Vegan Coconut Thai Curry

Vegan Thai Curry 

We are so thrilled to link up our Monday Recipes with Christine from Plant-eaters Club. Did you see our last couple posts with her? This vegan dip and this pasta were incredible and super easy to make! We spiced things up this week with a Vegan Coconut Thai Curry and I was amazed at how fast and easy it was! Plus I had almost all the ingredients in my cupboard already, which means I will be making it a lot :). 

Before we get into this recipe, I wanted to highlight how amazing these terracotta bowls are. They are handmade sharing bowls from a local Vancouver company called Barter. I have had my eye on this company ever since they started and have been in awe of the work that goes into them, they are just so special. I have been looking for new bowls for my apartment, but also really like the mismatched look, so these sharing bowls in different colours and textures are absolutely perfect! This clay vessel is so beautiful! The interior is glazed so it can be used to serve water, salad dressing, or even wine! I'm in LOVE with this piece! 

They are hosting a Vancouver Pop-Up event on December 12th! Mark your calendars and be on the lookout as we will be posting about it on our Instagram account closer to the date!  

Ingredients for Vegan Coconut Thai Curry


  • 3/4 block firm tofu 
  • 1.5 Tbsp red curry paste 
  • 2 cans of coconut milk
  • chopped mixed veggies: we used cauliflower, sweet potato, kale, carrots, onion
  • 2 pinches of stevia
  • 6-8 fresh kaffir lime leaves
  • a couple bunches of fresh basil leaves
  • red chilli peppers to taste 
  • wild rice



Mix 3/4 Tbsp red curry paste and 1/2 a can of coconut milk in a bowl, stir in tofu and marinate for around 8 hours * this is recommended for better taste, but not required. 

Cook up Wild Rice.

In a wok add 3/4 tbsp red curry paste and slowly add half a can of the coconut milk. Stir until curry paste is evenly distributed. Simmer and stir continuously for 1-2 minutes. Add basil, lime leaves, chili peppers, stevia, 2nd can of coconut milk and veggies. *Tip - if you have vegetables that are more firm, add them first and let them cook a bit before adding softer veggies. Turn the heat up until everything is cooked.

simmer for 15-30 mins before serving

Once rice is ready, get a 1/2 measuring cup and stuff it with rice, turn it upside down on a plate/bowl and serve the coconut curry in a side bowl to be added to the rice.