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vegan curry in a bowl with vegetables and white rice
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Home » All Recipes » Dairy Free Recipes

One Pan Vegan Thai Curry

Modified: Dec 21, 2021 by Monica Le · Published: Oct 1, 2019 · 13 Comments

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Thai curry in a bowl with rice and a fork inside
Thai curry in a pan with a black spatula
Vegan curry in a bowl with white rice and a spoon
vegan curry in a bowl with vegetables and white rice

This one pan vegan Thai curry is infused with so many wonderful flavors and spices and takes minimal time to make. There will be very little clean up, and you'll be left completely satiated after having a bowl of this wonderful curry. It is gluten free, dairy free, and vegan.

Just wanted to let you know this Thai curry was sponsored by my friends over at Oatly!

two bowls of vegan Thai curry with a linen napkin

Why this vegan curry is so awesome

  • It can be made in one pan. Less prep mess and easier clean up!
  • It is filling without any animal protein sources.
  • It keeps well in the refrigerator and tastes delicious re-heated as leftovers.
  • It's full of so much flavor although it only takes 30 minutes to cook.
  • It's nut free, creamy, and delicious as it's made with oat milk.

This was my first time ever making a curry without the inclusion of canned coconut milk. I didn't think I'd be able to get the same warm and comforting flavors and textures without it.

Boy was I wrong though.

The oat milk lends itself really well to this curry dish, and with the addition of the arrowroot slurry, the thickness is perfection!

a pan full of red curry with a black spatula inside

How to make vegan Thai curry

Heat a large skillet with deep sides over medium heat. After 2 minutes, add oil, onions, and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes.)

Add ginger and garlic. Cook, stirring often, until fragrant (about 1 minute.)

Add potatoes and place lid over skillet to cook the potatoes quicker. Stir every 3-4 minutes until almost fork tender. Add eggplant, zucchini, carrots, and bell pepper.

Cook, stirring occasionally for another 5 minutes. Add curry paste and cook another 2 minutes.

Add oat milk and stir to combine. Stir in turmeric powder.

bowl of thai curry in a bowl with forks on the side

Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 7 to 10 minutes, stirring occasionally. In a small bowl, whisk together the arrowroot flour with water until combined.

Slowly pour in the arrowroot slurry while whisking. You may not need all of it. Stir for about 1 minute longer.

Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste for additional seasoning.

Serve warm with cooked cauliflower rice or white rice.

What can I serve this vegan curry with?

I'd recommend using a white rice or cauliflower rice. In my opinion, that's what it tastes best with.

You could also try serving it with:

  • Brown rice
  • Quinoa
  • Cous cous
  • Na'an or pita bread
  • Rice or chickpea pasta
red curry in a bowl with white rice and cilantro on top

I've lately been so about making one pan and pot dishes. I love how quickly everything can come together.

Of course the minimal cleanup is a big bonus, too.

Feel free to multitask while making this dish. You do not need to stand over the stove the entire time and babysit it.

It's rather forgiving, so long as you give it a nice stir every so often.

I like to make a double batch of this Thai vegan curry and have enough for us throughout the week. I'm not sure how well the recipe would freeze so if you go that route, please do let me know in the comments section! 🙂

two bowls of Thai red curry with white rice and a container of Oatly

Thai Curry Tips!

  • Don't skimp out on the aromatics. The fresh onions, garlic, and ginger are instrumental in making this dish taste more authentic and full of flavor.
  • Use an authentic curry paste and not curry powder. It will infuse Thai flavor into this dish that you won't be able to achieve otherwise (unless of course you'd like to make your own curry paste! 😉
  • Use a creamy oat milk. Do not use one with little to no fat, as your curry will not taste comforting or nearly as fabulous.
  • Feel free to get creative with the vegetables in this dish. Be sure to always cook the potatoes first (as they take the longest) and put in vegetables that are more dense / take longer before others. Some other ideas for vegetables include: squash, broccoli, cauliflower, mushrooms, kale, etc.
red curry in a bowl with a spoon and white rice

More one pot and one pan recipes like this:

One Pan Honey Balsamic Chicken

Instant Pot Paleo Chicken Tikka Masala

One Pan Shrimp Fajitas

Instant Pot Seafood Gumbo

The Best Paleo One Pan Breakfast

One Pan Creamy Garlic Shrimp

two bowls of vegan Thai curry with a linen napkin

One Pot Thai Vegan Curry

Monica Le
This one pan vegan Thai curry is infused with so many wonderful flavors and spices and takes minimal time to make. There will be very little clean up, and you'll be left completely satiated after having a bowl of this wonderful curry. It is gluten free, dairy free, and vegan.
4.71 from 24 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Thai
Servings 6
Calories 256 kcal

Ingredients
  

  • 2 tablespoons avocado oil or coconut oil
  • 1 small yellow onion chopped
  • pinch of kosher salt more to taste
  • 4 garlic cloves minced
  • 1" piece of ginger peeled and grated
  • 4-6 Yukon gold potatoes chopped into 2" chunks
  • 1 small Japanese eggplant chopped
  • 2 zucchinis chopped
  • 2 carrots peeled and sliced into ¼" thick rounds
  • 1 red bell pepper julienned
  • ¼ cup red curry paste see notes
  • 3 cups oat milk see notes
  • 1 teaspoon turmeric powder
  • 3 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 2 tablespoons arrowroot flour
  • 2 tablespoons filtered water
  • salt and black pepper to taste

