Vegan Thai Red Curry with Bok Choy

This vegan Thai red curry with bok choy is an easy vegetable red curry recipe, ready in 30 minutes and seriously better than takeout! Creamy, saucy, and bursting with flavors, it makes a fantastic weeknight meal. Serve with Jasmine rice, cashews and cilantro. Amazing!

Introducing Vegan Thai Red Curry with Bok Choy

I’ve been obsessed with two ingredients lately: everything that has to do with red curry paste and everything bok choy. Luckily, the two ingredients pair very well with each other, so I had to make a recipe out of it. Naturally, it became a Thai red curry with bok choy!

The red curry sauce is based on my Thai Red Curry Noodle Soup, a basic red curry sauce that makes every curry recipe extremely creamy and so deliciously fragrant. And there is more to it: the sauce is so easy to make you’ll want to recreate your favorite Thai takeout dish at home over and over again.

I made this Thai red curry vegan, with crunchy veggies such as bell peppers, mushrooms and bok choy. Follow the recipe to a T with the same veggies, or feel free to be creative around the recipe, playing with veggies, or maybe adding a protein such as tofu if you wish.

What goes into this Thai red curry?

• Veggies: bell peppers, mushrooms, and baby bok choy. If you can’t find baby bok choy, you can just skip it in the recipe and/or substitute with any other veggie of choice (cf. recipe variation section below).
• Red curry paste. This is the key ingredient to any fragrant Thai red curry. Stick to the recipe proportion for a mild curry, or add some more if you like it spicy.
• Coconut milk. It makes the curry rich, creamy and slightly sweet too. Use full-fat, unsweetened coconut milk for best results.
• Lemongrass. It provides a citrusy flavor with a hint of mint, adding some aromatic flavors to the warm red curry. For the maximum of flavors, smash the piece of lemon grass with the flat side of a strong knife.
• Ginger. Please use fresh ginger and grate it at the last minute (in other words, forget ground ginger). This is the best and only way to have the maximum flavors out of it!
• Shallots. Alternatively you could use ½ to 1 chopped or sliced red onion.
• Red chili pepper. It makes the curry hot and spicy. If you prefer a mild curry, there is no harm in skipping the chili pepper in the recipe.
• Limes. Adding a squeeze of fresh lime juice just before serving adds some very refreshing flavors to the curry and make it very fragrant!

Optional: I highly recommend serving the curry with toasted cashews and garnish with fresh cilantro. It adds a touch of crunchiness, with additional refreshing flavors.

Important note about the recipe

Note that I sauté the vegetables in a separate skillet, instead of cooking them to the same pot I use to make the red curry sauce. This method ensures that the veggies are evenly cooked and prevent the curry paste from burning at the bottom of the pot.

Instructions for a one pot version:

1. If you want to make the dish in one single pot, use a large skillet (not a heavy bottom pot).
2. Sauté all the veggies with vegetable oil first.
3. Allow some space in the skillet to prepare the red curry seasoning (red curry paste, shallots, chili pepper, garlic, ginger, an lemongrass).
4. Mix the red curry seasoning with all the veggies, then add the coconut milk and follow the remaining recipe instructions as mentioned in the recipe card.

Recipe variations

I love the fact that Thai red curry recipes are SO versatile! This vegetable red curry is no exception. You can do with or without the bok choy, replace or add broccoli, broccolini, zucchini, eggplant, or basically any other veggies of choice depending on the season. Here are my favorite variations around this vegetable Thai red curry:

• Add a vegetable protein: tofu or chickpeas
• Make a summer version with bell peppers, zucchini and eggplants
• Or create a winter version for cold days with broccolini, mushrooms and root vegetables
• For a spring version, consider using snow peas, green peas, tofu and baby spinach
• Garnish with Thai basil instead of cilantro. Amazing!

Meal prep and storage tips

This vegetable Thai red curry is a perfect recipe for meal prep. You can make it ahead of time and store it for up to 5 days in the refrigerator, keeping the rice separate from the curry. You can also freeze vegan Thai red curry in an airtight container for up to 3 months. It’s just perfect when you fancy takeout, but it’s homemade and cheaper!

More Asian-inspired recipes you’ll love:

• Thai Red Curry Tortellini Soup
• Vegan Thai Red Curry Noodle Soup
• Sesame Soba Noodles with Mushrooms
• Miso Roasted Sweet Potatoes
• Miso-Glazed Eggplant Tarte Tatin

What’s for dessert?

• Raw Mango Cheesecake
• Vegan Fudge Brownies

Vegan Thai Red Curry with Bok Choy

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Savory
• Cuisine: World Cuisine
• Diet: Vegan

This vegan Thai red curry with bok choy is an easy vegetable red curry recipe, ready in 30 minutes and seriously better than takeout! Creamy, saucy, and bursting with flavors, it makes a fantastic weeknight meal.

Ingredients

Scale 1x2x3x

• 1 red bell pepper, seeded and sliced thinly
• 1 green bell pepper, seeded and sliced thinly
• 8 ounces (225g) cremini mushrooms, sliced
• 2 baby bok choy, chopped*
• Olive oil or other vegetable oil, as needed
• 1 medium shallot (or 2 small), minced
• 1 small red chili pepper, seeded and sliced
• 2 cloves garlic, minced
• 1-inch (2,5 cm) fresh ginger, minced
• 1 piece of lemongrass, smashed
• Salt and pepper
• 2 Tablespoons red curry paste
• 2 cans (13.5-ounces/400 ml each) coconut milk
• 2 limes, juiced
• Jasmine or basmati rice, for serving
• Cashews, slightly toasted, for serving
• Fresh cilantro, chopped, for serving

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Instructions

1. Heat one Tablespoon of oil in a large skillet. Once hot, add the bell peppers and mushrooms, and sauté for 3-5 minutes, stirring often. Add the baby bok choy*, and sauté for 2 additional minutes. Remove from heat and set a side.
2. Heat a large, heavy-bottom pot over medium heat with enough oil to coat the bottom of the pan. Add shallots and sauté for a few minutes until tender. Add the chili peppers and cook another minute, then add garlic, ginger, and the piece of lemongrass. Season with salt and pepper. Cook another 30 seconds.
3. Add a splash more oil, then the curry paste. Stir to incorporate the curry paste, and let cook in the oil for a minute or so.
4. Add all the vegetables, then pour in the coconut milk. Let the liquid come to a gentle simmer. Lower the heat and simmer for 15 minutes, stirring often. When ready, turn off the heat and stir in the lime juice. Taste and adjust the seasoning if needed.
5. Serve immediately, with a side of jasmine or basmati rice. Garnish with fresh cilantro, and top with toasted cashews. Enjoy!

Notes

* I like to use one baby bok choy chopped into small pieces and slice the other ones in half, lengthwise, and serve it on top of the curry bowl. If using this method, I recommend to sauté the half baby bok choy in a separate skillet with olive oil.

Dairy-Free, Family-Friendly, Gluten-Free, Healthy, Quick & Easy, Soups & Stews, Vegan, Vegetarian, Year Round

Did you make this recipe?

Lastly, if you make this Vegan Thai Red Curry with Bok Choy, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!