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Vegetarian Thai red curry - an easy vegan curry from scratch that's full of veggies, creamy coconut and spicy flavor.
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5 from 5 votes

Vegetarian Thai red curry (from scratch)

Making Thai red curry from scratch is easier and quicker than you might think, and so delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 2 -3
Calories: 475kcal
Author: Caroline's Cooking


For the red curry paste

  • 2 red chilis
  • 1 tablespoon ginger chopped, approx 1 ¼in/3cm
  • ¼ red onion or 1 shallot
  • 3 cloves garlic
  • 1 tablespoon lemongrass paste or 1 stalk, finely chopped
  • 1 tablespoon cilantro/coriander stalks
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder (or more if you want it hotter)
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato paste/puree
  • 2 tablespoon coconut milk
  • 2 teaspoon tamarind paste (less if concentrated)

For curry

  • 8 oz Asian eggplant 225g aubergine
  • 6 oz bok choy 170g
  • 1 carrot large
  • ½ red pepper
  • 3 oz asparagus 85g
  • 2 cups light stock 480ml (vegetable, to keep recipe vegan, or chicken if not)
  • ½ cup coconut milk 120ml
  • 3 oz somen noodles 85g (1 bundle)


  • First, make the curry paste. Remove the stem from the chilis, peel the ginger, onion/shallot, garlic and lemongrass. Trim the cilantro/coriander stalks and cut all of them pretty small. You want to break up the fibrous bits that the food processor/blender may struggle with.
  • Place all of the above along with the remaining sauce ingredients in the food processor or blender and pulse until a smooth paste. Refrigerate until ready to use, as required.
  • Before you start cooking, prepare the vegetables. Cut the eggplant in quarters lengthwise then cut in to medium lengths. Cut any thicker lengths again lengthwise. Remove the leaf part from the bok choy and slice both the stem and leaves but keep separately. Cut the carrot into batons (julienne) and slice the pepper. Cut the asparagus into medium lengths.
  • Heat a little vegetable oil in a stir fry pan or large skillet over a medium-high heat. First add the eggplant, cook a couple minutes until it's softening, stirring so it doesn't stick. Add the bok choy stalks, carrot and pepper. Cook a few minutes until they are softening as well. Add the asparagus and cook another minute then add the bok choy leaves.
  • Add the stock and coconut milk then bring to a simmer. Simmer for around 5-mins. Meanwhile cook the noodles according to packet instructions. Drain them and divide between your bowls then top with the curry.


Calories: 475kcal | Carbohydrates: 61g | Protein: 12g | Fat: 23g | Saturated Fat: 16g | Sodium: 2148mg | Potassium: 1306mg | Fiber: 9g | Sugar: 19g | Vitamin A: 11460IU | Vitamin C: 155.8mg | Calcium: 179mg | Iron: 8.3mg