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Vegetarian Thai Red Curry

This Thai red curry dish is big on flavor and little on time! It's a delicious quick and easy dinner option
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Main Course
Cuisine: Indian, Thai
Keyword: curry recipes, red curry, Thai food, vegan dinner, vegetarian dinners
Servings: 4 people


  • 1-2 tablespoon refined coconut oil
  • 3 garlic cloves grated
  • 1 inch fresh ginger grated
  • 1 medium onion diced
  • 1 medium zucchini sliced and halved
  • 1-2 bunches baby bok choy
  • ¼ cup basil leaves roughly chopped (use regular or Thai basil)
  • ½ red bell pepper cut in stripes
  • 3 tablespoon red curry paste
  • 1 can full-fat coconut milk
  • 1 tablespoon brown sugar
  • 1-½ teaspoon pink salt or sea salt
  • ½ teaspoon pepper
  • juice of a half of lime
  • top with chopped cilantro, lime wedges, fresh sliced chilies. optional


  • In a medium-size skillet or cast iron casserole skillet melt coconut oil.
  • Add in diced onion, red bell pepper, and zucchini and saute over medium heat until vegetables are tender and onions translucent.
  • Pull leaves off bok choy and stir fry a couple of minutes.
  • Add in grated ginger and garlic and saute a couple more minutes.
  • Stir in 3 tablespoons of red curry paste and saute 2-3 minutes.
  • Stir in the can of coconut milk.
  • Stir in chopped basil, brown sugar, salt, pepper, and lime juice. Taste and add more sweetness or salt if desired.
  • Top with desired toppings and serve with jasmine rice or rice noodles!


For the casserole skillet, I love and use in this dish check it out here!
You can get the red curry paste I use here.
For easy fluffy jasmine, rice recipe check out my recipe here
Check out the post above for other veggies and topping you can use in this recipe!