Vegan Thai Red Curry

Vegan Thai Red Curry

In Asia, Thailand, Vegan Recipes by Randi Delano, Creator and Owner, Veggie VisaLeave a Comment

Vegan Thai Red Curry

If you’ve ever visited Thailand you’ve had the pleasure of tasting vegan Thai Red Curry. You’ve also had the sorrow of leaving its bold and delicious flavors behind when you board the plain to return home.

Luckily vegan Thai Red Curry is incredibly fast and easy to make. Just a few ingredients and a few minutes are needed to create this dish. The first bite of this delicious dish will transport you back East and conjure memories of your time in Thailand.

vegan cooking class chiang mai thailand

When I was in Thailand I wanted to make sure I took the opportunity to learn to cook some traditional dishes. So, I took a vegan cooking class in Chiang Mai at a vegetarian restaurant called Taste of Heaven.

It was one of the best decisions I made while in Thailand. I saw, tasted, and learned about traditional Thai ingredients. I learned about fast and simple cooking methods used, and I was able to spend time with two incredible locals who gave me insight about Thai cooking.

During that class I learned to make five different vegan versions of traditional Thai dishes. One of which was a vegan Thai Red Curry. The dish was fantastic and I’ve made it probably hundreds of times since taking that class.

Below is a slightly modified version of the dish I made in Chaing Mai Thailand.

Vegan Thai Red Curry Recipe


  • 1 Tablespoon, Red Curry Paste
  • 1 small Japanese Eggplant, cut in half and cut into 1/2 inch pieces
  • 4 oz Baby coconut tree, cut into 1/2 inch squares. You can substitute with sliced, canned bamboo shoots if coconut tree isn’t available.
  • 4 ounces firm tofu, cut into 1/2 inch squares
  • 20 Sweet Thai Basil Leaves, washed and stems removed
  • 10 Kaffir Lime Leaves, stems removed
  • 1 Capsicum Pepper, cut in half and then 1/2 inch slices. You can substitute with a small red sweet chili or bell pepper.
  • 150 ml Coconut Milk
  • 400 ml water
  • 1 Tablespoon Mushroom Powder or Soy Sauce
  • 1/2 teaspoon Sugar
  • 4 Tablespoons Corn/Canola Oil
  • 1/2 mushroom or vegetable bouillon cube
  • 1 1/2 cups cooked rice


  1. Fry curry paste and mushroom bouillon in cooking oil over medium high heat for one minute.
  2. Add Coconut milk and mix until everything melts together.
  3. Once the mixture starts to boil add the eggplant, baby coconut tree, capsicum, tofu and kaffir lime leaves. Let boil about 3-5 minutes. If the mixture gets too dry add more coconut milk and water. Add mushroom powder or soy sauce and sugar.
  4. Remove from the heat. Add sweet basil leaves, stir, and add to a bowl.
  5. Serve with rice.

About the Author

Randi Delano, Creator and Owner, Veggie Visa

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Randi is the creator and owner of the vegan travel and lifestyle website Veggie Visa, and the co-creator and owner of the travel website Just a Pack. She's vegan, loves to cook, do yoga, and workout. She is happiest when laying on a beach in a foreign country. Her favorite ice cream flavor is salted caramel, she love cows, goats, bees, and cacti. Her written work has been featured in publications like Marie Claire, XOJane, and A Women’s Thing. Randi also has a background in marketing, culinary arts, and is a Certified Health Coach.

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