In addition, creamy, slightly sweet and spicy coconut curry The recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, is packed with Thai flavors, has a deliciously creamy texture, and is vegan too!
Why You’ll Love This Easy Curry Recipe
- Warm, powerful aromas. Thai food is complex and aromatic, with sweet, savory, and spicy notes from ingredients like chilies, citrus fruits, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
- Fast + One Pot. This is a 30 minute meal and if you omit the rice it is also a one pot meal. That means less time washing up and more time eating the best coconut curry ever!
- Ingredients for the pantry. The ingredients in this recipe are neat and easy to find no matter where you live! Have Thai red curry paste (which can be found in grocery stores across the US), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can make this recipe (or Massaman curry!) anytime you want.
- Cheeky. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra tasty with brown rice or soaked with bread.
- Healthy. This vegetarian coconut curry is packed with veggies, plant-based protein, and is even dairy-free (so yes, it’s vegan!).
- Adaptable. No chickpeas on hand? Take a note of my tofu curry and swap out diced sautéed or air fryer tofu. Swap the veggies here for what’s in your crisper drawer.
5 star rating
“I’ve done this a few times and it’s in my regular rotation now. Really easy, tasty, healthy and fast.”
— jen —
How to make coconut curry
In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to make this recipe extra quick I made it into a Thai Vegetable Curry and used chickpeas instead.
The ingredients
- Chickpeas. The mild flavor of the chickpeas pairs well with the stronger spices of the simple curry sauce, and their pleasantly chewy texture contrasts nicely with the creaminess of the sauce
- Red curry paste. The star of the show, adding flavor and strength to every bite of this healthy vegetarian curry with chickpeas. Want a change? Take green curry paste and use it to make a green curry!
Top!
Note that every Curry paste varies slightly in taste and spiciness (some are HOT, some are milder). Take some time to explore and find your favorite red curry paste.
- coconut milk and coconut sugar. Infuse this dish with coconut goodness, making it rich, creamy and slightly sweet.
- soy sauce. For that good, old-fashioned umami taste.
- rice vinegar. Balances the dish and gives it vital acidity.
- Vegetables. I used peppers, onions, carrots and peas, all of which I found in my coconut curry bowls in Thailand at some point.
- ginger + garlic. An indispensable duo of dynamic spices that give this recipe that extra something.
- rice or quinoa. To serve. Brown rice (I love making brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and extra plant-based fiber to this recipe to make it more filling. You can also use white rice.
The directions
- sear. I like to use coconut oil, but canola oil or avocado oil also work.
- Add the aromatics. Garlic, ginger and the curry paste develop their flavor in the heat.
- Add the vegetables. Feel free to play with the vegetables of your choice.
- Add coconut milk and chickpeas. Stir everything.
- Cook. In 10-15 minutes your curry will thicken.
- Add the finishing ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they will thaw immediately).
- surcharge. Over rice or quinoa garnished with fresh coriander, or try Indian curries and dip them with homemade naan. ENJOY!
storage tips
- To store. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- To warm up. Heat in a skillet over medium-high heat until steaming. You can also microwave it in a covered, microwave-safe container until warmed through.
- Freeze. I don’t recommend freezing as I haven’t had the best of luck freezing coconut milk based sauces.
- casserole. (This one is excellent. This is another excellent, more economical option.)
- instant pot. I cook brown rice in my Instant Pot and it tastes perfect every time. (You can of course also cook rice in a regular pot!)
It’s comforting to know I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, but at least I can relive the experience with this easy vegan coconut curry recipe.
Recipe tips and tricks
- Use your favorite veggies. Feel free to swap out different veggies to suit your tastes and what’s in your fridge – cauliflower, broccoli, pea pods, pak choi, sweet potatoes, eggplant… it’s all fair game! Note that cooking times may need to be adjusted as some vegetables will cook faster or longer than those selected in the original recipe.
- Invest in some Thai ingredients. It’s truly amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. Check out these Asian-inspired recipes for even more ideas and add them to your cart!
- taste, taste, taste. Don’t be afraid to adjust the sauce to suit your tastes. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more spiciness). This recipe is versatile and suits different palettes.
- 1 tablespoon coconut oil Or replace it with extra virgin olive oil or grapeseed oil
- 1 Middle yellow onion thinly sliced
- 4 cloves Garlic chopped
- 2 tablespoon chopped fresh ginger or, in a pinch, 2-3 teaspoons ground ginger
- 3 tablespoon Thai red curry paste plus 2 teaspoons
- 1/4 teaspoon red pepper flakes
- 6 small/medium carrots peeled and sliced into 1/4 inch thick (about 2 cups)
- 2 large Red pepper core and cut into slices
- 2 cans light coconut milk (14 ounce cans)
- 2-4 teaspoon coconut sugar brown sugar or turbinado sugar
- 1 may Chickpeas with reduced sodium content (15 ounces), rinsed and drained
- 2 tablespoon soy sauce plus 2 teaspoons or tamari to make the recipe gluten-free
- 2 tablespoon rice vinegar
- 1 Cup frozen peas
- Chopped fresh coriander To serve
- Prepared brown rice or quinoa To serve
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Heat a large saucepan, such as a Dutch oven, over medium-high. Once hot, add the coconut oil and onion. Fry for 2 to 3 minutes until slightly tender.
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Add the garlic and ginger and cook for 30 seconds, then add the red curry paste and red pepper flakes. Stir and cook for 1 more minute. Add the carrots and peppers and stir in the spices and curry.
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Stir in coconut milk, 2 teaspoons sugar, and chickpeas and simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) 10 to 15 minutes, until the vegetables are slightly thickened and crisp-tender.
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Stir in soy sauce and rice vinegar. Taste and add soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more spiciness), as desired. Stir in the peas and cook for another 3 minutes. Serve warm over rice or quinoa and garnish with fresh coriander.
- TO STORE: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- TO WARM UP: Heat in a skillet over medium-high heat until steaming. You can also microwave it in a covered microwavable container until heated through through.
- FREEZE: I don’t recommend freezing as I haven’t had the best of luck freezing coconut milk based sauces.
Portion: 1(of 4), with 1/2 cup prepared brown riceCalories: 519kcalCarbohydrates: 68GProtein: 13GFat: 21GSaturated Fatty Acids: 17GPolyunsaturated fat: 2GMonounsaturated fatty acids: 1GPotassium: 785mgFiber: 13GSugar: 12GVitamin A: 15362IUVitamin C: 127mgCalcium: 114mgIron: 4mg
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frequently asked Questions
Yes! For those with dietary restrictions, this vegan curry recipe can easily be made gluten-free. You’ll need to replace the soy sauce with gluten-free tamari, and should also check the labels of all other ingredients to make sure you’re selecting the ones that are gluten-free and made in a gluten-free certified facility.
While I don’t calculate the exact sodium content of my recipes for many reasons, curry recipes in general aren’t the best for those who want to watch their sodium levels. Both soy sauce and red curry paste tend to be high in sodium. However, there are many homemade curry paste recipes that you can use to control sodium levels as much as you’d like. Some brands also offer low-sodium versions of these ingredients.
While there are curries that contain coconut milk in both Indian and Thai cuisines, this coconut curry recipe is more reminiscent of the dishes found in Thailand or in Thai restaurants around the world.
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