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.)
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
Here’s how I meal prep this curry!
Donna says
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?
Sarah says
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
TY TY TY!! I’m making this one evening this week.
Raegan says
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? 🙂
Sarah says
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!
Elena says
Sarah, I love this recipe. I’ve made it twice and both times so good! Thank you for this recipe!
Sarah says
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!
Silvana says
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!!
Sarah says
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. 😀
Lily says
Do the calories include the rice or is the rice separate?
Sarah says
Hi Lily! I just recalculated the nutrition info for this recipe to include the rice. Thanks for pointing out the confusion!
C del la Varis says
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…
Sarah says
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! 😀
TERRI OPGENORTH says
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
Sarah says
Well I guess you can’t live off of kombucha alone 😛 Enjoy the recipes!
Lexi says
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!
Sarah says
Aw, so happy to hear it, Lexi! Those adjustments sound delicious! 😀
Tammy says
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!
Sarah says
So happy to hear it, Tammy! This recipe was born from those Thai restaurant cravings, happy you guys liked it! 😀
Chelby says
This recipe is amazing! Im not a fan of tofu so i added almonds for a crunch. It is so yummy and delicious!
Sarah says
Yum! Such a great idea. Glad you liked it! 😀
lan nguyen says
Great reipes.
Sarah says
Happy to hear you like them!
Jennifer says
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.
Sarah says
YAY! Thanks for the veggie tip, that’ll be super helpful for people! 😀
Jacqueline says
Thank for taking the time creating delicious recipes! I have tried 2 so far, both were amazing.
Sarah says
So happy to hear it, Jacqueline! 😀
Madeline says
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!!!
Sarah says
YAY! This makes me so happy to hear, Madeline! 😀 Enjoy!