30-Minute Summer Vegetable Red Curry

Red curry in a hurry! This summer vegetable red curry is a lightning-fast, flavor-packed dinner that tastes like takeout but comes together in your own kitchen in just 30 minutes. 

Tender zucchini, yellow squash, potato, carrot, and bell pepper simmer in a silky coconut milk and red curry paste sauce that’s aromatic, creamy, and oh-so comforting.

This recipe was inspired by a café lunch in Bend, Oregon, that completely wowed me. I knew I had to recreate it at home, and now it’s yours to enjoy too.

Thai red curry is a classic Southeast Asian dish made from red curry paste (a blend of red chilies, garlic, lemongrass, ginger, and spices), coconut milk, and vegetables or protein. 

Rather than making it homemade, store-bought red curry paste is the secret weapon here. It saves time without sacrificing authentic flavor. Instead of toasting and grinding spices, you just stir in curry paste for that bold, fragrant kick.

Beyond its crave-worthy taste, red curry is a nutritional powerhouse. Coconut milk provides healthy fats for satiety, while seasonal veggies bring fiber, vitamins, and minerals. It’s naturally gluten-free, easily dairy-free, and totally customizable depending on what’s hanging out in your fridge.

Why You’ll Love This Recipe

This curry hits that sweet spot between cozy and fresh; it’s creamy and comforting, yet still light and packed with colorful veggies. The coconut milk and curry paste make the sauce rich and aromatic, while seasonal produce keeps every bite bright and vibrant.

It also couldn’t be easier. With one skillet and just 30 minutes, this curry is weeknight-easy but still impressive enough for guests.

And don’t worry, my carnivorous friends – you can easily bulk it up with chicken, shrimp, or pork for extra protein. Whether you keep it plant-based or add a little meat, this curry is endlessly adaptable and always a crowd-pleaser.

Here are a few more reasons why you’ll love this recipe:

• Bold Thai-inspired flavor
• Just 30 minutes start to finish
• Cozy, creamy, and nourishing
• Naturally vegan, vegetarian, and gluten-free

Ingredients for Vegetable Red Curry

Coconut oil (or avocado oil): Adds richness and helps the veggies caramelize. Olive oil or even ghee works too.

Carrot & potato: Hearty veggies that bring sweetness, creaminess, and body. Swap with sweet potato, parsnip, or butternut squash for a seasonal twist.

Red bell pepper: Bell peppers add pops of color and natural sweetness. Any color of bell pepper works, or try poblano for a mild smoky kick.

Zucchini & yellow squash: Quick-cooking veggies that soak up curry flavor. Sub in broccoli, cauliflower, or green beans if you prefer.

Fresh ginger & garlic: The flavor-building dream team that brightens and deepens the sauce. In a pinch, use ginger paste and garlic powder.

Full-fat coconut milk: Creates that silky, luxurious base. Light coconut milk works if you want it less rich, or try cashew cream for a nutty twist.

Thai red curry paste: The shortcut star, packed with aromatics and spice. I use Thai Kitchen red curry paste, which can be found at any grocery store. Use yellow curry paste for a milder flavor, or green curry paste for a brighter, spicier kick.

If you aren’t vegetarian or vegan, you can add a little fish sauce to enhance the authentic flavor.

Sea salt: Brings everything into balance. A splash of tamari or soy sauce also adds depth.

Brown rice: The classic pairing for soaking up all that flavorful sauce. Jasmine rice, quinoa, or cauliflower rice are great alternatives.

How to Make Summer Vegetable Red Curry

Heat coconut oil in a large skillet or wok, then sauté the carrot and potato until they begin to soften, about 8-10 minutes. While those cook, blend the coconut milk with red curry paste until smooth. This is your quick, flavor-packed sauce.

Add bell pepper, garlic, and ginger to the skillet, letting them mingle with the potatoes and carrots for a couple of minutes. Stir in zucchini and yellow squash, then pour in the curry sauce. 

Let it simmer gently until the squash is just tender and everything is coated in the rich, aromatic sauce.

Taste and adjust with sea salt as needed, then ladle the curry over bowls of cooked rice or rice noodles. I love using brown rice for some fiber and slow-burning carbs, but white rice is great too.

Garnish with fresh cilantro or Thai basil for a vibrant finish and extra flavors. I love serving curry with fresh lime wedges for a drizzle of fresh lime juice.

Recipe Adaptations and Additions

• Protein boost – Add chicken, shrimp, pork, or beef for animal protein. Keep it plant-based with tofu, tempeh, lentils, or chickpeas.
• Leafy greens – Stir in spinach, kale, Swiss chard, or bok choy during the last few minutes for an extra nutrient punch.
• Seasonal swaps – Use any of your favorite vegetables. Think butternut squash, sweet potato, broccoli, cauliflower, eggplant, baby corn, green onion, sweet potatoes, snap peas, or green beans.
• Spice it up – Increase the spice level by adding sliced Thai chilis, a pinch of cayenne, or a drizzle of sriracha.
• Citrus kick – Finish with lime juice or zest to brighten the flavors.
• Nutty garnish – Sprinkle on roasted cashews, peanuts, or pumpkin seeds for crunch.
• Herb magic – Fresh Thai basil or cilantro takes it to another level.
• Creamy twist – Stir in a spoonful of peanut butter or almond butter for a richer, nutty curry.
• Lower carb – Serve it over cauliflower rice, zucchini noodles, or just enjoy it as a stew.
• Sweet touch – A a little coconut sugar, brown sugar, honey, or pure maple syrup can balance spice and deepen flavor.

What to Serve with Veggie Curry

This curry is hearty enough to stand on its own with a scoop of rice, but rounding it out with a few sides can turn it into a full spread that feels restaurant-worthy. Think of pairing it with something light and refreshing to balance the richness, or something starchy and cozy to soak up all that dreamy sauce. You can round it out with:

• Easy Asian Cucumber Salad
• Coconut Rice
• Spring Rolls with Peanut Sauce
• Mango Avocado Salsa

The next time you’re craving Thai cuisine, whip up this Thai red vegetable curry! You’ll love the short cooking time, big bold flavors, and colorful vegetables. It is the perfect satisfying meal for a plant-based diet!

Other Curry Recipes to Try

• Green Curry Sweet Potato Noodle Bowls
• Indian Eggplant Curry (Bhaingan Bharta)
• Roasted Eggplant and Mushroom Curry
• Lentil Curry with Halloumi Cheese

Enjoy this vegan Thai curry recipe!

Frequently Asked Questions

Can I use light coconut milk? 

You can, but the curry will be less creamy and slightly thinner in texture.

Is this curry spicy?

It depends on the curry paste brand, some are mild, some pack heat. Taste and adjust by adding more paste or balancing with a splash of lime juice or a pinch of coconut sugar.

Can I make it ahead?

Yes! Curry reheats beautifully and flavors deepen with time. Store in an airtight container in the fridge for up to 4 days.

What type of rice is best to serve with curry?

Brown rice is hearty and nutty, but jasmine rice is soft and fragrant, the classic pairing. Quinoa or cauliflower rice are great alternatives if you want more protein or a lower-carb option.

Can I skip blending the curry paste and coconut milk?

Technically yes, but blending makes the sauce velvety smooth and ensures the paste is evenly distributed. It’s a quick extra step that makes a big difference.