Looking for a super creamy and spicy Thai Vegetable Stir fry that is healthy, gluten free and, with the right curry paste, also vegan? This is it! Endlessly variable, veggie packed with easy instructions and ingredients you’ll find in your supermarket, my recipe will have you making your own instead of ordering in and enjoying it. Homemade tastes so much better than takeout!
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I’m using 8 different vegetables that are entirely customizable, coconut milk, and red curry paste, to make an easy fragrant and creamy Thai vegetable stir fry that you can quickly throw together on a weeknight.
Read on to learn why you will love this, what ingredients I used and how to make it.
Better than takeout
I fell in love with creamy Thai Coconut Curry all the way back in Germany, when I would make a 30 minute tram journey to get the very best one halfway through the city. The flavors where an absolutely irresistible combination of spicy, sweet, salty, a bit of acidity and all balanced by creamy coconut milk. And even though I’m not a fan of spicy food usually, I just could not stop eating it.
It took me years to find the perfect balance of ingredients that transports me right back to that place, but without the journey and I’m happy to share it with you.
The original Dish from Thailand is called “Kaeng Phet”, which literally means “Spicy Curry”, but luckily you can adjust the level of spice according to your taste.
Because it’s so customizable, I feel it tastes even better than takeout, which sometimes was just a bit too hot for me when the chef felt very generous with the curry paste. But of course, if you like yours scorching hot, feel free to add more!
Packed with Veggies
During my weight loss period, losing about 70lb in a year, I fell in love with eating a LOT of vegetables. Usually aiming for at least 5 different ones in my main meal for the day alone, this one has 8, easily covering all of your 5-a-day in one meal and then some. Handy, isn’t it?
All in all with the rainbow of plants, this dinner is as pretty as it’s good for you!
I used carrots, asparagus, red bell pepper, mushrooms, mini sweetcorn, courgette, tenderstem broccoli and Asian cabbage.
Choose your own
You can vary the vegetables depending on season and whatever you have in your fridge. Just make sure they are cut all roughly to the same size and you cook the hard ones (carrots for example) first and add the leafy ones (Asian/Napa cabbage in my case) last.
The amounts can be varied however you like them and whatever package sizes your supermarket offers. I usually use enough veggies to fill one large metal colander* to the brim, which makes about 4-6 portions of stir fry and plenty of sauce to soak your rice, depending on your hunger and if you add protein or not.
Other Vegetable options:
Sugar Snaps
Cauliflower
Bamboo shoots
Soy Sprouts
Water chestnuts
Butternut squash (cook longer)
Sweet potato cubes (cook longer)
Any other type of cabbage. (Red cabbage might make your stir fry pretty pink)
Peas
Additional chilies. If you like it extra hot.
You could even use a frozen Vegetable mix if you are very short on time. I often make this as fridge cleanout dish, throwing in whatever veggies I have on hand.
Quick to make
Mentioning the time, this is a super quick dinner. Chopping the veggies is what takes longest but is by no means time consuming. You could even use a food processor* for the task, to make it quicker.
From there it’s just stirring together the sauce ingredients (don’t forget to put on your rice or noodles to go with it, as it’s all very quick from here), giving everything a quick toss in your wok* or large frying pan*, add sauce and thicken a little and you are ready to eat. Thai cooking really is that easy!
Gluten Free
Using Coconut Aminos instead of soy sauce and choosing a gluten free Thai Red Curry paste makes this dish naturally gluten free. Most red curry pastes I found were gluten free but made with shrimp as base flavor.
How to make it Vegan
And if you pick a vegan curry paste* which is made without the classic shrimp, the whole curry will be vegan.
The original Thai takeout is usually made with fish sauce for saltiness and umami. I replaced it by using white miso and coconut aminos, which pack a nice flavor punch, but without any animal products.
Add Protein of your choice
If you’d like to add some protein, you can choose from the following, depending on preferences for meat or vegan:
Chicken breast or boneless, skinnless thighs – A classic. Just chop into pieces and briefly fry first, take out of the pan* and add back together with the sauce to cook through.
