Vegan Thai Red Curry with Rice Vermicelli and Vegetables Recipe
This Vegan Thai Red Curry is a vibrant and flavorful dish combining fragrant red curry paste, creamy coconut milk, and fresh vegetables served over tender rice vermicelli noodles. It’s a comforting, plant-based meal perfect for those seeking a dairy-free and meat-free Thai-inspired dinner that’s both easy to prepare and delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Noodles
- 6 ounces rice vermicelli noodles (or your favorite rice noodle, dry)
Curry
- 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
Garnishes
- 16 cherry tomatoes (quartered, optional)
- ½ cup chopped cilantro
- ¼ cup roughly chopped peanuts
- 1 lime (sliced into wedges, for garnish)
Instructions
- Prepare the noodles: 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 the noodles in a colander and rinse under cold water to stop the cooking process. Set aside for serving.
- Cook the curry paste: Heat vegetable oil in a large saucepan over medium heat. Add the Thai red curry paste and cook, stirring frequently, for about 5 minutes until it deepens in color and becomes fragrant. If the paste begins sticking to the pan, add a small splash of vegetable broth to loosen it.
- Add broth, coconut milk, and vegetables: Stir in the vegetable broth and full-fat coconut milk. Add the broccoli florets, green beans, and sliced carrots. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 5–10 minutes, or until the vegetables are tender but retain their bright color.
- Season the curry: Add soy sauce, sugar, and lime juice to the curry. Taste and adjust the seasoning—add more lime juice for brightness, more soy sauce for depth, or a pinch of sugar for balance if desired.
- Serve: Divide the soaked rice vermicelli noodles into serving bowls. Ladle the hot Thai red curry with vegetables over the noodles. Top with fresh quartered cherry tomatoes, chopped peanuts, cilantro, and garnish with a lime wedge. Serve immediately.
Notes
- If you prefer softer noodles, cook the rice vermicelli slightly longer during soaking.
- For extra protein, consider adding tofu or tempeh (not included in this vegan base recipe).
- Adjust the amount of red curry paste to your preferred spice level.
- You can substitute broccoli with other vegetables like bell peppers or snap peas if desired.
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Leftover curry stores well in the refrigerator for up to 3 days; reheat gently before serving.
Keywords: Vegan Thai Red Curry, Thai Curry, Vegan Curry, Coconut Milk Curry, Vegan Dinner, Plant-Based Thai Recipe
