• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Movement Menu logo

  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Work with Me
  • Client Work
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ร—

    Home ยป Diet ยป Dairy Free ยป One Pan Vegan Thai Curry

    One Pan Vegan Thai Curry

    Published: Oct 1, 2019 ยท Modified: Dec 21, 2021 by Monica Stevens Le ยท 12 Comments

    12.4K shares
    • Share
    • Tweet
    Jump to Recipe Pin Recipe
    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! ๐Ÿ™‚

    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! ๐Ÿ˜‰
    • 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

    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.
    4.70 from 23 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Main Course, Soup
    Cuisine: Thai
    Keyword: dairy-free curry recipe, one pot curry, thai curry recioe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 256kcal
    Author: Monica Stevens Le

    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 1/4" thick rounds
    • 1 red bell pepper julienned
    • 1/4 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: 256kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Sodium: 261mg | Potassium: 1023mg | Fiber: 9g | Sugar: 17g | Calcium: 252mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

    Related Posts

    « How to Make Seed Butters with 3 Variations
    Paleo Pumpkin Waffles »

    Never Miss a Recipe

    Receive Paleo, Low Carb & Whole30 Recipes Weekly!

    Reader Interactions

    Comments

    1. Grace says

      August 15, 2022 at 6:42 pm

      Super tasty! Thanks!5 stars

      Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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! ๐Ÿ™‚

        Reply
    7. 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! ๐Ÿ™‚

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    FREE SHOPPING LIST

    Enter your email address to subscribe and this incredible WHOLE30 Shopping list will be delivered right to your inbox.

    Thank you!

    You have successfully joined our subscriber list. Check your e-mail for the free shopping list.

    .
    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

    • Email
    • Facebook
    • Instagram
    • Pinterest

    As Seen In...

    Visit Monica's Portfolio โžค

    Never Miss a Recipe

    Receive Paleo, Vegan & Whole30 Recipes Weekly!

    Easy Weeknight Meals

    cut open and inside of an air fryer chicken breast on a plate

    The Best Chicken Breast in Air Fryer

    air fryer drumsticks together on a white plate

    Air Fryer Chicken Drumsticks

    gluten free cheese pizza on brown parchment paper

    Gluten Free Pizza Dough

    turkey meatballs on a plate with bucatini pasta and a fork

    Turkey Instant Pot Meatballs

    salad with eggs, avocado, potatoes, and bacon on a plate

    The Best Breakfast Salad

    chicken pot pie soup in a ceramic bowl with a spoon inside

    Healthy Chicken Pot Pie Soup

    Trending Now

    bowl of creamy taco soup with a spoon inside and avocado and limes on top

    Whole30 Creamy Taco Soup

    Whole30 Instant Pot Seafood Gumbo (Paleo, Low Carb, Dairy Free)

    low carb and whole30 chili in a bowl with a lime wedge and spoon inside

    Paleo Whole30 Chili

    One Pan Creamy Garlic Shrimp

    creamy garlic chicken in a pan with lemons sliced on top

    One Pan Creamy Garlic Chicken

    Paleo Shepherd's Pie

    Whole30 Paleo Shepherd's Pie

    a bowl of cauliflower soup with parsley on top and a spoon inside

    Creamy, Roasted & Vegan Cauliflower Soup

    Easy Vegan Pumpkin Soup

    Above Footer Widget

    As Seen In...

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Recipes
    • About
    • Work with Me
    • Client Work
    • Portfolio
    • Contact

    Footer

    As an Amazon Associate, I earn from qualifying purchases.

    12.4K shares
    12417 shares