Author: This easy vegan Thai red curry is creamy, cozy, and packed with tender vegetables and tofu in a rich coconut curry sauce. Made with store-bought red curry paste, it's full of bold flavor while still being simple enough for busy weeknights. Serve it over fluffy rice for a satisfying meal that's easy to customize with your favorite vegetables.
I always keep a jar or two of red curry paste in my pantry because it's one of my favorite little weeknight shortcuts. It's so full of flavor, it makes dinner taste like it's been simmering away for hours, even when it's only been 20 minutes… as is the case with this easy vegan Thai red curry! It's rich, creamy, packed with tofu and veggies, and perfect for cleaning out the fridge. Almost any combination of vegetables will work! Serve it with jasmine rice, brown rice, or rice noodles for an easy, cozy weeknight dinner.
Why This Vegan Thai Red Curry is a Weeknight Fave
- Easy enough for a weeknight: With 15 minutes of prep (even less if you use pre-cut veggies) and 20 minutes on the stovetop, this dinner comes together without a lot of time or fuss.
- Rich and creamy: Full-fat coconut milk makes for a curry that's extra delicious and creamy.
- Loaded with veggies: I use bell pepper, broccoli, carrots, and snow peas, but almost any vegetables will work. Feel free to change it up with the seasons!
- A complete meal: Tofu adds plant-based protein, there are loads of vegetables, and serving it over rice makes it hearty and satisfying.
Ingredients for Vegan Thai Red Curry
- Extra-firm tofu: I like extra-firm tofu because you can easily get it golden without worrying about it falling apart. Firm or medium tofu will work too; just handle it more gently.
- Yellow onion, garlic, and ginger: The aromatic base.
- Vegan Thai red curry paste: This is the shortcut that does most of the flavor work! Some store-bought versions contain shrimp paste, so always check the label to be sure it's vegan. I like Thai Kitchen, which is gluten-free, vegan, easy to find, and fairly mild. Different brands vary a lot in flavor and heat, so you may need more or less to taste.
- Full-fat coconut milk: Light coconut milk works if you prefer a lighter curry, but the sauce won't be as creamy.
- Vegetable broth or water: I love to use this homemade vegetable broth, which I keep stocked in the freezer.
- Soy sauce: Swap in tamari or liquid aminos for a gluten-free version.
- Brown sugar: A little sweetness for balance. You can use light or dark brown sugar.
- Vegetables: I used red bell pepper, broccoli, carrot, and snow peas, but this recipe is super flexible. Aim for about 4-5 cups total and use whatever needs using up in your fridge.
- Fresh lime juice: This really isn't just an afterthought. It does a lot to bring it all together!
- Thai basil: Or regular basil if you can't find Thai basil. Thai basil has a distinctive slightly sweet, anise-like flavor, but either works well here.
How to Make Vegan Thai Red Curry
- Cook the Tofu: Heat a tablespoon of oil in a large skillet or pot over medium-high heat. Add the tofu and cook for 6 to 8 minutes, turning occasionally, until lightly golden. Transfer it to a plate.
- Sauté the Aromatics: Add another splash of oil if your pan needs it, then add the onion. Cook for 2 to 3 minutes until softened. Stir in the garlic and ginger and cook for another minute.
- Bloom the Curry Paste: Stir in the red curry paste and cook for 1 to 2 minutes, stirring constantly. Cooking the curry paste briefly before adding the liquids helps bring out its flavors and aroma.
- Make the Sauce: Pour in the coconut milk and vegetable broth, then add the soy sauce and brown sugar. Stir well and bring the sauce to a gentle simmer.
- Add the Vegetables: Stir in the bell pepper, broccoli, carrot, and snow peas. Simmer for 8 to 10 minutes, until the vegetables are tender but still colorful. If the sauce gets thicker than you'd like, add another splash of broth or water.
- Finish the Curry: Return the tofu to the pan and heat through. Remove from the heat, then stir in the lime juice and fresh basil. Taste and adjust the seasonings as needed.
