This easy Vegan Thai Red Curry is a vibrant, vegetable-packed dish in a creamy, savory, sweet-and-spicy coconut cream sauce. Naturally Paleo, dairy-free and gluten-free, it’s simple to make and easy to customize.
I love Thai red curry and have been making it at home for years. This recipe is my go-to because it’s fast, flexible and forgiving — you can swap vegetables or add protein depending on what you have on hand.
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 but just as satisfying.
- Versatile — swap vegetables or add the protein you prefer.
- Allergy friendly: dairy-free, gluten-free, soy-free and nut-free.
Recipe ingredients
- Garlic and onion — or shallot; both work.
- Carrots — for texture and sweetness.
- Bell peppers — red is sweetest; yellow or orange work too.
- Red curry paste — choose a good-quality paste.
- Fresh ginger — grated or use frozen crushed ginger for convenience.
- Coconut cream — for the creamiest sauce; canned coconut milk can be used instead.
- Lime juice — fresh squeezed for best flavor.
- Maple syrup — use pure maple syrup for sweetness.
- Dried basil — adds herbaceous depth.
- Ground ginger — a small addition for extra warmth.
- Coconut aminos — a soy-free savory element; soy sauce can be substituted.
- Bamboo shoots — canned, for crunch.
- Snap peas — fresh, added near the end for crispness.
See the recipe card below for full measurements and the complete ingredient list.
Additions / Substitutions
- Use coconut milk instead of coconut cream if preferred.
- Use honey instead of maple syrup (not vegan).
- Add chicken or tofu — add cooked chicken or tofu to the bowl or to the sauce for extra protein.
- Add vegetables like baby corn, water chestnuts, broccoli or cabbage while the sauce simmers.
- Serve with rice, roasted potatoes or your favorite grain or base.
Step by step instructions
Step 1: Warm 1 tablespoon 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 sliced carrots and red bell peppers. Cook 5–6 minutes until slightly softened.
Step 3: Stir in the red curry paste and freshly grated ginger, coating the vegetables.
Step 4: Add the coconut cream and stir to combine, creating a smooth sauce.
Step 5: Add lime juice, maple syrup, water, salt, dried basil, ground ginger and coconut aminos. Mix well.
Step 6: Stir in drained bamboo shoots and simmer for about 10 minutes so the flavors meld and the sauce bubbles.
Step 7: Add snap peas and cook another 5–10 minutes until they are tender-crisp. Serve hot.
Expert tips
- Add red pepper flakes or extra curry paste to increase heat.
- How to serve: Serve over rice, roasted potatoes, or alongside tofu or grilled chicken.
- How to store: Refrigerate in an airtight container for 4–5 days. Reheat gently on the stove.
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
Did you try this recipe? Please leave me a ⭐ review below!
Vegan Thai Red Curry (Paleo)
Ingredients
- 1 Tbs olive oil
- 3/4 cup chopped onion
- 4 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 red bell peppers, sliced
- 3 Tbs red curry paste
- 1 Tbs freshly grated ginger
- 1 14 ounce can of coconut cream
- 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 of bamboo shoots
- 1 1/2 cups snap peas
Instructions
- Put 1 tbsp olive oil in a large saucepan over medium-high heat. Add minced garlic and chopped onion and cook 2–3 minutes. Lower heat to medium.
- Add the carrots and red pepper and cook 5–6 minutes until slightly softened.
- Add the red curry paste and grated ginger, mixing to coat the vegetables. Pour in the coconut cream and stir.
- Add lime juice, maple syrup, water, salt, dried basil, ground ginger and coconut aminos. Mix, then add bamboo shoots. Cook about 10 minutes, letting the mixture simmer.
- Stir in snap peas and cook another 5–10 minutes until tender-crisp. Serve warm.
Notes
- Swap coconut milk for coconut cream if you prefer a thinner sauce.
- Use honey instead of maple syrup to sweeten (not vegan).
- Add cooked chicken or tofu for extra protein.
- Add other vegetables like baby corn, water chestnuts, broccoli or cabbage while simmering.
Nutrition
Carbohydrates: 27 g
Protein: 3 g
Fat: 5 g
Sodium: 603 mg
Fiber: 5 g
Nutrition information is an approximation.
Additional Info
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