How To Make the Perfect Thai Curry, From Red and Green to Jungle and Panang

The history of Thai curry can be traced back centuries. In fact, historians believe that the dish likely has roots in the 4th century, when Buddhist missionaries and Indian traders shared herbs and spices. Since then, Thai curries have evolved into some of the world’s favorite dishes. Outside of Thailand, Western consumers can’t get enough—curries are a staple in the more than 5,000 Thai restaurants across the US, and they’re popular among Brits and Europeans, too.

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It’s not hard to see why Thai curries are so loved. Most are made with coconut milk and offer the perfect balance of creamy texture alongside sweet and spicy flavors. They are also incredibly versatile and can be made with a wide variety of ingredients, from vegetables to tofu to tempeh. If you want to learn more, find some of our favorite plant-based Thai curry recipes below.

What are the types of Thai curry?

Thai curry is usually split into three categories: red, green, and yellow. Red curries get their color from dried red chili peppers, and they have a rich, mildly sweet flavor. Green curries are made with green chili peppers and herbs, like basil and cilantro, and they tend to be a little more aromatic. Yellow curries are the mildest of the three, as they’re made with turmeric instead of chili peppers, alongside ingredients like lemongrass, cumin, and coriander. 

Outside of these three categories lies panang, massaman, and jungle curry. The first is milder than red curry but still has a similar color, and it’s rich, sweet, nutty, and thick. Massaman is also slightly red in color, and it’s made with Indian spices like cinnamon, cardamom, cloves, and star anise, alongside traditional Thai ingredients. Like panang, it’s thick, rich, and incredibly creamy. Jungle curry is unique in the sense that it’s thinner, free of coconut milk, and it’s traditionally made with foraged ingredients, like bamboo and lotus. The flavors are generally spicier than other Thai curries, too.

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The different ingredients reflect the part of Thailand that the curry comes from.

“Curry from the southern part [of Thailand] has the perfect weather to grow peppercorn and turmeric that is widely used in southern dishes that goes back to the history of the spice trade from India and Malay,” James Beard Award-winning chef Nok Suntararon told Food & Wine.

“On the other hand, in the curry paste from Bangkok, there will be almost no turmeric involved. They use more red and dry chilis and galangal. Thai curry reflects the richness and diversity of each region.”

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Which Thai curries are vegan?

On the whole, Thai curry is pretty vegan-friendly. If you’re searching for recipes online or ordering in a restaurant, just keep an eye out for ingredients like fish sauce or shrimp paste, which can sometimes be used to add depth of flavor. However many chefs choose to use plant-based ingredients like soy sauce or tamari instead.

Most curries are usually served with meat or fish, but there is nearly always an option to replace animal protein with tofu or vegetables. And if you’re making it yourself from home, you can, of course, add in any ingredients you choose. Check out some of our go-to Thai curry recipe inspiration below.

6 Thai curry recipes

Whip up these six Thai curry recipes for a delicious dinner.  

Katy Beskow

1 Vegan Red Curry Noodle Soup

This recipe from the Five Ingredient Vegan cookbook combines red Thai curry paste with rice noodles and full-fat coconut milk to create a creamy, flavorful dish that’s perfect for those days when you just want something quick and easy. For a complete meal, throw in your favorite vegetables and some baked tofu, too.
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Minimalist Baker

2 Easy 1-Pot Massaman Curry

This simple recipe from Minimalist Baker relies on a base of red Thai curry paste, which is customized with spices like cumin, coriander, cardamom, nutmeg, and cinnamon to give it that signature massaman flavor. All made in one pot, it’s a delicious, crowd-pleasing dish to make for the whole family.
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Connoisseurus Veg

3 Vegan Thai Green Curry With Tofu & Veggies

Crispy pan-fried tofu is the perfect accompaniment for this aromatic, spicy green curry from Connoisseurus Veg. The dish is made with a simple blend of vegetables, green curry paste, sugar, lime juice, and fresh herbs and spices. It’s “better than takeout and easy enough for a weeknight,” notes the recipe blog.
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Running on Real Food

4 Vegan Panang Curry With Tofu

With this recipe from Running on Real Food, you can have a creamy, rich panang curry on the table in less than 30 minutes. Again, tofu is the star protein, while vegetables like onions and peppers bring extra nutrients, texture, and flavor. “It’s thick, creamy, full of flavor, and amazing served over a bed of basmati rice ready to soak up all the goodness,” says recipe developer Deryn Macey.
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Earth to Veg

5 Vegan Jungle Curry

If you’re not a fan of coconut milk, then jungle curry is the Thai dish for you. This recipe from Earth to Veg is more like a soup or a stew than a thick curry, but it’s bursting with delicious flavor thanks to the blend of ingredients like vegan fish sauce, eggplant, curry paste, and straw mushrooms. “You know that food-coma feeling you get after eating a big bowl of a rich curry?” says recipe developer Kelly. “Yeah, that won’t happen with this one.”
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Vegan Cocotte

6 Vegan Thai Yellow Curry

This vibrant Thai yellow curry recipe from Vegan Cocotte is guaranteed to impress your loved ones. It’s bursting with rich flavor, and the texture is pure velvet. “It’s easy to make in one pot and tastes much better than takeout,” promises the recipe blog.
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