This Vegetarian Thai Red Curry is everything you need for a comforting, flavor-packed meal. It’s loaded with vibrant veggies like sweet potatoes, carrots, bell peppers, and broccoli, all simmered in a rich, creamy coconut and red curry sauce. This one-pot dish is naturally vegan and gluten-free, and it comes together in under 45 minutes, making it perfect for a busy weeknight or a lazy weekend dinner. Serve it over jasmine rice for the ultimate cozy meal!
Making a Vegetarian Thai Red Curry at Home: Simple, Flavorful, and Easy!
Sometimes, there’s nothing better than whipping up a cozy Thai red curry without having to hunt down a long list of specialty ingredients. With this recipe, you won’t need to dig through your pantry (or, if you’re like me, that one giant, unorganized kitchen drawer). The only slightly exotic ingredient is Thai red curry paste, and maybe coconut oil—but honestly, both are super easy to find. You’ll likely spot them in the Asian food section of most supermarkets, right next to the coconut milk. My tip? Stock up when you find them, so you’re always ready for your next Thai curry craving!
The best thing about this vegetarian Thai red curry, besides bursting with flavors and being simple to make, is that you can use any type of vegetable on hand. It’s that flexible. It just all about a good base — a simple and tangy one at that. Loaded with vegetables, it’s fresh, light and healthy. Delicious goes without saying!
What’s in This Thai Red Curry with Veggies?
This easy Thai vegetable curry is all about layers of flavor and color:
- Aromatics: Coconut oil, fresh ginger, garlic
- Curry Base: Thai red curry paste, tomato paste, canned chopped tomatoes, full-fat coconut milk
- Veggie Goodness: Sweet potato, carrot, red bell pepper, sugar snap peas, broccoli, red onion
- Finishing Touches: Fresh lime juice, red chili (optional), toasted cashews, cilantro
- To Serve: Steamed jasmine rice (or any rice you love)
Pro Tip: If you’re out of sugar snap peas, green beans work great too. Want more heat? Add extra fresh chili or a sprinkle of chili flakes!
How to Make this Vegetarian Thai Red Curry
This vegetarian Thai curry is surprisingly easy to make, and it all comes together in one pot:
- Build the Flavor Base: Sauté the ginger and garlic in coconut oil until golden and fragrant. Stir in the Thai red curry paste and tomato paste to really bring out those deep, aromatic flavors.
- Make It Saucy: Add the chopped tomatoes, followed by the creamy coconut milk and a pinch of salt. Give it a stir and bring everything to a gentle simmer.
- Add Veggies in Stages: Start with the sweet potatoes, then layer in the carrots and bell peppers. When they begin to soften, add the snap peas, broccoli, and red onion.
- Finish with Freshness: Stir in lime juice and a bit of fresh chili if you like heat. The lime adds a perfect tangy balance to the rich coconut curry.
- Serve It Up: Ladle the curry over a bed of fluffy jasmine rice, and top with toasted cashews and fresh cilantro. Don’t forget the lime wedges on the side!
For all the details and exact measurements, check out the full recipe card below.
Tips for Making the Best Thai Red Curry with Vegetables
- Mix and Match Veggies: This curry is super flexible—use whatever veggies you have on hand! Try broccoli, cauliflower, mushrooms, butternut squash, zucchini, or yellow squash. Just be sure to cut everything into small, evenly-sized pieces for even cooking.
- Adjust Cooking Times: Heartier vegetables like butternut squash and sweet potatoes may need a little extra time to become tender. Add them earlier in the cooking process or cut them into smaller pieces to keep things moving along.
- Keep It Fresh: If you like your vegetables with a bit of crunch, add delicate veggies like snap peas and zucchini toward the end of cooking.
- Stock Up on Essentials: Thai red curry paste and coconut milk are pantry heroes! They last a long time, so grab a couple of extra jars or cans when you see them.
- Serving Suggestion: While jasmine rice is a classic choice, wholegrain rice is a great alternative that adds a little extra fiber and a nutty flavor to your meal.
Love this dish? You might also enjoy some of my other flavorful curry recipes. Here are a few favorites to try next:
- Easy Thai Coconut Red Curry Salmon – A quick and delicious 30-minute recipe!
- Sweet Potato Red Thai Curry – Cozy, wholesome, and packed with flavor.
- Thai Red Curry with Grilled Pineapple-Prawn-Skewers – A fresh and vibrant twist on classic curry.
Vegetarian Thai Red Curry
Simple and easy vegetarian Thai red curry with sweet potatoes, carrots, red pepper, snap peas and broccoli. Tasty and packed with goodness!
Ingredients
- 2 tablespoons coconut oil
- 1 tablespoon peeled and grated fresh ginger
- 3 garlic cloves, minced
- sea salt, to taste
- 4 tablespoons Thai red curry paste
- 1/2 tablespoon tomato paste
- 1 x 400 g can chopped tomatoes
- 1 x 400 ml can coconut milk (full-fat)
- 1 medium-sized sweet potato, peeled and cut into bite-sized pieces (250-275 g)
- 1 large carrot (or 2 small), peeled and sliced on the diagonal
- 1 small red bell pepper, sliced into thin 5 cm long strips
- 1 handful sugar snap peas, sliced in half on an angle
- 1 small head of broccoli, cut into florets
- 1 medium red onion, chopped
- 1 fresh red chili, thinly sliced (optional)
- freshly squeezed juice of 1 lime
- cashew nuts, toasted, as garnish (50 g)
- cilantro leaves, as garnish
To serve:
- steamed jasmine rice (or other rice of choice)
Method
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Heat the coconut oil in a large, deep skillet over medium heat. Add the ginger and garlic and sauté, stirring frequently, until golden brown (4-5 minutes). Season with a pinch of sea salt. Stir in the red curry paste and tomato paste, cooking for 2-3 minutes until fragrant.
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Pour in the chopped tomatoes and cook for 5 minutes. Then add the coconut milk, season with another pinch of salt, and bring to a gentle simmer.
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Add the sweet potato, cover partially, and simmer on medium-low heat for 10 minutes. Add the carrots and red bell pepper. The sweet potatoes should be slightly tender but still firm (test with a fork).
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Cook for another 10-15 minutes until the carrots are crisp-tender. Then add the sugar snap peas, broccoli, and red onion. If needed, add a splash of water to ensure the vegetables are just covered. Cook, partially covered, for 5-8 minutes until the vegetables are tender but not overcooked.
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Stir in the fresh chili (if using) and lime juice. Divide the curry among bowls and garnish with cilantro and toasted cashews. Serve with steamed rice and lime wedges on the side.
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Enjoy!
Notes
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Vegetable Swap: You can substitute sugar snap peas with green beans. To reduce cooking time, cut the green beans in half at an angle. Alternatively, use haricots verts, which naturally cook faster.
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Adjusting Chili Heat: To reduce the spiciness of fresh red chili peppers, remove the seeds, pith, and white ribs before slicing. This will give a milder, more balanced heat to the dish.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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