Beef – use tender steak. Same process as for chicken, but slice across the grain into thin strips.
Prawns – Very briefly fried until just pink and not translucent anymore go fabulously with all the tender veg in this dish
Tofu – This might be the easiest option of them, as you can simply add it towards the end to heat through in the sauce. No pre-frying needed, and it soaks up all the delicious red curry flavor.
Cashews – Nuts are also a great protein source and add a lovely soft crunch factor to the stir fry. Add them together with the hard vegetables at the start, so they can take on some colour.
Different Sauce
If you are not a fan of Coconut or creamy sauces, try “Charlie” from Recipetineats, which has been my favourite Chinese stir fry sauce for ages.
The Ingredients
Vegetables – As mentioned above you can use lots of different veggies in this Thai Stir Fry. My favourites are carrots and red peppers for red colour and sweetness, courgettes and tenderstem broccoli for bright green and a fresh spring feeling, mushrooms for a nice umami hit, mini sweetcorn and Asian cabbage for texture and lovely yellow flecks. Eat the rainbow they say. I’m taking that very seriously. 😉
Aromatics – Ever wondered where all the mysterious layers of flavor in Thai food come from? It’s all in the aromatics! Similar to what is used as base for soups here (Mirepoix in most Western versions), in Asian cooking it’s usually garlic, ginger (or galangal, which is similar to ginger but impossible to get here) and spring onions, while the Thai Kitchen adds lemongrass to the mix.
The first three are both easy to get and easy to work with, but lemongrass can be slightly trickier. I used stalks which I occasionally find in my local supermarket and simply freeze for when I need them. Though many grocery stored offer a very handy lemongrass puree in a tub these days. I’ve often used it with great success!
Sauce Ingredients
Coconut Milk – I used full fat canned. I did make this with low fat coconut milk while losing weight. Which worked. But the richness of the full fat version balances the heat and makes for a more velvety texture.
Thai Red Curry Paste – I can find it in every supermarket here in Ireland and I guess if we finally have it, it should be available nearly everywhere at this point. I’ve tried many versions, and all worked well and tasted very similar. However they vary in hotness, so start with a little when adding them and work your way up to the spice level you enjoy. Of course, you could always make your own red curry paste.
Tip
Most red curry pastes are naturally gluten free, but have shrimp paste as base flavor. This Red curry paste is both vegan and gluten free.
You could use Green Curry paste, but beware, it’s a LOT spicier! I made the mistake of adding the same amount as with red once. Once. Because I simply could not eat it, it was so hot! Of course if you love really spicy food, that might just be what you are looking for.
I have not tried the yellow one and am a bit wary after my green adventure. If you do, I’d love to know how it turned out.
Seasoning
Classic Thai cooking would use fish sauce to add umami punch and saltiness, and I have done often in the past. But I wanted to keep this version vegan suitable, so I swapped it for white miso, which gives a great level of salty umami flavor using just fermented soy. And it happens to be really good for you.
Coconut aminos – replace the typical soy sauce, making this gluten free. Adding also, what I feel is a really pleasant gentle sweetness. You can of course use soy sauce if that’s what you have but might have to adjust by using a little less, as it tends to be saltier.
Mirin – is naturally vegan (check the label in doubt, as some cheaper versions might have added honey) and gives the perfect sweetness for balance.
Additional sweetness (what can I say, I do love a bit of sweet shining through in my food!) comes from maple syrup. But don’t worry, the finished stir fry will be by no means sweet. We just balance out the flavors.
Diabetics can use xylitol instead of Mirin and Maple Syrup to add sweetness.
Lime juice – The last, but not least flavor boost comes from lime juice. You could use vinegar (rice vinegar or apple cider vinegar works great) or lemon juice, but lime juice and zest are a tiny bit more authentic. If you feel at the end your flavors just need a bit of a boost, add some more lime juice and they will pop!
