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This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

the best coconut curry recipe in a bowl

Why You’ll Love This Easy Curry Recipe

  • Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
  • Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
  • Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
  • Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
  • Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
  • Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.
easy coconut curry with red curry paste

5 Star Review

“I’ve made this a bunch of times and it’s now in my regular rotation. Really easy, delicious, healthy, and quick.”

— Jen —

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

  • Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
  • Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

Tip!

Note that every curry paste is a little different in terms of flavor and heat (some are SPICY others are more on the mild side.) Take some time to explore to find your favorite red curry paste.

  • Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
  • Soy Sauce. For some good old-fashioned umami flavor.
  • Rice Vinegar. Balances the dish and lends it some vital acidity.
  • Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
  • Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
  • Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.
thai coconut curry recipe with red curry paste in a pot

The Directions

sauteeing onions for coconut curry
  1. Saute. I like to use coconut oil but canola oil or avocado oil work too.
red curry paste for coconut curry
  1. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.
vegetables cooking for coconut curry
  1. Add the Veggies. Feel free to play around with your vegetables of choice.
chickpeas in healthy coconut curry
  1. Add the Coconut Milk and Chickpeas. Stir it all together.
  2. Simmer. In 10-15 minutes, your curry will thicken.
healthy easy coconut curry recipe simmering in a pot
  1. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).
added seasonings to coconut curry
  1. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

  • To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
  • To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.
coconut curry in a bowl ready in 30 minutes
  • Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
  • Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

  • Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
  • Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
  • Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

Coconut Curry

4.95 from 20 votes
This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 servings

Ingredients
  

  • 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
  • 3 tablespoons Thai red curry paste plus 2 teaspoons
  • 1/4 teaspoon red pepper flakes
  • 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
  • 2 large red bell peppers cored and sliced
  • 2 cans light coconut milk (14-ounce cans)
  • 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
  • 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
  • 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
  • 2 tablespoons rice vinegar
  • 1 cup frozen peas
  • Chopped fresh cilantro for serving
  • Prepared brown rice or quinoa for serving

Instructions
 

  • Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  • Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  • Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  • Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.

Video

Notes

  • TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
  • TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown riceCalories: 519kcalCarbohydrates: 68gProtein: 13gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gPotassium: 785mgFiber: 13gSugar: 12gVitamin A: 15362IUVitamin C: 127mgCalcium: 114mgIron: 4mg

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Frequently Asked Questions

Can Coconut Curry Be Made Gluten Free?

Yes! For those with dietary restrictions, this vegan curry recipe can easily be made gluten free. You will need to swap the soy sauce for gluten-free tamari and also should check the labels of all other ingredients to ensure you select those that are gluten free and manufactured in a gluten-free certified facility.

Is There A Lot of Sodium in Coconut Curry?

While I don’t calculate my recipes’ exact sodium content for many reasons, curry recipes are generally not the best for those trying to watch their sodium. Both soy sauce and red curry paste tend to contain a lot of sodium. However, there *are* lots of homemade curry paste recipes out there that would help you control the sodium level as much as you’d like. Some brands offer lower-sodium varieties of these ingredients too.

Is Coconut Curry Thai or Indian?

While both Indian and Thai cuisine have curries that include coconut milk, this coconut curry recipe is more reminiscent of those you would find in Thailand or at Thai restaurants around the world.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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45 Comments

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  1. This looks so delicious and I want to make it — but I’ve resisted buying the red curry paste. >1g sodium per serving of the final dish? I’m presuming most of that comes from the paste (vs soy or the canned chick peas). I can’t justify that in our diet. Have you heard of or have you seen any lower-sodium options that you could recommend?

    1. Hi Nancy, unfortunately I’m not aware of any low-sodium curry pastes. There *are* lots of homemade curry paste recipes out there—I don’t have a recipe or any experience making my own, but I think it’d be a fun project! Plus, you’d be able to control the sodium level as much as you’d like. I hope that helps!

