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Vegan Thai curry is a delicious Asian curry recipe loaded with veggies and the flavor of coconut. This is a quick and easy-to-make curry recipe.
If you are craving an Asian flavor, you must include this in your dinner menu. Extremely flavorful curry goes well with steamed rice. A delightful vegan dinner recipe loaded with lots of healthy veggies. If you love Asian flavor, must try this stir-fry sauce for a quick vegetable stir fry.
Thai cuisine is one of the popular cuisines across the globe. And Thai curry is the most loved curry too. This comes as Thai green curry, Thai red curry & Thai yellow curry.
The basic Thai curry recipe is the same other than what curry paste you are using to make this. You can use store-bought red curry paste or green curry paste. Or make them at home easily and store them in an airtight jar in the refrigerator. It stays good for about a month if stored right.
Thai Green Curry Paste –
Shallots + garlic + galangal (Thai ginger) + green chilli peppers (serrano peppers or jalapeno) + cilantro leaves + lemon grass paste + coriander powder + cumin powder + peppercorns (black or white) + soy sauce (tamari) + coconut milk
Thai Red Curry Paste –
shallots + lemon grass paste + red chilli + chili powder + galangal (Thai ginger) + garlic + kafir lime zest/ leaves/ juice + cumin powder + coriander powder + white pepper powder + cinnamon + soy sauce (tamari) + coconut milk (to blend)
To make this Thai curry simple and quick curry, I plan and make ahead the paste and refrigerate it for further use in the coming weeks. However, store-bought ones are great though to save your time. But all store-bought are not vegan since the authentic sauce contains shrimp paste and fish sauce. So you need to check the label carefully to confirm the sauce doesn’t have shrimp paste and it’s vegan. However, we can skip that and make a homemade curry paste with the ingredients mentioned above.
What I need to make Vegan Thai Curry?
To make this Thai curry, the main ingredients are –
Vegetables – take veggies of choice
Curry paste – as shared above – homemade or store-bought paste Also use red or green as per choice
Coconut milk – Brings in the authentic flavor
What vegetables I can use for this Thai curry?
Add any vegetables of choice. However, some commonly used vegetables are zucchini, squash, carrots, bell peppers, broccoli, cauliflower, baby corn, eggplants, etc.
How to make vegan Thai curry?
Make the curry paste –
In a blender add all ingredients mentioned above ingredients. Add 2 – 3 coconut milk or water and blend to a paste. Or use store-bought curry paste.
Prepare the curry sauce –
Heat oil in a heavy bottom pan. Once the oil is hot, add some chopped onions, minced garlic, green chilies. Saute till it turns translucent. Then add the curry paste to the pan. Sauté for 5 – 6 minutes stirring regularly so that it won’t stick to the base.
Then add stir in coconut milk to the sauce. Add kafir lime juice or 2 – 3 leaves. Now add water and bring it to a boil. Authentic Thai curry is normally soupy and not very thick. Adjust the water according to the consistency you need in your curry. Simmer for 3 – 5 minutes.
Sauté vegetables –
In another pan, heat some oil. Add diced veggies and sauté for 3 – 5 minutes or till vegetables are tender. Turn off heat and add the veggies to the prepared curry sauce.
Add vegetables to the curry sauce –
Now add veggies to the curry sauce. Bring it to a boil and turn off the heat. Don’t overcook the vegetables. They may turn soggy. Even if you are cooking vegetables along with the sauce, don’t do this for long.
This curry tastes best when kept for some hours so that flavor gets perfectly infused. You may make the curry beforehand and store it overnight. Heat up the next day and serve. This tastes the best and most soulful.
The process is the same for all 3 types of vegan Thai curry, i.e. green curry, red curry, yellow curry. These have similar flavors since most of the ingredients are the same in the curry paste.
Recipe Card For Vegan Thai Curry
Vegan Thai Curry
- Pan/ Dutch oven
- 1 carrot
- 1 zucchini
- 1 summer squash
- 1 cup sliced bell peppers
- 8 – 10 broccoli florets
- 1 onion
- 4 garlic pods
- 1/4 cup coconut milk
- 1/2 – 3/4 cup water depending on the consistency need
Thai Green Curry/ Red Curry
- 2 tbsp curry paste green or red
- 1 tsp Lemon Juice
- cilantro leaves Serving
- 1/2 cup coconut milk
Prepare Curry Sauce
- Heat oil in a heavy bottom pan.
- Once the oil is hot, add some chopped onions, minced garlic, green chilies.
- Saute till it turns translucent.
- Then add the curry paste to the pan.
- Sauté for 5 – 6 minutes stirring regularly so that it won't stick to the base.
- Add 2 – 4 tbsp water to it, so that it won't stick.
- Add kafir lime juice or 2 – 3 leaves.
- Now add water and bring it to a boil.
- Authentic Thai curry is normally soupy and not very thick. Adjust the water according to the consistency you need in your curry.
- Then add stir in coconut milk to the sauce.
- Simmer for 3 – 5 minutes.
- Heat oil in a pan.
- Add vegetables and saute on medium to high flame stirring occasionally.
- If required, cover it with a lid for 2 minutes.
- Remove the vegetables once they are cooked.
Add vegetables to the curry sauce
- Now add the sauteed vegetables to the curry sauce.
- Bring it to a boil and cover the pan with a lid.
- Turn off and allow it to sit for an hour so that flavors will be perfectly infused.
- Add more cilantro leaves and serve.