Cornstarch – Or Tapioca, mixed with a bit of water, are added at the end for an even creamier sauce. You can adjust the sauce to your preferred level of creaminess by adding more. I like mine with just a touch of it, so the sauce clings to the veggies.
The Process
I feel I say this a lot, but the process is so much easier than the list of ingredients might lead you to believe!
Vegetables
Prepare your vegetables by chopping them into similar sized pieces and sorting them into 3 different bowls:
One for the mushrooms.
One for hard vegetables that need a bit longer to cook. Mine had carrots, mini sweetcorn, zucchinis, the stems of the tenderstem broccoli, asparagus and peppers
One for soft bits like the Asian/Napa cabbage and broccoli heads.
Aromatics
Finely chop your aromatics: Ginger, garlic, spring onions.
If using fresh lemongrass: Peel off the tough outer leaves (Yes, it’s very little left, but it packs an intense lemony punch!) and either chop the stalk into very rough pieces to pick out later or chop very finely.
Ginger Trick:
Use a teaspoon to peel your ginger! I’m not kidding. It’s so much easier and causes less waste than using a knife*. Just scrape the spoon over it and the skin comes right off.
Zest your limes
Using a Microplane zester*, drag it over the peel of your limes in long strokes, similar to how you might peel a carrot. That way the zest gathers on top of it, and you see what you are doing. No scraped fingertips either, as you have more control.
Juice your limes.
Note:
We only get rather tiny limes with very little juice here. So to get about 2-3 tbsp of juice I use 2-3 limes. If yours are bigger 1-2 might be enough.
Sauce
In a jug add your coconut milk and all the other sauce ingredients except the chili paste and lime juice.
Pre-mix cornstarch and 2-3 tbsp water until smooth.
Stir Fry
Or rather don’t stir. At least at first. To avoid yucky slimy mushrooms, I let the wok* get very hot with some added stir fry oil (any high smoke point oil will work here. Avocado, vegetable, sunflower or peanut oil are all good options) and fry the mushrooms for a while without stirring much, until they get golden brown edges.
At this point add half of your hard vegetables and aromatics and stir while frying until tender crisp. Don’t add all at once or they will steam, not fry.
This takes just about 5 minutes.
Note: While aromatics are often fried first, I found they tend to gather at the bottom of the wok and burn very easily, so I mix them into my veggies. This might not be very traditional but works well for me. If you want, fry them first, remove onto a plate with a slotted spoon, then continue with the veggies as above
Remove the first batch of your veg from the pan* into the bowl* or onto a large plate while you fry the second batch.
Sauce
When they are almost done, make a little well with your spatula* and briefly fry your curry paste. This step really wakes up all the aromatics in it and makes the flavors sing!
Beware, this will smoke! So switch on your extractor fan or open a window.
Once the curry paste had a minute or two, stir in the sauce from your jug, fold everything including the veggies from the first batch in plus the soft, leafy veggies and let the sauce come to a boil. Add lime juice and have a taste.
See if you like the flavor balance. Add some more coconut aminos for saltiness, maple syrup or mirin for sweetness, lime to brighten the flavors.
When you are happy with the flavor, give the cornstarch slurry a quick last stir and pour it into your stir fry. Let the sauce boil for another 1-2 minutes while stirring until the sauce becomes a little creamy.
I usually opt for just a bit of velvety feeling, but if you like your sauce creamier, add more cornstarch into your stir fry in form of slurry as above.
Serve over some steaming hot rice or with noodles.
Tip:
If you’d like to know why I chose my particular equipment, how I make my cooking more efficient and what I use as a women with chronic pain to still enjoy baking as much as I do, check out my Page on How to Make Life in the Kitchen Easier!
This Creamy Thai Vegetable stir fry keeps in a lidded container* in the fridge for about 3 days. You can freeze it for about 3 months, but it will lose some of its vibrant crunchiness.
To reheat, simply microwave together with the rice for about 3-4 minutes. The sauce will keep the rice nice and moist, so you still have the best flavor the next day.
