Red Thai Vegan Curry

vegan red thai curry

Red Thai Curry

Prep Time 20 mins
Cook Time 20 mins
Course Main Course


  • 1 tbsp coconut oil or olive oil
  • 1 pc onion, chopped 
  • ½ tsp pink salt
  • 1 tbsp  finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 pc cloves garlic, pressed or minced
  • 1 pc red bell pepper, sliced into thin 2-inch long strips
  • 1 pc yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 2 pc carrots, peeled and sliced
  • 1 pc sweet potatoes peeled and chopped into cubes
  • 3 pc baby bok choy
  • 1 pc cup broccoli
  • 2 tbsp Thai red curry paste
  • 1 can regular coconut milk
  • 1 cup cup water
  • cups packed thinly sliced kale
  • 2 tbsp tamari or soy sauce
  • 2 tsp rice vinegar or fresh lime juice
  • 1 a handful of chopped fresh basil
  • 1 pc Thai chilli pepper


  • In a large pan, add oil and heat at medium heat. Add onion and cook for 3 minutes.
  • Add ginger, garlic, Thai chilli pepper. Cover and cook for 4 minutes.
  • Add 1/2 cup water, the carrots, sweet potato, broccoli, and curry paste cover and cook for 5 minutes.
  • Add salt, tamarind, coconut milk and water and mix well.
  • Add remainder of your veggies and basil. cover and cook on low heat for 8 to 10 minutes until the curry thickens a bit and the veggies are tender-crisp or tender to preference. Taste and adjust salt. Garnish with basil. Serve hot over rice of your choice.
Keyword asian curry, red thai curry, thai curry