Vegan Thai Red Curry

A fragrant curry that is FULL of vegetables and tofu; this Vegan Thai Red Curry is perfect for weeknight dinners and meal prep.

Great with a side of Jasmine rice, this recipe is easy and delicious! Plus, it comes together in about 30 minutes.

Weeknights are for easy recipes and Thai curry is a favorite. Whether it is this red curry, yellow curry or green curry; we love them all.

Colorful vegetables and pieces of tofu combined in a creamy curry; this Vegan Red Thai Curry comes together pretty quickly. It is inspired by all the Thai curries I have enjoyed in various parts of the world. It is not the most authentic as it uses a store bought Thai Curry Paste. Yet, it is the creamiest and yummiest ever!

I generally like to serve it with steamed jasmine rice or cooked quinoa. But the flavors are always so good; I can enjoy it as is with a spoon.

Jump to:

• What is Thai Curry?
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Serving Suggestions
• Expert Tips and Notes
• Recipe FAQs
• More Thai Recipes to try
• Vegan Thai Red Curry

What is Thai Curry?

Native to Thailand; Red Curry is a signature dish of far too many Thai restaurants. Making the same at home is easy and super satisfying. Plus, it actually is pretty quick and works so well for weeknight dinner.

This curry is creamy thanks to a hack my chef friend taught me! I swapped the coconut milk of regular curry for coconut cream and viola; we have the creamiest curry ever. The sauce is actually so good; I can enjoy it as a soup!

When I need dinner in under 30 minutes; I make some Jasmine rice in the Instant Pot and while it cooks, I make this curry. 

Often times I add the vegetables I can find in the refrigerator and skip the rest. If I have tofu, I add that too.  

Why this recipe works

• The recipe is made using just one pot, so no more clutter in the sink. Plus, when making the quinoa or rice using the instant pot; you have exactly two pans to wash!
• This curry is super versatile. Use the vegetables you have at hand; skip the rest. Add some tofu, tempeh or protein of your choice to make it colorful and delicious.
• It comes together in about 30 minutes! And if you plan the side and curry well, you would be enjoying a hot meal in 30 minutes straight!
• This recipe is great for parties as it scales so well. Plus, it is easy to halve for a meal for one too. Again; a super versatile recipe!

Added Bonus: The recipe works really well for meal prep. It is great in the refrigerator for a day or two. Plus, freezes really well.

Ingredients and Substitutions

• Vegetables: I use a mix of vegetables for the recipe. Fresh peppers, onions, carrots, broccoli and zucchini are great. Plus I add some canned chestnuts and baby corn. This mix of fresh and canned or frozen vegetables is perfect to make the recipe quick and easy.
• Tofu: For this recipe I like to use firm tofu. Along with protein they add a lot of texture to the dish. I use it raw, just press it with some heavy weight to extract the moisture before using. Tempeh is a great substitute.
• Coconut Cream: The key ingredient to get a creamy curry is coconut cream. For the longest time I have used coconut milk in the recipe but since I started using cream, no more of the milk for us. It is a true game changer! Of course, this can be swapped for a lower fat coconut milk if calorie count is crucial.
• Red Curry Paste: This curry gets its signature color, flavor and taste from the curry paste. Store bought paste works best to get the curry ready in 30 minutes.  For a Vegan curry paste I generally choose Maesri or Thai Kitchen. They do not have any fish or fish oil and make a super flavorful curry.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a wok or wide pan heat one tablespoon oil. Once it is hot, add garlic, onion and peppers. Mix well and sauté for a couple of minutes.

2- Move the vegetables to the side and add the remaining oil. Sauté the red curry paste in the oil till fragrant.

3- Add in the vegetables and sauté for 2-3 minutes. 

4- Mix them so the curry paste coats well.

5- Add the coconut cream and mix well. 

6- Mix well and let the curry simmer on medium flame. 

7- Add the tofu pieces. Season with salt, pepper, sugar, lime juice and soy sauce.

8- Let everything cook and absorb the flavors of the curry for 5 minutes. Turn down the flame and serve.

Serving Suggestions

This curry just like my green curry pairs perfectly with jasmine rice or quinoa. It makes a great meal in under 30 minutes.

If you are looking for a more elaborate Asian meal; start with these Baked Spring Rolls or Rice paper crisps for appetizers. Then serve this red curry along with jasmine rice, Vegan Drunken Noodles or Pad Thai Noodles and Black Pepper Tofu. And this Boba Tea definitely completes the meal!

Expert Tips and Notes

• Use fresh vegetables instead of frozen. They tend to have a lot more crunch and flavor. Add some canned vegetables to simplify the process.
• Use coconut cream instead of milk as it gives a far superior texture and creaminess to the recipe.
• Squeeze out the water from the tofu before using. This is because excess water tends to make the curry watery.
• The curry tastes best when served with brown or white rice or quinoa. 
• Cut the vegetables in different shapes to get an interesting mix of textures. 

Recipe FAQs

More Thai Recipes to try

I love seeing when you share my recipes!

Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.