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This easy Vegan Thai Red Curry is a healthy vegetable filled recipe with the most amazing creamy, savory, sweet yet spicy, coconut cream red curry sauce. This dish is naturally, vegetarian, Paleo, dairy-free, grain-free and gluten-free.

Vegan Thai Red Curry in a bowl.

I LOVE Thai red curry. I have loved it since the day I first tried it and I’ve loved it even more since discovering how easily it can be made at home. This red curry recipe has become my go-to and I love how easy it is to customize based on what you have on hand.

I also LOVE the sauce in this recipe. It is so good I could drink it. If you are big on sauces, you should try my Creamy Brussels Sprouts Casserole or my Tastiest Paleo Paprika Garlic Shrimp. Both of those have bomb sauces.

What makes this recipe great

  • It is healthier than take out, but just as delicious (if not more).
  • This recipe is versatile. It can be made with a variety of vegetables and can even be tweaked to add the protein of your choice.
  • It is allergy friendly. It is dairy-free, gluten-free, soy-free, and nut-free.

Recipe ingredients

Ingredients needed to make vegan Thai red curry.
  • garlic and onion– or shallot. Both work here.
  • carrots– these add a great crunch to the recipe.
  • bell peppers– I like using only red bell peppers because they are sweeter. But feel free to use yellow or orange. You can even add green, but it will change the flavor of the whole dish.
  • red curry paste– make sure to use a good quality red curry paste. Thai Kitchen red curry paste is Paleo, Vegan, Gluten-free and non-GMO.
  • fresh ginger– I like using frozen crushed ginger because it is easier than grating your own, but do what is best for you.
  • coconut cream– you can also use coconut milk but coconut cream is creamier. Make sure to use a coconut cream or milk without any preservatives in it! My go-to is canned Savoy coconut cream.
  • lime juice– fresh squeezed works best here.
  • maple syrup– make sure your maple syrup is pure and doesn’t have any high fructose corn syrup in it.
  • basil– I used dried basil in this recipe.
  • ground ginger– this adds a bit more oomph to the sauce.
  • coconut aminos– I always prefer cooking with coconut aminos instead of soy sauce but you could use soy sauce if you want to here.
  • bamboo shoots-canned bamboo shoots add a nice crunch.
  • snap peas– fresh snap peas are wonderful in this recipe.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of coconut cream, you can use coconut milk.
  • Instead of maple syrup, you can use honey. Just know the recipe will no longer be Vegan.
  • You can add chicken. You can add it to the sauce or make it on the side and add it to your bowl. Again, the recipe will no longer be Vegan.
  • You can add baby corn, water chestnuts, broccoli and cabbage to the sauce while it is cooking.
  • You can make rice on the side and add it to your bowl.
  • You can roast potatoes and add it to your bowl.

Step by step instructions

Onions and garlic in a pan.
Step 1

Step 1: Cook the garlic and onion until fragrant.

Bell peppers and carrots in a pan.
Step 2

Step 2: Add the carrots and red pepper to the pan and cook for several minutes.

Red curry paste added to the pan.
Step 3

Step 3: Add the curry paste and freshly grated ginger to the pan, and mix.

Coconut cream added to the pan.
Step 4

Step 4: Add the coconut cream.

Dried basil and spices added to paleo Thai red curry.
Step 5

Step 5: Add the lime juice, maple syrup, water, salt, dried basil, ground ginger, and coconut aminos.

Bamboo shoots added to paleo Thai red curry.
Step 6

Step 6: Add the bamboo shoots and cook for 10 minutes.

Snap peas added to paleo Thai red curry.
Step 7:

Step 7: Add the snap peas and cook for a bit longer.

Expert tips

  • To make this recipe spicy, add red pepper flakes to the sauce.
  • How to serve– serve with a side of rice or potatoes. Serve with a side of tofu or grilled chicken.
  • How to store– store in an airtight container and refrigerate for 4-5 days.
Thai vegetable red curry recipe in a large bowl.

Other coconut cream sauce recipes you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

5 from 17 votes

Vegan Thai Red Curry (Paleo)

Servings: 4 people
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Vegan Thai Red Curry in a bowl.
My go-to creamy, savory, sweet yet spicy, red curry recipe that is naturally Paleo, dairy-free, Vegan and Gluten-free.

Ingredients 

  • 1 Tbs  olive oil
  • 3/4 cup chopped onion, (this was ½ of an onion for me)
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 2 red bell peppers, sliced into thin 2-inch long strips
  • 3 Tbs red curry paste , ("Thai Kitchen" brand is Paleo, Vegan and Gluten-free)
  • 1 Tbs freshly grated ginger
  • 1 14 ounce can of coconut cream, (without preservatives, Savoy brand is great)
  • 2 Tbs  lime juice
  • 3 Tbs  maple syrup
  • ½ cup water
  • 1 tsp  salt
  • 1 tsp  dried basil
  • ¼ tsp ground ginger
  • 1 Tbs coconut aminos
  • 1 8 ounce can of bamboo shoots
  • 1 ½ cups snap peas

Instructions 

  • Put 1 tbs olive oil in a large sauce pan over medium-high heat. Add the minced garlic and chopped onion and cook for 2-3 minutes. Lower heat to medium.
  • Add the carrots and red pepper to the pan and cook for 5-6 mins.
  • Then, add the curry paste and freshly grated ginger to the pan, and mix. Add the coconut cream and mix.
  • Next, add the lime juice, maple syrup, water,  salt, dried basil, ground ginger, and coconut aminos. Mix. Add the bamboo shoots, and then cook for 10 minutes, letting the mixture bubble.
  • Add 1 1/2 cups of snap peas and cook for another 5-10 minutes.

Notes

  • Instead of coconut cream, you can use coconut milk.
  • Instead of maple syrup, you can use honey. Just know the recipe will no longer be Vegan.
  • You can add chicken. You can add it to the sauce or make it on the side and add it to your bowl. Again, the recipe will no longer be Vegan.
  • You can add baby corn, water chestnuts, broccoli and cabbage to the sauce while it is cooking.
  • You can make rice on the side and add it to your bowl.
  • You can roast potatoes and add it to your bowl.

Nutrition

Calories: 159kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 603mgPotassium: 472mgFiber: 5gSugar: 17gVitamin A: 11691IUVitamin C: 107mgCalcium: 102mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Asian
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20 Comments

  1. We also love red curry in our household, but we usually serve it with some sort of beef cut. I bet it’s every bit as good as a vegetarian dish. We’ll definitely have to give this a try!

  2. So glad you got to try a thai red curry! It’s the best right? It’s nice that restaurants are getting better at serving those with food allergies!5 stars

  3. I also love red curry! Super happy to see this is an easy to follow recipe that even my wife could follow! Plus I have some fresh peas in the garden right now, so why not use them up eh!5 stars

  4. It’s a perfect day for this bowl. It finally feels like fall over here and with the damp chill in the air I would love to cuddle up with this meal. It sounds absolutely fantastic!

  5. It’s so nice that you’ve been able to enjoy Thai food out, despite your allergies lately! Curry is so tasty, and this one looks great. I use the same red curry paste!

  6. I love good paleo recipes, especially if it curry. So many flavors are packed in one bowl, and colors are fantastic.5 stars

  7. I, also, love thai curry… or any curry for that matter! I am going to have to give this recipe a try!5 stars