Vegan Thai Red Curry

Vegan Thai Red Curry Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


For the Thai Red Curry:

1 Tbsp Sesame Oil

1 tsp Crushed Garlic

1 tsp Minced Ginger

2 Tbsp Red Curry Paste

28 ounces Canned Coconut Milk (800ml) Full Fat, Unsweetened

1 cup Large Brown Mushrooms (70g) Sliced

1 cup Broccoli Florets (80g)

1 cup Baby Corn (100g) Sliced

1 cup Red Bell Pepper (100g) Sliced

1 cup Yellow Bell Pepper (100g) Sliced

1 cup Carrot (70g) Sliced into matchsticks, about 1 large carrot

4 Lime Leaves

2 Stalks Lemongrass 3 inches each, lightly crushed with a knife

1 Tbsp Soy Sauce

1 Tbsp Rice Vinegar

1 Tbsp Coconut Sugar

2 Red Chilies Seeds removed, sliced

1 cup Fresh Basil Leaves

For Serving:

Basmati Rice

Fresh Lime Wedges

Fresh Basil


1Heat the sesame oil in a pot and add the crushed garlic, minced ginger and red curry paste. Cook for a couple of minutes to toast the spices.

2Add the coconut milk and cook until the coconut milk is simmering and well blended with the spices.

3Add in the mushrooms, broccoli florets, baby corn, sliced red bell pepper, yellow bell pepper and carrot.

4Add the lime leaves and lemongrass and bring it back to a simmer. Cook until the veggies are soft but firm.

5Add the soy sauce, rice vinegar, coconut sugar, chilies and fresh basil and stir in.

6Cook until the basil is just wilted and then remove from heat.

7Remove the lime leaves and lemongrass before serving (optional).

8Serve with basmati rice, fresh basil leaves and lime wedges.

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