Vegetarian Thai Mushroom Curry Recipe (Gaeng Phed Hed)

Name: Vegetarian Thai Mushroom Curry Recipe (Gaeng Phed Hed)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 1/2 cups mushrooms (sliced, see notes); 1 1/4 cups coconut milk (full-fat); 1 tbsp red curry paste; 1/2 tbsp palm sugar; 1 tsp salt; 4 kaffir lime leaves (stems removed)

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Vegetarian Thai mushroom curry recipe is your go-to for a quick and easy weeknight dinner. It’s full of healthy vegetables swimming in a spicy and creamy red coconut curry sauce, a dream dish for any home cook. Serve it with jasmine rice to catch every drop of that irresistible sauce, so good!

Bowl of vegetarian Thai mushroom curry with red sauce and red curry paste on the side.

Thai red curry is spicy, and it’s a great choice for those who enjoy a bit of heat. If you’re planning a family meal with kids, you might want to try some of these milder curry options: Gang garee curry (Thai yellow chicken curry), Thai beef panang curry, and gaeng massaman neua for massaman beef.

What is Thai mushroom curry

Mushroom curry is a Thai curry with mushrooms as the key ingredient. The mushrooms are cooked in a fragrant curry sauce, infused with red curry paste and sometimes green. It blends sweet, spicy, and savory flavors, and is typically served with jasmine rice.

Gaeng phed hed

The Thai name for this recipe is gaeng phed hed. It’s not a traditional dish in Thailand, but it’s incredibly delicious and has become a regular for my vegetarian food cravings!

What I love most about Thai curries how versatile they are, it’s almost as if they were made to be loved by everyone.

They’re the perfect meal for when you’re feeding a crowd. You can simply buy a few packs of vegan coconut milk and a selection of Thai curry pastes, and then make different curries suited to everyone’s tastes.

For vegetarians, a vegetarian Thai green curry is always a hit, seafood lovers can go for authentic Thai red curry with shrimp, and Thai chicken curries like gaeng daeng are a total crowd-pleaser.

Vegetarian Thai mushroom curry served with steamed jasmine rice.

This vegetarian Thai curry recipe is ideal for customizing to your family’s preferences. It’s also a great way to use up leftover veggies or whatever you have in your pantry. Everything tastes better in this creamy, dreamy red sauce, promise.

Feel free to add almost any type of greens, and consider this recipe your go-to for fridge clean-outs over the weekend!

Best mushroom for curry

Mushrooms are an excellent vegetable for curries. They bring a meaty, crunchy texture and an earthy flavor that goes great with the rich spices and creamy coconut milk sauce.

Assortment of fresh mushrooms, with king oyster mushrooms and white shimeji.

Here are some great options:

King oyster mushrooms
Portobello mushrooms
Chestnut mushrooms
Shiitake mushrooms
Button mushrooms
Enoki mushrooms

They are one of my favorite veggies, I typically get them fresh at the local Asian market in my village. Make sure to grab a few extra and try out some of these popular Thai mushroom recipes later: Thai mushroom stir-fry, mushroom larb, and Thai ginger chicken.

This vegan Thai mushroom curry can be made with your favorite mushrooms, or you can use the ones I used. Whether you stick to the recipe or customize it with the options provided after the instructions, this recipe is irresistibly delicious and creamy.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Mushrooms – To get the best out of the mushrooms, I quickly grilled them to enhance their flavor. I used white shimeji mushrooms and eryngii mushrooms (king oyster mushrooms). Feel free to tweak.
Red curry paste – Use my homemade Thai red curry paste recipe, or if you prefer, store-bought options like Mae Ploy or Maesri work great too. If you’re aiming for a vegetarian curry, just skip the shrimp paste in my recipe, or choose a vegan store-bought curry paste. Note that most Thai restaurants opt for store-bought pastes, which often include shrimp paste as well.
Kaffir lime leaves – Kaffir lime leaves are incredibly fragrant and add a distinctive citrusy aroma that’s irreplaceable. Fresh kaffir lime leaves can sometimes be found in Asian markets, dried leaves available at Asian grocery stores are a good substitute. You can choose to add them with their stems removed or finely chopped.
Coconut milk – Coconut milk is the creamy base of this dish. It balances the heat from the red curry paste with its natural sweetness. Choose full-fat coconut for a rich red curry sauce.
Palm sugar – Palm sugar adds a subtle caramel-like sweetness that balances out the spicy curry paste. Avoid white and brown sugar for the best taste.
Salt – Salt is our vegetarian alternative for fish sauce. It enhances the overall flavors, and adds that necessary hint of saltiness.

Cooking instructions

Step 1: Warm a grill pan on low-medium heat. Place pre-cut mushrooms directly onto the pan without any oil. Flip them periodically to ensure even grilling on each side until they develop light grill marks.

Step 2: Pour half of the coconut milk into a wok or pot and set over medium heat. Cook until you notice the coconut oil starting to separate from the milk.

Coconut milk stir-fried with red curry paste in a wok.

Step 3: Stir in the red curry paste and mix well with the coconut milk.

Step 4: Pour in the rest of the coconut milk, stirring well, then add salt and palm sugar. Continue cooking until the palm sugar has completely melted into the curry.

Vegetarian Thai mushroom curry ready in a wok.

Step 5: Add the grilled mushrooms and kaffir lime leaves, bringing the curry to a gentle boil before turning off the heat. Serve immediately with steamed rice and enjoy!

Kitchen tools

Thai mortar and pestle if you’re making homemade red curry paste from scratch
Cutting board and a sharp knife
Measuring spoons and cups
Stirring spoon or spatula
Pot or large wok

Customize Thai mushroom recipe

Curry paste options: Try my green curry paste for a fresher flavor profile.

Vegetables: Bell peppers, bamboo shoots, bok choy, snow peas, sweet potato, baby corns, Thai eggplants, green beans, yard long beans, almost anything can be added.

Proteins: For a vegan protein option, add firm tofu cubes. For meat, you can opt for chicken, pork, beef, duck, and even seafood like squid and shrimp.

Spiciness: Control the heat by adding more or less red curry paste, note that this will alter the flavors of your final dish, so it’s not recommended. For more heat, feel free to add slices of red chili peppers like bird’s eye chilies and Thai Jinda chilies before serving.

How to serve red curry with mushrooms

Serve your curry alongside steamed jasmine rice, basmati rice, or other healthy alternatives. Garnish with your favorite fresh herbs like cilantro or Thai basil leaves. For easy side-dishes, try vegetarian fried cabbage and Thai basil recipe vegetarian.

How to store vegetarian Thai red curry

Let your leftover curry cool to room temperature and then transfer it into an airtight container. Keep it in the fridge for up to 3 days.

Freezing: This authentic Thai mushroom curry recipe is freezer-friendly. Simply let your leftovers cool down before transferring them to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat it on the stove over medium heat. Use the microwave only if there’s no other option.

Frequently asked questions

Is this recipe gluten-free?

Yes, all ingredients used in this recipe are gluten-free.

Is this a spicy curry?

Thai red curry is typically spicy. However, there are no extra chilies used in this recipe.

Is mushroom curry healthy?

Yes, mushroom curry can be a healthy addition to your diet. It’s rich in nutrients from mushrooms and vegetables, and can be high in fiber. Using coconut milk adds good fats, while spices provide antioxidants.

Authentic Thai curry recipes

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