    2. Hey Nancy!
      A chickpea coconut curry is the dish I would eat if I knew the world was going to end in the next hour or so. Anytime I use canned vegetables (even those marked low-sodium), I put them in a sieve/colander and rinse the heck out of them. The flavor is incredibly cleaner and the sodium goes down the drain. The World Foods brand of red curry paste has at least 1/2 the sodium of Thai Kitchen’s, but you may have to get it on Amazon. I like Erin’s idea about making your own curry paste, too. Regarding the soy sauce, I was wondering what would happen if you omitted the soy sauce all together in the recipe, then just used a low sodium version as the condiment it is, sprinkling it on top after you’ve served the curry. -Nikkie

  2. Erin, I am really looking forward to trying this when we get home from our upcoming travels, and it will be perfect for when my sister and her vegetarian husband visit.  If I recall correctly, the different colors of the Thai curry pastes indicate the heat level, green being hottest, red being the most mild.  I think. Green is definitely the hottest.

    As far as getting a rice cooker or instant pot, I can’t see any reason to get either of them.  The rice cooker is of very limited use, and the instant pot duplicates functions you already have in other appliances (except the pressure cooking part).  Personally, I find it perfectly easy to cook rice in a sauce pan, which is also useful for other things.

    1. I hope you all enjoy the recipe, Susan! And thanks for weighing in on the rice cooker and instant pot question!

    1. Hi Julie, I would probably cube the eggplant and start by sautéing it for 3 to 5 minutes, then add the onions and proceed with the recipe from there. If you give it a try, I’d love to know how it turns out!

  3. Hi Erin, I made this tonight for dinner. Followed your recipe exactly and added potatoes and a zucchini .  Husband went wild, best ever curry.  We lived in Asia for 15 years, so we know a true curry and this is it.  Can’t wait for leftovers tomorrow.  Thanks.5 stars

    1. I’m SO happy you and your husband enjoyed the curry, Coleen! Thank you so much for taking the time to leave this wonderful feedback!

    1. YAY Erin! Thank you so much for taking the time to comment—I’m so glad the recipe is a winner for you!

  4. I made this tonight for dinner and we all really liked it! It came out looking just like your pictures. :) I’ll be making it again in the future.5 stars

  5. Thanks for the delicious curry recipe! It’s flavorful and a great way to load up on veggies. When I tried to print the recipe (I know, I’m old-fashioned), the video for how the curry is made ends up being embedded in the page, which is rather inconvenient. Just wanted to let you know.5 stars

    1. Ana, I am so glad you loved the recipe and thank you for telling me about the video issue. I definitely want to correct that!

    1. Nada, this makes me so happy to hear! Thanks for letting me know and taking time to leave this review!! It means a lot.

  6. This is a great recipe that is very forgiving and versatile. We have added cooked chicken and other vegetables to it, and it still tastes great. We have also made it with regular coconut milk, and it still works. Even my 1 and 3 year olds liked it! Thanks Erin!5 stars

  7. I know it’s not exactly the season for curry but I went ahead and made this tonight. Yum! It’s my new favorite curry. Thanks for a great recipe!5 stars

      1. Hi Aly! Since I’ve only tested the recipe as written, I can’t say for certain. You may need to scale back some of the other ingredients too. I hope you enjoy the recipe if you try it!

  8. We made this last night and it was amazing :) Just the right amount of heat from the red curry paste, we LOVED IT! I used edamame in place of the peas just because it’s what I had and it tasted just great.5 stars

  9. I don’t often review online recipes, but this is totally worth it. I didn’t have curry paste so I used curry powder and ground chicken. No rice but a ton of veggies. Bruh it’s awesome5 stars

  10. I’ve made this a bunch of times and it’s now in my regular rotation. Really easy, delicious, healthy and quick. The only thing is I add extra coconut cream for a creamier texture.5 stars

  11. Absolute heaven in a bowl! We loved this dish! So many veggies in a delicious curry sauce, heat just right, I added hot pepper flakes to mine🙌🏼 I thought The Hub was gonna lick his plate:) Served with brown rice, and a dollop of Greek yogurt on top, plus mini naan on the side😋5 stars

  12. This was super delicious and pretty easy to make. Love that I didn’t have a lot of cleanup after.5 stars

  13. I think this is my all time favorite recipe in the world, I cannot get enough of it! I have shared it several times as well. Thanks so much for this!!!!5 stars

  14. Hi, Erin
    Do you have a recommendation for a chick pea substitute? We love beans, and are trying more meatless meals, so this recipe would be great, except we hate chick peas. Is there another bean you could suggest?

    1. Hi Barb! I haven’t tried it myself but you might be able to use cannellini beans or navy beans. If you decide to experiment, let me know how it goes!