This simple Vegan Thai Red Curry is a vegetable-packed dish with an incredibly creamy, savory, sweet, and spicy coconut cream red curry sauce. The recipe is naturally vegetarian, Paleo-friendly, dairy-free, grain-free, and gluten-free.
I have loved Thai red curry ever since the first time I tried it, and I enjoy it even more now that I make it at home. This version has become my go-to: it’s quick, flexible, and easy to adjust based on the vegetables or protein you have on hand. The sauce is the star—rich and creamy from coconut cream, brightened with lime, sweetened with maple, and balanced by red curry paste.
The flavors come together in minutes, and the recipe adapts well to different diets and preferences. If you enjoy creamy sauces, this curry will satisfy you, and it pairs perfectly with rice, roasted potatoes, tofu, or grilled chicken. Below you’ll find clear ingredient guidance, suggested substitutions, step-by-step instructions, expert tips, and nutrition details to help you prepare a delicious meal.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions / Substitutions
- Step by step instructions
- Expert tips
- Other coconut cream sauce recipes you’ll love
- Vegan Thai Red Curry (Paleo) Recipe
What makes this recipe great
- Healthier than takeout while delivering the same satisfying Thai flavors.
- Very versatile: use a variety of vegetables or add your preferred protein.
- Allergy-friendly: dairy-free, gluten-free, soy-free, and nut-free as written.
Recipe ingredients
- Garlic and onion – minced garlic and chopped onion (or shallot) form the aromatic base.
- Carrots – peeled and sliced; they add color and crunch.
- Bell peppers – red bell peppers are sweeter and pair nicely, but yellow or orange work too. Green peppers will alter the flavor.
- Red curry paste – choose a good-quality paste for the best flavor.
- Fresh ginger – grated or crushed; frozen ginger paste is a convenient alternative.
- Coconut cream – provides a rich, creamy texture. Coconut milk can be used if you prefer a lighter sauce.
- Lime juice – fresh-squeezed lime brightens the sauce.
- Maple syrup – pure maple syrup balances the heat and savoriness.
- Dried basil – adds a subtle herbal note.
- Ground ginger – a small pinch boosts ginger flavor.
- Coconut aminos – a soy-free salty element; soy sauce can be substituted if desired.
- Bamboo shoots – canned bamboo shoots add a pleasant crunch.
- Snap peas – fresh snap peas finish the dish with texture and brightness.
See the recipe card below for exact measurements and cooking times.
Additions / Substitutions
- Coconut milk can replace coconut cream for a lighter sauce.
- Honey may be used instead of maple syrup, but the dish will no longer be vegan.
- Add chicken or tofu to include more protein; add cooked chicken at the end or cook chicken in the sauce.
- Add vegetables such as baby corn, water chestnuts, broccoli, or cabbage while the sauce simmers.
- Serve over rice, cauliflower rice, or roasted potatoes for a heartier bowl.
Step by step instructions
Step 1: Heat olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion and cook 2–3 minutes until fragrant, then reduce heat to medium.
Step 2: Add the sliced carrots and red bell pepper to the pan and cook for 5–6 minutes until they begin to soften.
Step 3: Stir in the red curry paste and freshly grated ginger, coating the vegetables and releasing the paste’s aroma.
Step 4: Pour in the coconut cream and stir until the paste is fully blended with the cream to form a smooth sauce.
Step 5: Add lime juice, maple syrup, water, salt, dried basil, ground ginger, and coconut aminos. Stir to combine and taste to adjust seasonings.
Step 6: Add the bamboo shoots and simmer for about 10 minutes so the flavors meld and the mixture bubbles gently.
Step 7: Stir in the snap peas and cook another 5–10 minutes until they are tender-crisp. Adjust seasoning and serve immediately.
Expert tips
- To increase heat, add crushed red pepper flakes or more red curry paste to taste.
- Serving ideas: Serve with jasmine rice, brown rice, cauliflower rice, roasted potatoes, or on a bed of greens. Top with fresh herbs if available.
- Storage: Keep leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stove to avoid separating the coconut cream.
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
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Vegan Thai Red Curry (Paleo)
Ingredients
- 1 Tbs olive oil
- 3/4 cup chopped onion (about 1/2 onion)
- 4 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 red bell peppers, sliced into thin 2-inch strips
- 3 Tbs red curry paste
- 1 Tbs freshly grated ginger
- 1 14-ounce can coconut cream (no preservatives)
- 2 Tbs lime juice
- 3 Tbs maple syrup
- 1/2 cup water
- 1 tsp salt
- 1 tsp dried basil
- 1/4 tsp ground ginger
- 1 Tbs coconut aminos
- 1 8-ounce can bamboo shoots
- 1 1/2 cups snap peas
Instructions
- Heat 1 Tbs olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion and cook 2–3 minutes, then lower heat to medium.
- Add carrots and red pepper and cook 5–6 minutes until they begin to soften.
- Stir in the red curry paste and freshly grated ginger. Mix well, then add the coconut cream and combine until smooth.
- Add lime juice, maple syrup, water, salt, dried basil, ground ginger, and coconut aminos. Stir, then add the bamboo shoots and simmer for 10 minutes.
- Stir in the snap peas and cook another 5–10 minutes until tender-crisp. Adjust seasoning and serve hot.
Notes
- Swap coconut milk for coconut cream if you prefer a lighter texture.
- Honey works in place of maple syrup but will make the dish non-vegan.
- Add cooked chicken or tofu for extra protein, or mix in other vegetables such as broccoli or baby corn.
- Serve with rice, roasted potatoes, or cauliflower rice for a complete meal.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.