Red Thai ( no chicken) Curry (Vegan)

This classic Thai curry is so simple to make – takes minutes and tastes amazing.

I definitely recommend using Fresh Vegetables & herbs in this curry which compliment the delicately spiced more-ish lightly spiced coconut sauce.

Vegan Red Thai Curry
Vegan Red Thai Curry

You can make this as a simple vegetable curry however I added Vegan chicken (Linda Mcartney- Pulled chicken) You could also use Tofu.

Vegan Red Thai Curry ingredients
Vegan Red Thai Curry Ingredients


    1 tbsp vegetable oil
    1 onion, thinly sliced
    2 garlic cloves, crushed
    5cm piece ginger, grated
    5 tbsp Thai red curry paste ** (check the curry paste depending on the brand as some contain fish sauce) we used Blue Dragon ** ( or homemade recipe below)
    2 Tbsp Soy sauce
    Juice of 1/2 lime
    1/2 Red, Yellow & Orange bell pepper , deseeded and diced (or just use Red bell pepper)
    200g Vegan chicken
    Can of coconut milk
    ½ vegetable stock cube (to make 75ml stock)
    200 g Fresh Vegetables of your choice good ones are (Sugar snap peas, baby corn, green beans, mange tout, Chinese leaf cabbage)
    1 tsp brown sugar
    Handful fresh coriander, roughly chopped
    Steamed rice, to serve

** Optional – I like to jazz up the rice by adding some grated carrot, crushed nuts, & finely chopped spring onion & coriander)

** Optional You can make your own Red curry paste: Blitz the following ingredients in a food processor:

4 Red Chillies, 4 teaspoons Red Chillies, 4 teaspoons coriander seeds, 2 teaspoons cumin seeds, 4 stems lemon grass, 2 teaspoons fresh ginger, 4 shallots, 6 cloves garlic, grated zest and juice of 2 limes, 2 spoons paprika.


  1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 minutes.
  2. Add the garlic, ginger, and red curry paste. Cook for 1 min.
  3. Add the red pepper, vegan chicken .
  4. Continue to cook for 2,3 mins, stirring occasionally.
  5. Add the vegetables stir through & cook for 2 minutes.
  6. Add the Soy sauce, lime juice & teaspoon sugar.
  7. Pour the coconut milk and vegetable stock into the pan.
  8. Bring to the boil, then simmer for 5/ 10 minutes.
  9. Remove the pan from the heat, Scatter with coriander and serve with rice.
Vegan Red Thai Curry
Vegan Red Thai Curry
Vegan Red Thai Curry
Vegan Red Thai Curry

Published by mum2veganteen

I’m a busy single mum of teenage boys and want to share tips, recipes & ideas about buying & preparing vegan, plant based food for loved ones to enjoy

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