Meatless Monday: Thai Red Curry | Winnipeg Humane Society
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Since becoming vegan two years ago one of the things I’ve discovered that I absolutely love is curry. Would you believe I’d never had curry in my entire life before that? Actually, I think I might have years ago and didn’t care for the taste, so never tried it again.

So much of changing your diet involves trying new recipes, and I am so glad I gave curry another try. This recipe for Thai Red Curry is a recent favourite. It’s by the blogger Cookie and Kate and it is very flexible, forgiving, and delicious. It has a mild curry flavour and is super easy, too.

If you want to add a protein, try a can of chickpeas or some cubed baked tofu (see instructions below). You can also switch out the veggies for whatever you enjoy.

Don’t omit the final step of adding the tamari and rice vinegar or lime juice – it really adds another layer of flavour to this dish.

Serve with rice, and garnish with chopped cilantro, a few red pepper flakes, or peanuts.


  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons Thai red curry paste (I use Thai Kitchen brand, widely available in grocery stores)
  • 1 can (14 ounces) regular coconut milk
  • ½ cup water
  • 1 ½ cups packed thinly sliced kale (tough ribs removed first)
  • 1 ½ teaspoons coconut sugar or brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons rice vinegar or fresh lime juice


  1. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  2. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  3. Add the coconut milk, water, kale and sugar, and stir to combine.
  4. If adding protein, add it now.
  5. Bring the mixture to a simmer over medium heat. Reduce heat and simmer gently until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
  6. Remove the pot from the heat and season with tamari and rice vinegar. Add salt to taste.

Note: If using tofu, use firm or extra firm. Drain the tofu, wrap in paper towel and put a heavy book on top for about ½ hour beforehand to press out the liquid. Cut tofu into small cubes and fry it in an air fryer for about 10-15 minutes or bake on a non-stick or lightly greased baking sheet in a 400 degree oven for 25 minutes before adding.



Lynne Bereza is a freelance communications specialist and occasional blogger in Portage la Prairie, Manitoba. Her vegetarian journey began in 2016 and she transitioned to a completely plant-based diet in 2017. When not working Lynne enjoys yoga, trying new vegan recipes, gardening, and spending time with her family. You can find Lynne at