Watch the Youtube Video to see how I made this:
If you enjoyed this recipe, you might also like:
Veggie packed Tom Kha soup. The flavor profile is very similar to this and it’s my favourite soup to fight a cold!
And a more Indian inspired take on coconut curry (what can I say: I adore anything coconut!) with my Massaman Lamb Curry. Of course, even though it has lamb, it’s full of vegetables.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it? What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Creamy Thai Vegetable Stir Fry – Gluten Free
Looking for a super creamy and spicy Thai Vegetable Stir fry that is healthy, gluten free and, with the right curry paste, also vegan? This is it! Endlessly variable, veggie packed with easy instructions and ingredients you’ll find in your supermarket, my recipe will have you making your own instead of ordering in and enjoying it. Homemade tastes so much better than takeout!
Bowl 2 (Hard veg): Carrots, mini sweetcorn, courgette, red pepper, broccoli stems, asparagus
Bowl 3 (Soft veg): Asian cabbage, broccoli heads
Aromatics:
Finely chop garlic, ginger, spring onions, and lemongrass (if using fresh).
Tip: Peel ginger using a teaspoon for reduced waste!
Lemongrass Tip: Use the tender inner part only – chop very finely or bruise and remove later.
Lime:
Zest both limes using a microplane.
Juice them and set aside (you may need 2–3 if they’re small).
Mix the Sauce:
In a jug or bowl, combine:
Coconut milk
Coconut aminos, mirin, miso, maple syrup, lime zest
(Hold back red curry paste and lime juice for now)
Separately, mix 2 tbsp cornstarch with 2–3 tbsp cold water to make a smooth slurry.
Cooking Instructions
Mushrooms First:
Heat a wok or large pan over high heat. Add 1 tbsp oil.
Add mushrooms and let them sear without stirring too much until golden on the edges. Remove and set aside.
First Veg Batch:
Add another tbsp oil. Toss in half the hard vegetables and some aromatics. Stir-fry 3–5 minutes until just tender-crisp. Remove and repeat with remaining hard veg and aromatics.
Wake up the Curry Paste:
Push veggies to the side, add curry paste into the center and cook 1–2 minutes. It will sizzle and become fragrant—this step is key for flavor depth!
Add your leafy vegetables
At this point add all your leafy vegetables and let them just wilt and heat up while stirring.
Combine Everything:
Add the pre-mixed sauce (coconut milk mixture).
Return mushrooms and all veggies to the pan.
Bring to a gentle boil. Add lime juice. Taste and adjust:
More coconut aminos for saltiness
More maple or mirin for sweetness
Extra lime for brightness
Creamy Finish:
Stir in the cornstarch slurry. Let it simmer for 1–2 minutes until the sauce thickens to a silky, creamy texture.
To Serve
Serve immediately over hot steamed rice or noodles.
Top with the reserved spring onions and a wedge of lime if you like.
Video
Notes
This Creamy Thai Vegetable stir fry keeps in a lidded container in the fridge for about 3 days. You can freeze it for about 3 months, but it will lose some of its vibrant crunchiness.To reheat, simply microwave together with the rice for about 3-4 minutes. The sauce will keep the rice nice and moist, so you still have the best flavor the next day.
My name is Sonja and “For The Pleasure Of Eating” is my food blog that focuses on the joy of eating while fuelling my body in a healthy way. I create mostly Sourdough and Protein recipes and find ways to incorporate more plants into meals.
8 Comments
You can never go wrong with a healthy stir fry recipe. I love how quickly this came together!
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You can never go wrong with a healthy stir fry recipe. I love how quickly this came together!
Thank you! So happy it worked for you. 🙂
That is delicious thai vegetable stir fry, I enjoyed with bowl of rice. I have made last night.
Thank you, so glad you liked it. 🙂
This is so good! I love that tangy, zesty flavor, and the creamy sauce is so nice.
Thank you, so happy you enjoyed it. 🙂
Absolutely delicious!! It was the perfect dinner for a Lenten Friday!
Thank you, so happy it made your Lenten better. 🙂