Vegan Thai Red Curry (Paleo)

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.

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.

Recipe ingredients

• 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.

Step by step instructions

Step 1: Cook the garlic and onion until fragrant.

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

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

Step 4: Add the coconut cream.

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

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

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

Other coconut cream sauce recipes you’ll love

Salmon with Coconut Cream Sauce (Dairy free, Paleo, Whole30)

Dairy-free Mushroom Sauce (Vegan, Paleo)

Creamy Dairy-free Bacon and Mushroom Chicken

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

5 from 17 votes

Vegan Thai Red Curry (Paleo)

By: Dominique

Servings: 4 people

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

My go-to creamy, savory, sweet yet spicy, red curry recipe that is naturally Paleo, dairy-free, Vegan and Gluten-free.

Ingredients 

1x2x3x

• ▢ 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

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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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