Vegan Coconut Thai Curry Recipe

Vegan Coconut Thai Curry Recipe

View in Spanish


Vegan Coconut Thai Curry Recipe

Course Sauces
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 3/4 cup culinary coconut milk
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon
  • 3 tbsp red curry paste
  • 1/3 cup tahini
  • 1/3 cup tamari
  • 1 tbsp ginger
  • 1 tbsp agave
  • 1 tbsp garlic
  • 1 lime
  • 2 tbsp Sesame Oil
  • 2-3 cups of your favorite veggies carrots, broccoli, red bell peppers... etc
  • 3 cups cooked brown rice or noodles or white rice, your choice!


  1. In a mixing bowl, add tamari, coconut milk, apple cider vinegar, lemon juice, tahini, red curry paste, ginger and agave.

    Coconut Cream
  2. In a frying pan on medium heat, add the sesame oil and let it heat up a bit. 

  3. Then add in all the veggies. Simmer for about 3-5 minutes, until well thawed and/or cooked slightly.

  4. Pour in your sauce mixture on top of all the veggies.

    Curry Sauce
  5. Squeeze the juice of one lime on top and serve!

Recipe Notes

I have really been wanting to make a thick coconut sauce recently and I finally got the chance with this Vegan Coconut Thai Curry Recipe! My husband loves anything creamy and since I cook entirely dairy-free, he never gets the chance at home to eat those deep, rich creams. I was concerned that this would not satisfy his cravings, but oh boy, did it! I used culinary coconut milk which is very thick and rich and certainly hits the spot if you're looking for something creamy! This recipe was so creamy and delicious and didn't take that long at all.

For the veggies, feel free to use whatever you want. You will just want to make sure you have about 2 cups or so of veggies. You can use red bell peppers, green bell peppers, mushrooms, broccoli, cauliflower, carrots, kale, spinach. I actually used a back of frozen mixed veggies just for speed and ease.


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published.

Recipe Rating