Red Curry Chia Pudding with Savory Thai Flavors

Savory red curry chia pudding is a bold twist on classic chia pudding, blending warming curry spice with creamy coconut milk for a flavorful vegan breakfast, snack, or light dessert.

Recipe originally published January 17, 2018.

Savory Chia Pudding

Look at those tiny red flecks of spicy flavor.

This savory red curry chia pudding may sound unexpected, but the recipe itself is wonderfully simple. With just a few ingredients, it creates a creamy, satisfying dish that is rich, lightly spicy, and full of coconut flavor.

Chia pudding is usually served sweet, often with fruit, vanilla, chocolate, or maple. This version takes a different path. Red curry paste adds depth and gentle heat, while canned coconut milk keeps the pudding cool, smooth, and luxurious. The result is a savory chia pudding that still has a subtle sweetness if you choose to add a small amount of sugar-free maple syrup.

This recipe is especially good for anyone looking for a vegan chia pudding that feels a little more interesting than the usual breakfast bowl. It is also gluten free, dairy free, and naturally filling thanks to the chia seeds and cashews. Serve it in a glass, bowl, or mug, layered with cashew cream or dairy-free vanilla yogurt for contrast.

For a sweeter variation, pineapple pairs beautifully with the coconut milk and red curry paste. Pineapple, coconut, and red curry are a bright, tropical combination, adding natural sweetness and a juicy texture. For this low carb version, the fruit is left out, but the flavor remains bold and satisfying.

Low Carb Options

This low carb red curry coconut chia pudding is made without pineapple, keeping the focus on creamy coconut, chia seeds, red curry paste, and cashew topping. It is a great option when you want something filling that does not taste like a compromise.

Low carb recipes are a different style of cooking from many traditional vegan recipes, but some dishes naturally fit into that category. Chia pudding is one of those recipes that can be adjusted easily. By using coconut milk, chia seeds, sea salt, red curry paste, and an optional sugar-free maple syrup, you can make a flavorful low carb breakfast or snack with very little prep time.

The texture is one of the best parts of this dish. Chia seeds absorb the coconut milk as they rest, creating a thick pudding with a gentle bite. The red curry paste disperses through the mixture, adding color and spice. Cashew cream or dairy-free vanilla yogurt brings a smooth layer, and raw cashew pieces add crunch.

This savory chia pudding is rich enough to serve as breakfast, but it also works as an afternoon snack or a small dessert. It can be made the night before, which makes it convenient for meal prep. Simply whisk the ingredients together, refrigerate, and layer before serving. The pudding keeps covered in the refrigerator for 2 to 3 days.

Even though this recipe is dairy free, gluten free, vegan, and low carb, it does not feel like something is missing. It is creamy, spicy, cooling, and hearty, with enough flavor to stand on its own.

More Chia Pudding Recipes

• Pumpkin Spice Latte Chia Pudding
• Juicy Peach Mint Chia Pudding
• Protein Rich Pineapple Chia Pudding
• Chocolate Mint Chia Pudding

This savory red curry chia pudding is a refreshing change from sweeter chia recipes. It is easy to prepare, packed with texture, and layered with creamy toppings for a simple but memorable dish.

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Yield: 2 servings

Savory Red Curry Chia Pudding

A savory twist on classic chia pudding, made with creamy coconut milk, red curry paste, chia seeds, and a cashew topping.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

• 1 cup canned coconut milk
• 3 teaspoons red curry paste
• ¼ cup chia seeds
• ¼ teaspoon sea salt
• 1 teaspoon sugar-free maple syrup, optional
• ½ cup cashew cream, or dairy-free vanilla yogurt
• ¼ cup raw cashew pieces

Instructions

1. The night before serving, or at least one hour ahead, whisk together the coconut milk, red curry paste, chia seeds, sea salt, and maple syrup if using.
2. Cover the mixture and refrigerate until the chia seeds absorb the liquid and the pudding thickens.
3. To serve, layer the red curry chia pudding with cashew cream or dairy-free vanilla yogurt, then top with raw cashew pieces.
4. Serve immediately, or store covered in the refrigerator for 2 to 3 days.

Notes

This recipe is dairy free, egg free, soy free, oil free, gluten free, sugar free when made without sweetener, and vegan.

For a sweeter version that is not low carb, pineapple is a delicious addition with coconut milk and red curry paste.

Recommended Products

Use your preferred brands for coconut milk, red curry paste, chia seeds, sugar-free maple syrup, and raw cashews.

• 

  Canned Coconut Milk
• 

  Red Curry Paste
• 

  Sugar-Free Maple Syrup
• 

  Chia Seeds
• Raw Organic Cashews

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:
Calories: 396
Total Fat: 18g
Unsaturated Fat: 6g
Sodium: 298mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 2g
Protein: 10g

Nutrition calculations may vary by calculator and ingredient brands. This information is provided for reference only and is not intended to replace medical advice or treatment.

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