Tips and Variations
- Taste, taste, taste: Curry pastes can vary a lot in flavor and heat. I recommend starting with 3 tablespoons, then tasting and adding more if needed. There are times when I'm making a curry recipe and I end up using the whole jar!
- Use whatever vegetables you have: Aim for about 4 to 5 cups total. Add harder, longer-cooking vegetables like potatoes and winter squash first, and quick-cooking vegetables like zucchini, snow peas, or spinach later.
- Make it even faster: Pre-cut vegetables, frozen stir-fry vegetables, or even veggies from your grocery store's salad bar can help get dinner on the table faster.
- Adjust the heat: If your curry paste is mild, add extra curry paste, sliced Thai chilies, or red pepper flakes for a spicy Thai red curry.
- Make it oil-free: Sauté the aromatics in vegetable broth or water. You can bake or air-fry the tofu separately, or skip browning it and gently warm the cubes right in the curry.
What to Serve with Vegan Thai Red Curry
Jasmine or basmati rice is my favorite because it soaks up all that creamy curry sauce! Brown rice or rice noodles are delicious too. If you want to add a side, try my Smashed Cucumber Salad for something cool and crunchy, Carrot Ribbon Salad for a fresh sesame-y side, or Vegan Baked Spring Rolls for something crispy.
Storage and Freezing
Refrigerator: Store leftover vegan Thai red curry in an airtight container in the refrigerator for up to 4 days. Reheat over medium-low on the stovetop or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened.
Freezer: Freeze the curry for up to 3 months. (Keep in mind that the vegetables will be a little softer once thawed and reheated.) Thaw in the fridge before reheating.
If you try this easy vegan Thai red curry recipe, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Thai Red Curry
This easy vegan Thai red curry is creamy, cozy, and packed with tender vegetables and tofu in a rich coconut curry sauce. Made with store-bought red curry paste, it's full of bold flavor while still being simple enough for busy weeknights. Serve it over fluffy rice for a satisfying meal that's easy to customize with your favorite vegetables.
Servings:
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Ingredients
- 1 - 2 tablespoons light oil, (such as canola or vegetable oil)
- 1 block (14 oz/ 400 g) extra-firm tofu, drained and cubed
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons vegan Thai red curry paste
- 1 can (14 oz / 400 mL) full-fat coconut milk
- ½ cup vegetable broth or water, plus more as needed
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 small red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, peeled and sliced
- 1 cup snow peas or snap peas
- 1 tablespoon lime juice, plus wedges for garnish
- ½ cup fresh Thai basil or regular basil
- Cooked jasmine rice, for serving
Instructions
- Cook the tofu: Heat 1 tablespoon oil in a large skillet or pot over medium-high heat. Add the tofu and cook for 6 to 8 minutes, turning occasionally, until lightly golden on several sides. Transfer to a plate and set aside.
- Sauté the aromatics: Add the remaining tablespoon of oil if needed. Add the onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and ginger and cook for 1 minute more.
- Bloom the curry paste: Add the red curry paste and cook, stirring constantly, for 1 to 2 minutes to deepen the flavor.
- Make the sauce: Stir in the coconut milk, vegetable broth (or water), soy sauce, and brown sugar. Bring to a gentle simmer.
- Add the vegetables: Add the bell pepper, broccoli, carrot, and snow peas. Simmer for 8 to 10 minutes, or until the vegetables are tender but still vibrant. Add a splash of broth or water to thin the sauce, if needed.
- Finish the curry: Stir the tofu back into the pan. Remove from the heat and stir in the lime juice and basil. Taste and adjust with more soy sauce for saltiness, lime juice for brightness, or curry paste for a stronger curry flavor.
- Serve: Spoon the curry over cooked rice and garnish with extra basil and lime wedges.
