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Bowl of curry with rice with text overlay that reads vegan Thai red curry.
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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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Sam Turnbull

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
US Customary - Metric

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.
    Tofu cubes cooking in skillet.
  • 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.
    Garlic, ginger, and onions cooking in skillet.
  • Bloom the curry paste: Add the red curry paste and cook, stirring constantly, for 1 to 2 minutes to deepen the flavor.
    Curry paste and aromatics in skillet.
  • Make the sauce: Stir in the coconut milk, vegetable broth (or water), soy sauce, and brown sugar. Bring to a gentle simmer.
    Pouring coconut milk into pan for curry.
  • 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.
    Vegetables added to pan of red curry sauce.
  • 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.
    Skillet of vegan Thai red curry with tofu and vegetables.
  • 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

Find it online:

https://itdoesnttastelikechicken.com/vegan-thai-red-curry/

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