Vegan Thai Red Curry Meal Prep

If you’re looking for a flavorful, satisfying, and easy meal prep idea, this Vegan Thai Red Curry is perfect! Packed with vibrant veggies, creamy coconut milk, and protein-rich tofu, this dish is delicious and nutritious. Plus, it’s easy to customize with your favorite vegetables and protein options!

You can view my full collection of plant-based meal prep recipes here.

Why You’ll Love This Recipe

• Meal Prep Friendly: Stays fresh in the fridge and reheats beautifully.
• Customizable: Use any vegetables or swap tofu for another plant-based protein.
• Packed with Flavor: Spicy, creamy, and slightly sweet—everything you want in a Thai curry!
• Easy to Make: Comes together in under 30 minutes with simple ingredients.

Ingredients & Substitutions

Thai Red Curry Ingredients

• Coconut Milk: Use full-fat coconut milk for a rich and creamy texture.
• Thai Red Curry Paste: Essential for authentic flavor—choose a vegan-friendly brand.
• Vegetables of Choice: Customize with your favorite veggies (see notes below for suggestions).
• Extra-Firm Tofu: Absorbs flavor well; can be swapped for seitan or vegan chicken.
• Coconut Sugar or Brown Sugar: Balances the spice and adds a touch of sweetness.
• Dark Mushroom Soy Sauce: Provides depth and umami; regular soy sauce works as a substitute.

Optional Toppings

• Thai Basil or Cilantro: Adds freshness and an aromatic finish.
• Lime Juice: Brightens up the dish with a tangy touch.
• Thai Red Chilis: Extra heat for those who love spice!

Rice Options

• Jasmine Rice: The classic choice for Thai dishes.
• Brown Rice: A healthier alternative with extra fiber.
• Quinoa: A great option for added protein.

Helpful Tools

• Large Pot: For cooking the curry.
• Rice Cooker or Pot: To cook the rice perfectly.
• Knife & Cutting Board: For chopping vegetables.
• Wooden Spoon: Helps mix ingredients without scratching your cookware.

How to Make Vegan Thai Red Curry Meal Prep

Cooking the Rice

• Cook the rice according to package instructions.
• Fluff and set aside while preparing the curry.

Preparing the Thai Red Curry

• Scoop the thick coconut cream from the top of the can and add it to a pot over medium heat.

• Bring to a light boil, stirring constantly for 1 minute.

• Reduce to a simmer, then add Thai red curry paste, stirring for another 3 minutes until the oils release.
• Add in the tofu, remaining coconut milk, and vegetables. Simmer for 5 minutes.

• Stir in soy sauce and sugar, cooking for another 3-4 minutes. Adjust seasoning as needed.

Assembling the Meal Prep Containers

• Divide cooked rice into four meal prep containers.

• Pour equal portions of the curry over the rice.

• Garnish with Thai basil, lime juice, or Thai red chilis if desired.
• Let cool before sealing and storing in the fridge.

Tips & Tricks

• Use Frozen & Thawed Tofu: It absorbs more flavor and has a meatier texture.
• Don’t Overcook Vegetables: Some, like bok choy, should be added later to avoid sogginess.
• Make It Creamier: Add a bit more coconut cream if you prefer a richer texture.
• Adjust the Spice: Add more curry paste or Thai chilis for extra heat.

FAQs

How long does this meal prep last?

It stays fresh for up to 4 days in the fridge. Reheat in the microwave or on the stovetop.

Can I freeze Thai red curry?

Yes! Store it in an airtight container for up to 2 months. Thaw in the fridge before reheating.

What vegetables work best in this curry?

Great options include baby corn, bell peppers, snap peas, eggplant, zucchini, cauliflower, and green beans.

Can I make this dish oil-free?

Yes! Simply skip the step where you cook the curry paste in coconut cream and mix everything at once.

What’s the best way to reheat this meal?

Reheat in the microwave for 2 minutes, stirring halfway. For stovetop reheating, warm over medium heat until hot.

Easy Vegan Thai Red Curry Meal Prep

This Vegan Thai Red Curry Meal Prep is a quick, easy, and delicious plant-based meal. Packed with tofu, veggies, and a creamy coconut sauce, it's the perfect make-ahead dish for busy days.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main, Main Course

Cuisine Asian, Thai

Servings 4 meals

Ingredients

  

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Thai Red Curry

• ▢ 1 can full fat coconut milk 19oz
• ▢ 3 tbsp red thai curry paste
• ▢ 3-4 cups chopped vegetables of choice *see notes
• ▢ 1 block extra-firm tofu *see notes
• ▢ 1 tsp coconut sugar or brown sugar
• ▢ 1 tbsp dark mushroom soy sauce sub regular soy sauce

Optional Toppings

• ▢ 1 small handful thai basil or basil leaves sub cilantro if preferred
• ▢ squeeze of fresh lime juice
• ▢ sliced Thai red chilis optional, very spicy

Rice

• ▢ 1 cup dry rice

Instructions

 

Rice

• Start by preparing the rice according to package instructions.

Thai Red Curry

• Add the cream from the top of the coconut milk can into a pot on medium heat.
• Bring the cream to a light boil and cook for 1 minute. Stir constantly so it does not burn.
• Reduce to a simmer, Add in the Thai curry paste and continue simmering for another 3 minutes or until the coconut cream releases some of the oil.
• Now, add in the tofu, the rest of the coconut milk and vegetables and cook for about 5 mins.
• Add in the soy sauce and sugar and cook for another 3-4 mins. Taste the sauce and add more sugar or soy sauce to taste if desired.

Assembly

• Divide the rice and curry equally between 4 meal prep containers. Add your favorite toppings, and store in the fridge until you are ready to enjoy.

Video

Notes

Protein: Use 1 1/2 blocks of tofu if desired for extra protein. Or use quinoa instead of rice.

Vegetables:

In this recipe I used 3 baby bok choy, 1 extra large carrot, 3 large button mushrooms, and 1 green onion because that’s what I had in the house. This recipe is perfect to help clear out old veggies from the fridge!

Other vegetables you can use include:

• baby corn (my FAVE)
• bell peppers (second fave)
• snap peas (third fave)
• eggplant
• zucchini
• cauliflower
• broccoli
• green beans

NOTE: some vegetables cook faster than others. I added the bok choy 3 minutes after the carrots and mushrooms because I didn’t want it to overcook. Adjust as needed. 

Tofu:

Use tofu that’s been frozen and thawed for best results. This will help the tofu absorb the flavors from the Thai curry. If you prefer crispy tofu you can toss it in cornstarch, and soy sauce and fry in a pan with oil until golden. I prefer to just add it in and let it absorb the Thai curry flavour. 

I like to use tofu puffs for a different flavor and texture if I have them in the house. 

If you don’t like tofu use vegan chicken, seitan, or just remove it all together. 

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 510g | Calories: 400kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 100mg | Calcium: 200mg | Iron: 3mg

Tried this recipe?Let us know how it was!

Conclusion: Vegan Thai Red Curry Meal Prep

Vegan Thai Red Curry Meal Prep is a must-try for anyone looking for a delicious, easy-to-make, and healthy meal. It’s perfect for busy weeks, packed with nutrients, and incredibly satisfying. Try it out, customize it to your liking, and enjoy a homemade Thai-inspired dish all week long!

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