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.)

Here’s how I meal prep this curry!