• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • All Recipes
    • RECIPES BY CATEGORY
    • RECIPES BY DIET
    • RECIPES BY INGREDIENT
  • HOW-TO
  • PANTRY
  • Contact

Cooking with Nart logo

menu icon
go to homepage
  • RECIPES
  • PANTRY
  • HOW-TO
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • PANTRY
    • HOW-TO
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes by Category » Curries

    Published: Jun 19, 2020 · Modified: May 6, 2021 by Nart · This post may contain affiliate links.

    Vegan Thai Red Curry with Mushrooms

    Jump to Recipe Print Recipe

    This Vegan Thai Red Curry with Mushrooms is quick and easy but super flavorful. Ready in just 20 minutes, this healthy mushroom curry is perfect for a midweek meal and also freezer-friendly!

    a bowl of vegan Thai red curry with mushrooms

    An Easy Vegetarian and Vegan Thai Red Curry

    This vegan Thai red curry is super easy to make and requires just a few ingredients. If this curry doesn't fit your "easy midweek meals" list, I don't know what would! Just like my Thai sour green papaya curry (gaeng som), Thai panang curry and Thai green curry (gaeng keow wan), this curry is delicious, except that it's vegan. If you want the curry to be more filling, you can add tofu to it. 

    Or, if you do eat meat, you can add anything from pork to chicken and beef - basically whatever floats your boat!

    mushroom curry in a saucepan

    Vegetables to Use in Red Curry

    I use the champignon or white button mushrooms in this recipe, and it turns out great every single time. I've tried shiitake mushrooms and they work great as well. However, if you cannot find these types of mushrooms, you can use a different type or even other veggies (or fruits, depending on how you look at them) like eggplant, squash, or sweet potato.

    steps to making Thai red curry paste

    Making the Paste Vegan

    Did you know that when you go to a Thai restaurant and order a vegan Thai red curry, the curry you get is a lot of times actually not vegan?! This is because many restaurants use a pre-made curry paste that usually includes the "Thai shrimp paste" as one of the ingredients. Traditionally, Thai red curry paste is made with Thai shrimp paste, but there is a vegan alternative to that these days. And the vegan ingredient you can use to replace the Thai shrimp paste is fermented soybean paste!

    If you're going to make your own curry paste, then, of course, you're going to need more ingredients and time. So, I recommend you do that at the weekend. You can follow my step-by-step Thai red curry paste recipe here. But remember to replace the Thai shrimp paste, with fermented soybean paste as suggested above. For those of you who want to buy a Thai red curry paste and keep this curry recipe vegan, make sure the paste you're buying is vegan.

    ingredients for Thai mushroom red curry

    Ingredients

    • 6.7 ounces or 200 milliliters of coconut milk
    • 2 tablespoons of vegan Thai red curry paste (read my notes above about how to make it vegan!)
    • 60 ounces of sliced champignon mushrooms
    • ½ cup of water
    • 1 cup of Thai basil leaves (about 4-5 stalks)
    • 4-6 kaffir lime leaves, hand-torn

    Thai red curry paste being fried in coconut milk in a saucepan

    Instructions

    1. Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of the coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.
    2. Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil. 
    3. Add the champignon mushrooms and stir for a few minutes.
    4. Toss in the Thai basil leaves and then the kaffir lime leaves.
    5. Cook for another minute or so. Then, turn off the heat and serve warm.

    a bowl of rice topped with vegan mushroom curry

    What to Serve with Vegan Thai Red Curry

    Steamed rice! After all, this is a Thai curry so it's a no-brainer to serve it with rice, which is our staple. You can serve the curry over steamed rice or serve the curry in a larger bowl with a common spoon and share it with your family or friends. If you have a bit more time and want a fuller meal, you can also make my bean sprouts stir-fried with tofu puffs or easy cabbage stir-fry to accompany this vegan mushroom curry.

    Storing and Reheating

    As this curry is perfect for filling your freezer, you can make a big batch and freeze it in single servings or family-size portions. The curry will remain great in the freezer for about a month. This makes life during the week so much easier. You can just defrost the curry in the fridge 24 hours ahead of time, then bring to a boil in a saucepan.

    On the other hand, if you're cooking this curry in an amount you can finish within a few days, you can store it in airtight containers in the refrigerator and microwave for 2-3 minutes when ready to eat.

    Other Recipes You Might Enjoy:

    • Vegan Savory Oatmeal with Vegetables 
    • Miso Tahini Shiitake Mushroom Spaghetti
    • Vegan Thai Larb with Konjac Noodles
    • Butterfly Pea Tea Lemonade
    • Mango Sticky Rice

    📖 Recipe

    a bowl of vegan Thai red curry with mushrooms

    Vegan Thai Red Curry with Mushrooms

    This Vegan Thai Red Curry with Mushrooms is quick and easy but super flavorful. Ready in just 20 minutes, this healthy mushroom curry is perfect for a midweek meal and also freezer-friendly!
    5 from 35 votes
    Print Rate
    Course: Curries, Main Course, Main Dishes
    Cuisine: Asian, Thai
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 3 people
    Calories: 376kcal
    Author: Nart

    Ingredients

    • 6.7 ounces coconut milk
    • 2 tablespoons vegan Thai red curry paste
    • 60 ounces sliced champignon mushrooms
    • ½ cup water
    • 1 cup Thai basil leaves (about 4-5 stalks) plus more for garnish
    • 4-6 hand-torn kaffir lime leaves
    US Customary - Metric

    Instructions

    • Set a saucepan over medium-low heat. Once the pan is hot, add about 2 tablespoons of the coconut milk and all of the Thai red curry paste. Stir until the paste is fragrant.
    • Pour the rest of the coconut milk and all of the water into the saucepan and bring to a boil. 
    • Add the champignon mushrooms and stir for a few minutes.
    • Toss in the Thai basil leaves and then the kaffir lime leaves.
    • Cook for another minute or so. Then, turn off the heat and serve warm.

