This vegetarian Thai red curry is quick and easy to make and is filled with authentic Thai flavour. It starts with veggies like snap peas, cauliflower, peppers and chickpeas and is finished off in a creamy coconut curry sauce and served on top of jasmine rice!

vegetarian Thai red curry

Another day, another Thai recipe. Seriously though…I just can’t get enough.

In fact, you should probably get used to seeing a regular occurrence of Thai recipes on the blog. Thai food is my number one favourite cuisine, and there are SO many incredible Thai dishes.

I spent the weekend out of town visiting family and road tripping for 20 hours. It was a great weekend getaway and nice to take a break from the kitchen and not have to cook. (we all need a break sometimes right?)

vegetarian Thai red curry

I’m actually not back home yet and still have a 5-hour drive to go…but I’m thinking of making this recipe for dinner when I get back home tonight. That’s one thing I love about this recipe. It’s quick and easy to make, and you can use whatever vegetables you have on hand. For me tonight this will be whatever is left in my fridge. (I think some peppers, broccoli and green beans maybe…)

This dish also has some protein in it from the chickpeas, which are a staple in my kitchen for quick and easy dinner! I generally opt for a can of organic chickpeas, simply because they’re so much quicker to prepare than dried chickpeas. (As in you don’t need to prepare them at all!)

vegetarian Thai red curry

Some notes on this vegetarian Thai red curry:

Although the recipe is for a red curry, you can really use any type of curry you like in this recipe. Green or yellow curry would be as tasty in this dish! If you’re looking to make this recipe with a green curry, I’d recommend trying some eggplant as one of the vegetables in the dish, and if you’re looking to make this into a yellow curry, I’d recommend using some potatoes in the dish. These are just suggestions, but they are some of the traditional ingredients used in these curries in Thailand.

You can also use light coconut milk instead of full-fat coconut milk, however, this will alter the taste and “richness” of the dish. If you don’t like coconut milk at all, you can also substitute it with some vegetable broth.

Some Thai curry pastes can be REALLY spicy. So make sure to start with just one tablespoon of curry paste and taste the dish to make sure you can handle the heat before adding more. Traditional Thai food tends to be spicy-especially red curry paste!

vegetarian Thai red curry

Some other Thai favourites from the blog:

This vegetarian Thai red curry stores well in the fridge in an air-tight container for a few days and is a great dinner to prepare in advance! Thai curries are traditionally served on top of jasmine rice, which has a bit of a floral and buttery taste. This is my favourite type of rice to enjoy with a curry, but feel free to substitute the rice for any of your favourites, or even some quinoa!

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vegetarian Thai red curry

Vegetarian Thai red curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Thai


A Thai curry recipe loaded with chickpeas, veggies and bold flavour!


  • 1 1/2 tbsp avocado oil (or vegetable oil)
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 23 tbsp red curry paste
  • 1 red pepper, sliced
  • 1 cup cauliflower florets
  • 2 cups snap peas
  • 1 can chickpeas
  • 1 1/2 cups full-fat coconut milk
  • 1 tsp paprika
  • 12 tbsp soy sauce
  • 1 tbsp agave syrup (maple syrup or coconut sugar work too)
  • juice of 1/2 lime
  • 1/41/2 cup of water or vegetable broth
  • cilantro to top
  • 1 cup of jasmine rice, cooked according to package directions


  1. Heat the oil in a large skillet on medium-high heat then add the onion, letting cook for 2-3 minutes.
  2. Add the garlic, curry paste, vegetables and chickpeas and stir together, letting cook for another 2-3 minutes.
  3. Reduce heat to medium then add the coconut milk, paprika, soy sauce, agave syrup and lime juice. Cover and let simmer for 5-10 minutes. Add the water or broth as needed if your liquid in the pan begins to evaporate.
  4. Serve on top of jasmine rice and garnish with cilantro.


Curry pastes can vary from brand to brand in spiciness, so start with 1 tbsp and work your way up to make sure your dish isn’t too spicy for you.

Add any veggies you like to this dish!

You can easily use green curry paste, yellow curry paste or any other of your favourite curry pastes in this recipe!


  • Serving Size: 1 bowl
  • Calories: 678
  • Sugar: 14g
  • Fat: 25g
  • Saturated Fat: 18g
  • Carbohydrates: 94g
  • Fiber: 17g
  • Protein: 20g