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+ servings
Large ceramic skillet filled with vegetable Thai red curry. Lime slice on top.
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5 from 2 votes

Vegan Thai Red Curry Recipe

Add some kick to your meatless meals with this delicious and veggie-packed Vegan Thai Red Curry! It uses ingredients found in most grocery stores & it's a breeze to make. 189 calories and 6 Weight Watchers SmartPoints
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entrees
Cuisine: Thai
Keyword: Thai Red Curry, Vegan Curry
Servings: 4 Servings
Calories: 189.2kcal



  • Melt 2 teaspoons coconut oil in a large skillet, preferably nonstick or ceramic, set over medium-high heat.
  • Add the onion and carrot. Saute, stirring frequently, until the onion is tender, 4 to 5 minutes.
  • Push the onions and carrots to the perimeter of the skillet and melt the remaining 2 teaspoons coconut oil in the middle of the skillet. Add the curry paste, garlic and ginger to the oil. Saute, stirring the mixture with the onions and carrots for about 3 minutes.
  • Stir in the cauliflower florets, red bell pepper, coconut milk and broth. Bring to a boil, then reduce heat to a lively simmer. Partially cover the skillet and cook, stirring occasionally, until the cauliflower is almost tender, 5 to 7 minutes.
  • Add the zucchini and bamboo shoots. Simmer until the zucchini is just tender, 3 to 4 minutes. Take care not to overcook the zucchini.
  • Stir in the lime juice, cilantro and basil. Serve with jasmine rice.


Note: Some Thai red curry pastes contain shrimp paste, which is not vegetarian, so be sure to read the ingredients list. The curry pastes from Thai Kitchen or Taste of Thai do NOT contain shrimp paste. If you are not concerned about the shrimp paste, the red curry paste by XX is also very good.
Weight Watchers Points: 6 (Blue - Freestyle), 6 (Green), 6 (Purple)


Serving: 1.25cups | Calories: 189.2kcal | Carbohydrates: 16.9g | Protein: 3.3g | Fat: 11.8g | Saturated Fat: 9.2g | Sodium: 397.1mg | Fiber: 4.1g | Sugar: 7.3g