Easy Vegan Thai Red Curry (One-Pot)

There is nothing like a big bowl of creamy, cozy vegan Thai red curry after a long day. This version is weeknight-fast but still tastes like your favorite takeout, loaded with colorful veggies and a rich coconut broth. It’s the kind of recipe you make once and keep coming back to all season long.

Why You’ll Love This Recipe

30-minute, one-pot dinner – Minimal prep, fast cook time, and easy cleanup.
Super creamy and flavorful – Thai red curry paste and coconut milk create a silky, restaurant-style sauce.
Flexible with any veggies – Use what’s in your fridge: bell peppers, broccoli, snap peas, or seasonal produce.
Vegan, gluten-free friendly – Naturally dairy-free and easy to make gluten-free with the right curry paste and tamari.

Ingredients

1 tbsp (15 ml) coconut oil (or neutral oil)
1 medium, finely sliced yellow onion
3 large, minced garlic cloves
1 tbsp (15 ml), minced or grated fresh ginger
3–4 tbsp (45–60 g) Thai red curry paste (to taste, check vegan and gluten-free)
1 large, sliced into thin strips red bell pepper
1 large, sliced into thin strips yellow bell pepper (or use another color)
2 medium, thinly sliced on a diagonal carrot
2 cups (150 g) broccoli florets (bite-sized pieces)
1 cup (80 g) snap peas or snow peas (trimmed)
14 oz (400 g) block, pressed and cubed firm or extra-firm tofu (or use pre-pressed tofu)
1 can, 13.5 oz (400 ml) full-fat coconut milk (for extra creamy curry)
1 1/2 cups (360 ml) vegetable broth (low-sodium)
2 tbsp (30 ml) soy sauce or tamari (use tamari for gluten-free)
1 tbsp (15 ml) maple syrup (or sugar, optional but balances spice)
2 tbsp (30 ml), plus more to taste fresh lime juice
1/2 tsp (or to taste) sea salt
1/2 cup (10 g), loosely packed leaves fresh Thai basil or sweet basil (plus extra for serving)
4 cups (640 g) cooked cooked jasmine rice (or brown rice, for serving)
Optional, to taste red chili or chili flakes (for extra heat)
For serving lime wedges
2–3 tbsp (20–30 g) chopped roasted peanuts or cashews (optional crunchy topping)
2, thinly sliced green onion (for garnish)

Instructions

Prep the ingredients: Press the tofu for at least 10–15 minutes to remove excess moisture, then cut into 2 cm (3/4-inch) cubes. Slice the onion, peppers, and carrots; cut the broccoli into small florets; trim the snap peas; mince the garlic and ginger.
Warm the oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened and lightly golden, stirring often.
Add the minced garlic and ginger and cook for 30–60 seconds, stirring, until fragrant and just starting to soften but not browned.
Stir in the Thai red curry paste and cook for 1–2 minutes, pressing it into the pan until it darkens slightly and smells very aromatic. This step helps bloom the spices and builds flavor.
Pour in the coconut milk and vegetable broth while stirring to dissolve the curry paste into the liquid. Add the soy sauce or tamari and maple syrup. Bring the mixture to a gentle simmer over medium heat.
Once simmering, add the cubed tofu, sliced bell peppers, carrots, and broccoli florets. Stir gently to coat everything in the sauce, then reduce the heat to medium-low. Cover and simmer for 8–10 minutes, until the vegetables are tender-crisp.
Add the snap peas and simmer uncovered for 2–3 more minutes, just until bright green and slightly tender. The curry should be creamy and slightly thickened; if it looks too thick, add a splash of vegetable broth or water.
Remove the pan from the heat. Stir in the fresh lime juice and Thai basil leaves. Taste and adjust the seasoning with additional salt, lime, or a bit more curry paste for extra heat.
To serve, spoon the hot curry over cooked jasmine rice in bowls. Top with sliced green onion, extra basil, chopped peanuts or cashews, and fresh chili or chili flakes if you like it spicier.
For the best texture, let the curry rest for 5 minutes before serving so the sauce slightly thickens and the flavors meld.

Pro Tips & Variations

Boost the flavor base – Sauté the curry paste until it sizzles and darkens; this quick step mimics restaurant-style depth of flavor.
Change up the protein – Swap tofu for chickpeas, tempeh, or a vegan chicken substitute for a different texture.
Make it lighter or richer – Use light coconut milk for a lighter curry, or add 1–2 tbsp (15–30 ml) coconut cream for ultra-rich comfort food.
Seasonal veggie swap – In cooler months, try butternut squash and cauliflower; in spring and summer, use zucchini, green beans, and asparagus.

Storage & Serving

Allow the vegan Thai red curry to cool to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 4 days. The flavors deepen overnight, making this a great make-ahead or meal-prep option. Reheat gently on the stove over low heat, adding a splash of water or vegetable broth if the sauce has thickened in the fridge. You can also reheat individual portions in the microwave, stirring halfway. For freezing, store the curry (without the rice) in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Calories: 380 | Protein: 14g | Carbs: 42g | Fat: 18g | Fiber: 6g

Frequently Asked Questions

Is Thai red curry paste always vegan?

Not always. Some brands include shrimp paste or fish sauce. Always check the ingredients list and choose a curry paste labeled vegan, or look for one made only with chili, lemongrass, garlic, galangal, and spices.

Can I make this vegan Thai red curry gluten-free?

Yes. Use a certified gluten-free Thai red curry paste and replace soy sauce with tamari or coconut aminos. Serve over rice or gluten-free grains like quinoa to keep the entire meal gluten-free.

How can I make the curry less spicy?

Start with 2–3 tablespoons of curry paste instead of 4 and add more coconut milk or a bit of sugar or maple syrup to soften the heat. You can also serve chili oil or fresh chilies at the table so spice-lovers can add their own.

What can I use instead of tofu?

Chickpeas, white beans, tempeh, seitan (if not gluten-free), or store-bought vegan chicken pieces all work well. Add cooked legumes directly to the simmering curry and heat through for 5–10 minutes.

Can I make this ahead for meal prep?

Yes. This curry keeps well in the fridge for several days and tastes even better the next day. For the best texture, slightly undercook the vegetables if you know you will be reheating, so they stay crisp-tender.