Vegan Red Thai Coconut Curry
This creamy Vegan Red Thai Coconut curry is full of delicious veggies and covered with a thick, coconut sauce. It’s the perfect winter warmer for these cold evenings!

Servings Prep Time
4people 20minutes
Cook Time

Servings Prep Time
4people 20minutes
Cook Time


  • 1

    White Onionfinely diced

  • 1thumb sized

    Piece of Gingerminced

  • 3tbsp

    Red Curry Paste(ensure yours is vegan, or make your own)

  • 2 x 400mlcans

    Coconut Milk

  • 2tsp

    Chilli Paste(sambal oelek)

  • 4tbsp

    Soy Sauce

  • 1tsp

    Rice Wine Vinegar


  • 1head

    Broccolicut into florets

  • 6-7

    Small Potatoesquartered

  • 1large handful

    Green Beans

  • 1cup

    Frozen Peas

  • 1block (250g)

    Tofucut into 1 inch cubes

  • 1large handful



  • 1/2

    Red Onion

  • 1

    Red Chilli

  • Fresh Coriander

  • Sesame Seeds

  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.

  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.

  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.

  4. In another frying pan, heat a little oil and fry the tofu until it’s golden on all sides.

  5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.

  6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

© LAUREN CARIS COOKS. All images & content are copyright protected. Please follow my Sharing Policy if you would like to use or share any part of this post.