    Video

    Nutrition

    Calories: 376kcalCarbohydrates: 6gProtein: 4gFat: 41gSaturated Fat: 36gSodium: 31mgPotassium: 418mgVitamin C: 2mgCalcium: 34mgIron: 6mg
    Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!
    « Rainbow Polka Dot Cake
    Purple Sweet Potato Hummus »

    Sharing is caring!

    • Share
    • Tweet

    Newsletter

    Never Miss a Recipe!

    Sign up and receive the latest recipes via email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Chandice Probst says

      October 17, 2021 at 11:14 pm

      5 stars
      What a fantastic and filling meatless main dish! Love that it’s so hearty you won’t even miss the meat… Thank you for making it easy to make as well with the instructions.

      Reply
    2. Cathleen says

      October 14, 2021 at 3:52 am

      5 stars
      Wow, this is such a great option for meatless Mondays!! Bookmarked to make this upcoming Monday, thank you so much for the recipe 🙂

      Reply
    3. jill says

      November 06, 2020 at 8:40 pm

      5 stars
      20 minute meal that includes curry is perfect! Thanks for sharing!

      Reply
    4. Kay says

      November 06, 2020 at 3:28 pm

      5 stars
      Made this last night and it went down a treat with my sister as she is vegan, thank you so much for sharing 🙂
      Great recipe and will defo be making again very soon !!

      Reply
      • Nart says

        December 03, 2020 at 11:04 am

        Thank you so much Kay!

        Reply
    5. FOODHEAL says

      November 06, 2020 at 10:23 am

      5 stars
      This is promising to be deliciously spicy. A true culinary voyage.

      Reply
    6. Amy says

      November 06, 2020 at 5:35 am

      5 stars
      What a delicious curry recipe this is. Love the use of those herbs. Great that it's vegan too!

      Reply
      • Nart says

        December 03, 2020 at 11:05 am

        Thanks so much!

        Reply
    7. FOODHEAL says

      November 06, 2020 at 3:35 am

      5 stars
      This recipe is promising to be spicy and flavorful. A voyage in a plate to another world. Thank you so much

      Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Nart!

    I'm Thai born and bred and I love cooking for my family, friends and myself. I'm here to share with you my Thai and other Asian recipes with a bit of baking and Western recipes thrown in here and there. More about me →

    CONNECT WITH ME!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    SEASONAL RECIPES

    • a dish of Thai holy basil chicken a wooden surface
      Thai Holy Basil Chicken | Pad Kaprao Gai | ผัดกะเพราไก่
    • Thai green curry spaghetti with chicken on a black plate
      Thai Green Curry Spaghetti
    • two bottles and half a jug of homemade Thai Sriracha sauce
      Homemade Sriracha Sauce
    • crispy deep fried butterfly pea flowers in a dish served with sweet chili sauce
      Crispy Fried Butterfly Pea Flowers

    POPULAR RECIPES

    • a dish of Thai holy basil chicken a wooden surface
      Thai Holy Basil Chicken | Pad Kaprao Gai | ผัดกะเพราไก่
    • Thai green curry spaghetti with chicken on a black plate
      Thai Green Curry Spaghetti
    • two bottles and half a jug of homemade Thai Sriracha sauce
      Homemade Sriracha Sauce
    • crispy deep fried butterfly pea flowers in a dish served with sweet chili sauce
      Crispy Fried Butterfly Pea Flowers
    • Thai mango sticky rice dessert with pandan leaves on a black plate
      Thai Mango Sticky Rice
    • 3 bottles of butterfly pea lemon soda
      Butterfly Pea Tea Lemonade
    • a bowl of Thai chili dipping sauce or nam jim jaew
      Thai Chili Dipping Sauce - Nam Jim Jaew
    • a pile of grilled pork neck
      Thai Grilled Pork Neck (Kor Moo Yang)
    • three bottles of Thai pink milk on a white wooden surface
      Nom Yen | Thai Pink Milk | นมเย็น
    • a bowl of tom yum goong | tom yum gung | ต้มยำกุ้ง
      Tom Yum Goong | Thai Lemongrass Soup | ต้มยำกุ้ง
    Amazon Disclosure

    As an Amazon Associate, I earn from qualifying purchases.

    Footer

    ↑ back to top

    About

    • Disclosure and Privacy Policy
    • Accessibility Statement
    • Contact

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    BROWSE

    • Recipes
    • Pantry
    • How-to Guides

    COPYRIGHT © 2021 COOKINGWITHNART.COM ALL RIGHTS RESERVED