Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6


  • 1 white onion, sliced into strips

  • 2 large garlic cloves, minced

  • 2 inch piece of ginger, minced

  • 2 large bell peppers, sliced intro strips

  • 2 large carrots, sliced diagonally into ovals

  • 2 cups green beans, diced

  • 1 small carton baby portobello mushrooms

  • 3 tbsp thai red curry paste

  • 2 russet potatoes, diced

  • 2 cans full fat coconut milk

  • 2 big handfuls of spinach

  • 1.5 cans water (use empty coconut milk can)

  • 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)

  • juice of 2 limes

  • salt & pepper to tast


  1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan

  2. Add onion and saute for 3-4 minutes to soften

  3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds

  4. Add peppers, carrots and green beans and saute for 5 minutes

  5. Add mushrooms and season with more salt and pepper

  6. Mix in the red curry pasta and stir to coat vegetables

  7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through

  8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!

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