Savory and comforting Thai- inspired Red Coconut Curry. Made with delicious cauliflower, carrots, and a creamy coconut curry sauce. Paired with rice and topped with fresh basil, green onions, and crushed red peppers. This curry is vegan and gluten-free.
I love curry so much! My husband and I eat some kind of curry almost every week. Not only is this recipe super simple to make but packs so much flavor in just one sauce. Pair this curry with rice or quiona for a complete meal.
For this Thai Red Coconut Curry I highly recommend using Thai Kitchen Red Curry Paste. Not only is it vegan but also gluten-free. I found this paste at my local grocery store next to the soy sauce and tamari. I used 4 tablespoons of this curry paste which really packs a lot of bold flavors. However, decrease that amount by adding 2 to 3 tablespoons of curry paste instead.
I also used full fat coconut milk from a can to make this curry super creamy. You can use lite coconut milk if you are looking to make a curry slightly lighter. At the grocery store you can buy coconut milk from a carton but I do not recommend using that kind. Carton coconut milk is not as thick as the canned coconut milk therefore your curry will not be as creamy.
For the vegetables in this curry I used onions, cauliflower, and carrots.
You can get really creative when making this recipe by adding any type of veggies you want. Other veggies that I would recommend are red or yellow bell peppers, broccoli, and kale. You can also add tofu and chickpeas in this curry to get some extra plant protein. I just recommend baking your tofu in the oven or air fryer before you add it to the curry so it doesn’t get too soggy.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Coconut Oil- Olive Oil or water if you are oil free
Full Fat Coconut Milk – Lite Coconut Milk
Soy Sauce- Tamari *use gluten-free if you are gluten-free
Fresh Garlic- Garlic Powder
Ground Ginger- Fresh Ginger
Vegetable Broth- Filtered Water
Some amazing garnishes to add to your curry :
- Fresh Basil
- Fresh Cilantro
- Crushed Red Pepper
- Chopped Green Onions
- Sesame Seeds
This Thai Red Coconut Curry is:
Packed with flavor
When you make this curry I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Thai Red Coconut Curry
Savory and comforting Thai Red Coconut Curry. Made with delicious cauliflower, carrots, and a creamy coconut curry sauce.
- 2 cups of white or brown rice, cooked according to the back of the package.
Thai Red Coconut Curry
- 2 tsp coconut oil, substitute with olive oil
- 1 large white onion, substitute for 2 small onions
- 3 garlic cloves, minced
- 3 large carrots, chopped into rounds
- 2 ½ cups of chopped cauliflower
- ½ tsp turmeric powder
- 2 tsp ground ginger
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper * if you don’t like spicy do not add this
- 4 Tbsp Thai Kitchen Red Curry Paste, use 3 Tbsp if you are sensitive to heat
- 1 ½ Tbsp gluten-free soy sauce, substitute for tamari
- 1/2 cups vegetable broth, substitute for water
- 1 can full fat coconut milk (13.6 ounces)
- 1 Tbsp cornstarch
- ½ small lime, juiced
- 1/4 cup fresh basil, chopped (optional)
- ¼ cup fresh basil, chopped
- 2 Tbsp green onion, chopped
- ½ tsp crushed red pepper
- Heat a large pot with coconut oil over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and salt and cook until fragrant, 2 minutes.
- Add the carrots and cauliflower and cook for 3-4 minutes. Combine the turmeric powder, ground ginger, crushed red pepper, pepper, and red curry paste and stir.
- Pour the vegetable broth, soy sauce, and coconut milk, stirring frequently until the curry begins to simmer.
- Once the curry is simmering add the cornstarch and lime juice. Turn heat to medium low and cook for 10 minute stirring occasionally.
- Add the fresh chopped basil (optional) and stir. Taste soup and add additional seasoning (salt, pepper, or crush red pepper) if needed.
- Divide rice and curry into bowls and garnish with additional fresh basil , chopped green onion, and crushed red pepper.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- If you are heat sensitive do not add the crushed red pepper and additional tablespoon of red curry paste to your curry. Adding that extra bit will make it extra spicy.
- Want to add more veggies to this curry? Some that I recommended include fresh spinach and red or yellow bell peppers.
- Add chickpeas, tofu, or tempeh for additional plant protein.
So delicious and so easy to make. I made this with jasmine rice and it was amazing! Thank you for the great recipe.
Thank you so much for letting me know and making my recipe!
I’ve made this dish (with rice) three times thus far for my family over the summer of 2020, and it has become a new favorite! I love how flexible the recipe is for substitutions: more/fewer onions, adding chickpeas instead of cauliflower, etc. Thank you for sharing this yummy, simple, and filling recipe! It is a crowd-pleasing dish, and definite comfort-food!!
Thank you so much for sharing this Julie! It makes me so happy to read comments like this 🙂
If I were to double this, would you suggest just doubling all of the amounts?
Hi Rachael, yes I would just double the amounts.
Loved the recipe. It’s a big hit in my family. Thank you.
I am so happy you liked it.
Excited to make this, just wondering if it is possible to freeze leftovers?
Hi Heather, yes you can.
Lovely recipe; I added potatoes to mine which was really great and added more hardiness. Great recipe for lunch meal preps:)