There’s something magical about a warm bowl of curry. It’s the kind of comfort food that feels like a hug—creamy, spicy, and satisfying. This Vegan Thai Green or Red Curry is one of those recipes you’ll come back to again and again.
Vegan Thai Green or Red Curry
There’s something magical about a warm bowl of curry. It’s the kind of comfort food that feels like a hug—creamy, spicy, and satisfying. This Vegan Thai Green or Red Curry is one of those recipes you’ll come back to again and again.Made with vibrant vegetables, rich coconut milk, and aromatic curry paste, it’s an easy one-pot meal that’s both nourishing and flavorful. Whether you prefer the bright heat of green curry or the mellow warmth of red curry, this dish delivers every time.
Servings: 4
Cost: 100
Ingredients
Base:
- 1 tbsp coconut oil
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai green or red curry paste vegan-friendly
- 1 can 400ml full-fat coconut milk
- 1 cup vegetable broth or water
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or brown sugar
- Juice of ½ lime
Veggies (customize as needed):
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 zucchini chopped
- 1 cup baby corn or snap peas
- 1 cup tofu cubed & pan-fried or chickpeas
Garnish:
- Fresh Thai basil or cilantro
- Lime wedges
- Cooked jasmine rice or rice noodles
Instructions
Sauté aromatics:
- Heat coconut oil in a large pan or wok. Add onion and cook until soft. Stir in garlic and ginger; sauté until fragrant.
Add curry paste:
- Stir in the green or red curry paste and fry for 1–2 minutes to release its aroma.
Build the curry base:
- Pour in coconut milk and vegetable broth. Stir in soy sauce and maple syrup. Bring to a gentle simmer.
Add veggies & tofu:
- Add the firmer veggies first (like broccoli), then the softer ones (like bell peppers and zucchini). Add tofu or chickpeas. Simmer for 10–12 minutes until vegetables are tender but crisp.
Finish with lime:
- Squeeze in fresh lime juice, adjust salt and spice if needed.
Serve:
- Ladle the curry over jasmine rice or noodles. Top with fresh herbs and a lime wedge.
🔄 Variations & Tips
- 🌶️ Spice Level: Adjust the amount of curry paste for more or less heat.
- 🥬 Veggie Swap: Try carrots, mushrooms, spinach, eggplant, or whatever’s in season.
- 🥄 Creamier Option: Add 1–2 tbsp of nut butter (like almond or cashew) for extra richness.
- 🧂 Flavor Boost: Add a splash of vegan fish sauce or tamari for umami.