Name: Vegan Thai Red Curry with Rice Vermicelli and Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 6 ounces rice vermicelli noodles (or your favorite rice noodle, dry); 2 tablespoons vegetable oil (for pan); 4 ounces Thai red curry paste (about 6 tablespoons, vegan); 3 cups vegetable broth (or the equivalent amount of bouillon and water); 1 14-ounce can full-fat coconut milk; 2 cups broccoli (cut into florets; broccoli stalk sliced if desired); 8 ounces green beans (ends trimmed, sliced into three bite-sized pieces each); 2 medium carrots (peeled and sliced); 1 tablespoon soy sauce; 1 teaspoon sugar; 1 tablespoon lime juice; 16 cherry tomatoes (quartered, optional); ½ cup chopped cilantro; ¼ cup roughly chopped peanuts; 1 lime (sliced into wedges, for garnish)

Jump to Recipe

Introduction

This Vegan Thai Red Curry is a vibrant, comforting dish packed with fresh vegetables, aromatic coconut milk, and fragrant red curry paste. It’s perfect for a quick weeknight dinner or a cozy weekend meal that brings a taste of Thailand to your home kitchen.

A white bowl filled with a creamy, light orange soup with visible layers of thin white noodles, dark green broccoli florets, bright red tomato pieces, orange carrot slices, light yellow peanuts, and fresh green cilantro leaves, topped with a light green lime wedge on the side. The soup has a slightly oily texture on the surface and is set on a white marbled background with another similar bowl blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces rice vermicelli noodles (or your favorite rice noodle, dry)
2 tablespoons vegetable oil (for pan)
4 ounces Thai red curry paste (about 6 tablespoons, vegan)
3 cups vegetable broth (or the equivalent amount of bouillon and water)
1 14-ounce can full-fat coconut milk
2 cups broccoli (cut into florets; you can also slice the broccoli stalk and add that in)
8 ounces green beans (ends trimmed, sliced into three bite-sized pieces each)
2 medium carrots (peeled and sliced)
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon lime juice
16 cherry tomatoes (quartered, optional)
½ cup chopped cilantro
¼ cup roughly chopped peanuts
1 lime (sliced into wedges, for garnish)

Instructions

Step 1: Bring a large pot of water to a boil, then turn off the heat. Add the rice vermicelli noodles and let them soak for 3–5 minutes until softened. Drain in a colander and rinse under cold water to stop the cooking. Set aside.
Step 2: In a large saucepan, heat the vegetable oil over medium heat. Add the red curry paste and cook, stirring often, for about 5 minutes until it deepens in color and becomes fragrant. If it starts sticking to the bottom, add a small splash of vegetable broth to loosen it up.
Step 3: Stir in the vegetable broth, coconut milk, broccoli, green beans, and carrots. Increase the heat to bring everything to a gentle boil, then lower to a simmer. Cook for 5–10 minutes, or until the vegetables are tender but still bright.
Step 4: Season with soy sauce, sugar, and lime juice. Taste and adjust as needed—add more lime for brightness, more soy sauce for depth, or a pinch of sugar to balance flavors.
Step 5: To serve, divide the noodles into bowls and ladle the hot Thai red curry soup over the top. Finish with fresh cherry tomatoes, chopped peanuts, cilantro, and a wedge of lime for garnish.

Tips & Variations

You can swap rice vermicelli for other noodles like udon or soba for different textures.
Feel free to add tofu or chickpeas for extra protein.
Adjust the amount of red curry paste to control the spice level.
Use lime zest along with lime juice for an extra citrusy kick.
Add a handful of fresh basil leaves for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the curry if it has thickened. For best texture, keep noodles separate from the curry until ready to serve.

How to Serve

A white bowl filled with orange broth and thin white noodles sits on a white marbled surface. Inside the bowl, there are green broccoli florets, green beans, red bell pepper chunks, and orange carrot slices scattered throughout. On the surface, there are also some chopped peanuts and fresh green herbs. A wedge of lime rests on the edge of the bowl. Silver chopsticks are lifting a small bundle of noodles from the center of the bowl. Nearby, there are small white bowls, one filled with chopped red tomatoes and another with more chopped peanuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry gluten-free?

Yes, be sure to use gluten-free soy sauce or tamari and choose gluten-free noodles to keep the dish gluten-free.

Can I freeze Thai red curry?

You can freeze the curry, but the noodles and fresh toppings like tomatoes and cilantro are best added fresh after thawing. Freeze the curry in portioned containers for up to 2 months.