Looking for a hearty plant-based dish that doesn’t skimp on taste? This one-pot vegan Thai curry is packed with veggies, so easy to make, and absolutely bursting with flavor!
Vegan Thai Curry
Looking for a simple way to spice up your weekly menu? Delicious vegan Thai curry is just what you need!
This simple, one-pot dish is bursting with rich flavor. It’s also packed with vegetables like bell peppers, carrots, and spinach for a hearty bowl that’s sure to satisfy.
I love looking through traditional Thai recipes for vegan meal inspiration. Did you know that milk products do not exist in Thai cuisine? Instead, they use coconut milk to achieve that rich, creamy texture. Which is perfect for a plant-based diet!
And with flavor powerhouses like onion, garlic, ginger, and curry, you can be sure your Thai dishes will be anything but boring.
This Thai coconut curry is a great example. Best of all, everything comes together in one pot, and the whole dish can be ready in about half an hour. It’s great for busy weeknights… or when you’re just hungry for something good!
Is Curry Paste Vegan?
I always recommend checking the labels of whatever you buy, because you never know what weird ingredients a company might try to sneak into your food. Just throwing that out there.
Traditionally, curry paste is simply a combination of chili peppers, garlic, lemongrass, Thai ginger, and spices. However, some brands add fish sauce to the product, making it unsuitable for a plant-based diet.
If you’re looking for a vegan curry paste, Thai Kitchen is a great option, and you should be able to find that brand at most stores. Or, if you’re feeling ambitious, you could always try making your own!
Long story short: curry paste should be vegan, but don’t forget to check the label.
What To Serve With Vegan Thai Curry
Thanks to the coconut milk, this dish is pretty hearty all on its own. But if you want to add a little more to your meal, go right ahead!
I personally like to serve my curry over cauliflower rice for a low-carb addition that adds some bulk. If you’re not concerned about carbs, any kind of rice will work.
Want to add a little more protein? You’re welcome to add some tofu to your dish.
Looking to add a light and fresh element? Side salads are always my go-to. A crunchy salad made with cabbage and tossed in a peanut dressing would be absolutely delectable.
Or maybe you just need something to mop up all that wonderful sauce at the end? If you ask me, you can’t go wrong with flatbread!
How To Store Leftover Thai Curry
While this dish is plenty flavorful after cooking, I think the flavors become even richer overnight! It’s a perfect recipe for leftovers.
Simply store any extra Thai coconut curry in an airtight container in the refrigerator. If you like to serve yours with rice, I recommend storing them separately.
The curry will stay fresh for up to 5 days. Once you’re ready to enjoy, you can heat it up in the microwave or gently on the stove.
How To Make Vegan Thai Curry
Heat the olive oil in a skillet over medium heat on the stove.
Add the pepper, onion, and carrots to the skillet and sauté until they are just starting to become tender.
Add the minced garlic, ginger paste, and red curry paste to the skillet. Sauté another 30 seconds.
Place the spinach in the skillet, then cover with a lid until the spinach is wilted. Stir to combine.
Whisk the coconut milk into the skillet until well combined.
Cover and simmer for 15-20 minutes.
Serve alone or over rice if desired.
Other Vegan Options That You Might Like
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup chopped carrots
- 4-5 cups fresh baby spinach
- 1 onion diced
- 2 teaspoon minced garlic
- 2 teaspoon ginger paste
- 2 tablespoon Thai red curry paste
- 1 can unsweetened coconut milk
- Salt and pepper to taste
- Rice or cauliflower rice for serving if desired
- Heat the olive oil in a skillet over medium heat on the stove.
- Add the pepper, onion, and carrots to the skillet and sauté until they are just starting to become tender.
- Add the minced garlic, ginger paste, and red curry paste to the skillet. Sauté another 30 seconds.
- Place the spinach in the skillet, then cover with a lid until the spinach is wilted. Stir to combine.
- Whisk the coconut milk into the skillet until well combined.
- Cover and simmer for 15-20 minutes.
- Serve alone or over rice if desired.
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 317mgCarbohydrates: 14gNet Carbohydrates: 9gFiber: 5gSugar: 4gProtein: 5g
Nutrition is calculated using a third party plug-in. It is best to always validate!