Thai Vegetarian Coconut Curry

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

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?)

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!

• 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.

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.)

Weeknight Vegetarian Coconut Curry

This Vegetarian Coconut Curry recipe is an easy Thai curry that transforms boring weeknight dinners into a meal worth getting excited for!

Print Pin Rate

Course: Main Dishes, Soups

Cuisine: American, Thai

Keyword: coconut curry, thai curry, vegan curry, vegetarian coconut curry, vegetarian curry

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Time: 30 minutes or less, 45 minutes or less

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4 servings

Calories: 426kcal

Author: Sarah Bond

4.87 from 15 votes

INGREDIENTS

Curry

• 1 Tbsp coconut oil 15 mL, or any high heat oil1 Tbsp coconut oil 15 mL, or any high heat oil
• 2 Tbsp chopped shallots2 Tbsp chopped shallots
• 1 Tbsp freshly grated ginger1 Tbsp freshly grated ginger
• 2 Tbsp Thai red curry paste2 Tbsp Thai red curry paste
• 2 14-oz cans full-fat coconut milk 414 mL each2 14-oz cans full-fat coconut milk 414 mL each
• 1 tsp vegetable bouillon the equivalent of 1 cup, no water added1 tsp vegetable bouillon the equivalent of 1 cup, no water added
• 2 Tbsp soy sauce 30 mL, or tamari for GF option2 Tbsp soy sauce 30 mL, or tamari for GF option
• 2 Tbsp honey 30 mL, or sugar for vegan option2 Tbsp honey 30 mL, or sugar for vegan option
• 1 Tbsp chili garlic sauce 30 mL1 Tbsp chili garlic sauce 30 mL

Fillings

• rice noodles (4 oz) or rice (1 cup dry)rice noodles (4 oz) or rice (1 cup dry)
• 1 Tbsp coconut oil 15 mL, or regular high heat oil1 Tbsp coconut oil 15 mL, or regular high heat oil
• 1 14-oz block firm tofu 400 g1 14-oz block firm tofu 400 g
• 1 cup thinly sliced carrot 50 g1 cup thinly sliced carrot 50 g
• 1 cup thinly sliced red cabbage 50 g1 cup thinly sliced red cabbage 50 g
• 1 cup snap peas 50 g1 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

Serving: 1serving (with rice) | Calories: 426kcal | Carbohydrates: 41.7g | Protein: 14.8g | Fat: 23.3g | Saturated Fat: 15.9g | Cholesterol: 0mg | Sodium: 1107mg | Potassium: 512mg | Fiber: 4.6g | Sugar: 14.3g | Calcium: 232mg | Iron: 4mg

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Here’s how I meal prep this curry!