend – and this was every bit as good! Only change I made was to top with some cashews for serving. Delish!!5 stars

    Reply
    • Sarah Bond says

      Posted on 10/25 at 8:37 am

      I’m so happy to hear it, Jamie! Enjoy! 😀

  32. Alix says

    Posted on 11/25 at 5:09 am

    This is really good but the provided calorie count is much too low–coconut milk (esp. full fat) being the big culprit.5 stars

    Reply
  33. Faith says

    Posted on 12/29 at 8:44 pm

    Can i use veggie broth instead of bouillon?

    Reply
    • Sarah Bond says

      Posted on 12/30 at 9:43 am

      You can but it will have a bit less of an intense flavor when finished!

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
2.2K shares