Notes
Curry paste: Make sure to use a vegan Thai red curry paste, as some brands contain shrimp paste or fish sauce. Thai Kitchen is widely available, vegan, and fairly mild. Curry pastes vary a lot in flavor and heat, so start with 3 tablespoons and add more to taste.
Spice level: Thai Kitchen red curry paste is mild. For a spicier curry, add sliced Thai chilies, extra curry paste, or red pepper flakes to taste.
Thai basil: Thai basil is traditional and adds subtle licorice notes, but regular basil works well as a substitute.
Vegetable options: Use about 4 to 5 cups total vegetables. Bell peppers, broccoli, carrots, snap peas, green beans, cauliflower, zucchini, mushrooms, bamboo shoots, baby corn, spinach, kale, and sweet potato all work well. Add longer-cooking vegetables first.
Coconut milk: Full-fat coconut milk gives you the richest, creamiest curry. Light coconut milk works too for a lighter sauce, but it won't be quite as creamy.
Make it faster: Use pre-cut vegetables or frozen stir-fry vegetables to save prep time.
Oil-free option: Skip the oil and sauté the onion with a few tablespoons of water or vegetable broth. The tofu can be baked, air-fried, or simply added directly to the curry and heated through.
Gluten-free option: Use tamari instead of soy sauce and make sure your curry paste is certified gluten-free.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 3 months. The vegetables will soften slightly after thawing.
Nutrition
Serving: 1 serving without rice (recipe makes 4 servings) | Calories: 239kcal | Carbohydrates: 18g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 404mg | Potassium: 500mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5672IU | Vitamin C: 85mg | Calcium: 147mg | Iron: 4mg
Patty says
Easy and tasty! I used Mae Ploy curry paste, which tends to be on the spicier side--which I like, and I think you could just as easily switch out the red curry paste for green or yellow with equally tasty results.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, so happy you enjoyed it, Patty! Love that you adjusted the spice level to your taste. Thanks for sharing! 🙂
Gourmet! says
This was amazing! So healthy! Easy to adjust spice level and tartness! Know you are part of why my family is eating healthy! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww, this means so much to me! I'm thrilled that my recipes are helping your family enjoy more plant-based meals. Thank you for such a lovely comment! 💚
Samuel says
Wonderful flavor just not spicy enough I will have to try a stronger red curry sauce and I ended up not having the soy sauce to put in but typical for a 73 yo guy:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha, glad you enjoyed it, Samuel! I also like to add thai red chilis for extra spice. 🙂
Margo Moore says
I made this tonight for dinner and had to resist going back for seconds -- so good! In place of the coconut milk, I used an equal amount of soy milk plus 2 tablespoons coconut flavoring and added a small slurry of cornstarch and water to thicken the sauce. This recipe is going into regular rotation, and next time I will double it to have more leftovers!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, Margo! Thank you so much for the review 🙂
Cortney says
OMG!!!! I just made this tonight for dinner and it’s FANTASTIC!!!!!!! Seriously don’t hesitate to make this. Soooooo good. Going to be on repeat. I already want another bowl.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, Cortney! Thanks so much for the amazing review!
Ramona G. says
I haven’t made this recipe yet, but I was wondering how you would adapt it for frozen vegetables maybe you cook those frozen vegetables first and then add them to the soup or maybe they can go into the soup frozen but you cook it for a long time I don’t know. Thought maybe someone had tried frozen veggies before.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ramona! You can absolutely use frozen vegetables! No need to cook them separately first. I’d add them to the curry straight from frozen and simmer just until they’re heated through and tender. They may cook a little faster than fresh vegetables, so just keep an eye on them. Enjoy!
Ramona G. says
Thanks gal!
Holly says
Tasty! I used less veggies (around 2-3 cups) since I love a super saucy curry. I used a combo of fresh spinach and frozen mixed veggies. I will definitely make this again! I love how easy it is to sub veggies or protein based on what I have at home (ex: chickpeas instead of tofu), and just how easy it was to make in general.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it, Holly! 😍 Thanks for being the first to leave a review!