Instructions
 

  • Heat a large skillet with deep sides over medium heat. After 2 minutes, add oil, onions, and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes.) Add ginger and garlic. Cook, stirring often, until fragrant (about 1 minute.)
  • Add potatoes and place lid over skillet to cook the potatoes quicker. Stir every 3-4 minutes until almost fork tender. Add eggplant, zucchini, carrots, and bell pepper. Cook, stirring occasionally for another 5 minutes. Add curry paste and cook another 2 minutes.
  • Add oat milk and stir to combine. Stir in turmeric powder.
  • Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 7 to 10 minutes, stirring occasionally. In a small bowl, whisk together the arrowroot flour with water until combined. Slowly pour in the arrowroot slurry while whisking. You may not need all of it. Stir for about 1 minute longer.
  • Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste for additional seasoning.
  • Serve warm with cooked cauliflower rice or white rice. Garnish with red pepper flakes, chopped cilantro or chili oil.

Notes

  • Red Thai Curry Paste: Look for it in the Asian section of the grocery store. Thai Kitchen brand is vegetarian, but there are other brands out there too that are great. Just check the labels!
  • Oat Milk: For rich and creamy curry, you need to use full fat oat milk (not light/reduced fat). My favorite is Oatly. You can alternatively use canned coconut milk if you do not have access to this item.

Nutrition

Calories: 256kcalCarbohydrates: 43gProtein: 7gFat: 7gSaturated Fat: 4gSodium: 261mgPotassium: 1023mgFiber: 9gSugar: 17gCalcium: 252mg
Keyword dairy-free curry recipe, one pot curry, thai curry recioe
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Comments

    4.71 from 24 votes (18 ratings without comment)

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  1. Jessd says

    January 26, 2024 at 5:20 pm

    This was delicious! I added some chicken thighs, and subbed cauliflower for the eggplant and zucchini, also used coconut milk, and didn’t do the arrowroot at the end. I LOVE your green curry recipe, so I was excited to try this! We really enjoyed it!5 stars

    Reply
  2. Grace says

    August 15, 2022 at 6:42 pm

    Super tasty! Thanks!5 stars

    Reply
  3. BRENDA says

    July 18, 2022 at 4:01 pm

    Hello! I have not made this yet but finally after scouring the internet for days I was trying to find a thai curry recipe without coconut milk; I just don't care for coconut and it is way too high in fat! I cannot wait to make this and will return to let you know how it turns out: i will also use other people suggestions as I bought garam masala from the store recently a 5 cent amount lol.5 stars

    Reply
    • Monica Stevens Le says

      July 20, 2022 at 9:36 am

      Hi there, you'll have to tell me what you think!!!!

      Reply
  4. Michael McNerney says

    October 15, 2020 at 6:24 pm

    Made this for dinner on Monday. It was tasty. I added mushrooms in place of zucchini. Didn't use eggplant since I couldn't find a smaller one. I like that this used Oat Milk in it. I did tag you on Instagram. Thanks for the recipe!5 stars

    Reply
  5. Terra says

    August 01, 2020 at 7:40 pm

    I just made this recipe for dinner and it is delicious! Used 2 cups of oatmilk because that's all I had left. I used 2oz of red curry paste from Thai Kitchen. Vegetables used: carrots, green beans, cauliflower, red bell pepper, and fresh corn kernals from a cobb. I basically used the curry recipe to use up the remaining of my vegetables in the fridge. Thanks! Super tasty!

    Reply
    • Monica Stevens Le says

      August 03, 2020 at 9:03 am

      Wow, that sounds absolutely fabulous. I am so happy you enjoyed it... would you mind rating the recipe using the star system on the recipe card? It helps me out tremendously.

      Reply
  6. Sarah says

    July 24, 2020 at 6:40 pm

    How long do you think this will keep in the fridge?

    Reply
    • Monica Stevens Le says

      July 25, 2020 at 8:51 am

      I'd say up to 5 days max.

      Reply
  7. Rachel Brouwer says

    May 14, 2020 at 11:47 am

    Enjoyed the portion of this dish, but I think it lacked some flavor at the finish. I added some garam marsala and that perked up the flavor (just a suggestion) -- and I really enjoyed adding oat milk to a recipe, which I've never done before!4 stars

    Reply
    • Monica Stevens Le says

      May 14, 2020 at 12:37 pm

      Oh, I love that!!!! Love this suggestion and will need to try the garam masala addition! 🙂

      Reply
  8. Dr.N. Tirumala Rao, Best Gastroenterologist in Vijayawada says

    October 22, 2019 at 12:10 am

    Love, love, love this recipe! I add tofu and a little extra hot pepper for a kick.5 stars

    Reply
    • Monica Stevens Le says

      October 22, 2019 at 10:57 am

      Oh, that is AWESOME. I love that you added those things... gimme everything extra spicy! 🙂

      Reply

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