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    Home » Asian

    Published: Feb 19, 2016 · Modified: Jan 27, 2023 by Smruti · This post may contain affiliate links · 15 Comments

    Vegan Thai Red Curry

    Jump to Recipe Print Recipe

    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.

    A bowl with coconut based Thai Red Curry with vegetables and tofu with some chopped vegetables on the side.

    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.

    Vegan Thai curry in a black bowl with a side of steamed jasmine rice.

    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.

    Sauté the aromatics in hot oil and add the red curry paste. Sauté till fragrant.

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

    4- Mix them so the curry paste coats well.

    Then add the vegetables and mix well so they coat in curry paste,

    5- Add the coconut cream and mix well. 

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

    Add the coconut cream, seasoning and mix everything well.

    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.

    Add the tofu and the seasonings. Mix well, heat thoroughly and enjoy.

    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

    What is Thai Red Curry?

    A curry from Thailand; Red Curry is made with vegetables, tofu and a special mix called Red Thai Curry paste. It is made saucy by adding coconut cream or coconut milk. It is a great meal time recipe with steamed rice or quinoa.

    Is Thai Curry healthy?

    Made with a lot of vegetables and tofu; this recipe is wholesome. But with coconut cream it does become calorie dense. So depending on the diet goal it may be classified differently.

    Can coconut milk be used in the recipe?

    Yes and No! The creaminess in the recipe comes from the coconut cream. So I would highly recommend using it. However, if you do not have it, add coconut milk. The result will not be super creamy though.
    Plus, a mix of coconut milk and cream can be used to cut some calories for sure! 

    Can the recipe be made ahead of time?

    Yes certainly. The recipe works well for meal prep. Make the entire curry and cool it to room temperature before refrigerating. It can be frozen too.
    Warm it up just before serving. This can be done on the stove top or in the microwave. 

    Top view of a bowl with Thai Red Curry and steamed rice in a black bowl with a dark background.

    More Thai Recipes to try

    • Vegan Thai Drunken Noodles (Pad Kee Mow)
    • Instant Pot Thai Butternut Squash Curry
    • Quick Thai Green Curry using Dorot
    • Vegetarian Pad Thai Noodles

    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.

    Vegan Thai Red Curry

    Smruti
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian, Thai
    Servings 4
    Calories 424 kcal

    Ingredients
      

    • 3 cloves Garlic (minced)
    • ½ cup Pink Onion (sliced)
    • ½ cup Mixed colored Peppers (sliced)
    • ½ cup Baby Corn
    • 1 cup Broccoli Florets
    • ¼ cup Carrots (peeled and sliced)
    • ¼ cup Zucchini (sliced)
    • 1 block Firm Tofu (14 oz)
    • 1 can Coconut Cream (14 oz)
    • 4 tablespoon Red Curry paste (4 oz)
    • 2 tablespoon Sesame or Vegetable Oil
    • 1 teaspoon Salt
    • ½ teaspoon Pepper Powder
    • ½ teaspoon Soy Sauce
    • ½ teaspoon Lemon Juice
    • ¼ teaspoon Sugar

    Instructions
     

    • Prior to starting, press the tofu in kitchen towels to remove excess moisture.  Chop the vegetables and tofu.
    • In a pan heat one tablespoon oil. Once it is hot, add garlic, onion and peppers. Mix well and sauté for a couple of minutes.
    • Move the vegetables to the side and add the remaining oil. Sauté the red curry paste in the oil till fragrant.
    • Add in the vegetables and sauté for 2-3 minutes.
    • Mix them so they get coated with the curry paste.
    • Add the coconut cream and mix well.
    • Season with salt, pepper, sugar, lime juice and soy sauce. Let the curry simmer on medium flame.
    • Add the tofu pieces and mix well. Let them cook and absorb the flavors of the curry for 5 minutes.
    • Serve with some steamed jasmine, brown or white rice.

    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. It gives a far superior texture and creaminess to the recipe.
    • The curry tastes best when served with brown or white rice or quinoa. 
    • Squeeze out the water from the tofu before using. Excess water tends to make the curry watery. 
    • Cut the vegetables in different shapes to get an interesting mix of textures.

    Nutrition

    Calories: 424kcalCarbohydrates: 18gProtein: 12gFat: 36gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 518mgPotassium: 454mgFiber: 5gSugar: 4gVitamin A: 3290IUVitamin C: 36mgCalcium: 146mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. vaishali sabnani says

      March 10, 2022 at 8:14 pm

      Wow the clicks are awesome. , the curry looks super tempting !

      Reply
    2. Srividhya says

      March 10, 2022 at 8:14 pm

      I love Thai curries. Just last week I got hold of all the ingredients and prepared this at home.. love the addition of tofu too.

      Reply
    3. Gayathri Kumar says

      March 10, 2022 at 8:14 pm

      Such a filling curry. Looks so colourful and inviting..

      Reply
    4. Suma Gandlur says

      March 10, 2022 at 8:14 pm

      The curry bowl looks really colorful and flavorful. Lovely clicks.

      Reply
    5. Kalyani says

      March 10, 2022 at 8:14 pm

      excellent clicks and great natural sunlight in all pics there, I love thai green and red curry - ur dish is now tempting me to make some 🙂

      Reply
    6. Pavani says

      March 10, 2022 at 8:14 pm

      I love Thai curries and your red curry looks absolutely delicious.

      Reply
    7. Unknown says

      March 10, 2022 at 8:14 pm

      Love the color of your curry....its come out as in restaurant. Nice pictures too!Jayanthi(www.sizzlingveggies.com)

      Reply
    8. Unknown says

      March 10, 2022 at 8:14 pm

      Beautiful pictures and curry looks so yumm. That will be perfect meal for me with a bowl of rice..

      Reply
    9. Unknown says

      March 10, 2022 at 8:14 pm

      Looks yummy, will definitely try it. Which brand red Curry paste did you buy and where?

      Reply
    10. Smruti Ashar says

      March 10, 2022 at 8:14 pm

      Thanks a lot Rani!! I bought my red curry from Walmart. It is by Simply Asia Thai Kitchen. Hope that helps.

      Reply
    11. cookingwithsapana says

      March 10, 2022 at 8:14 pm

      Love thai curry and yours looks superb.Lovely clicks.

      Reply
    12. Srivalli says

      March 10, 2022 at 8:14 pm

      The pictures are so stunning and lovely looking dishes too..I enjoyed your series..

      Reply
    13. Priya Suresh says

      March 10, 2022 at 8:14 pm

      Wowwing here..beautiful spread there, prefect meal for me to have it rite now.

      Reply
    14. Sandhya Ramakrishnan says

      March 10, 2022 at 8:14 pm

      Love Thai curries and your looks so creamy!

      Reply
    15. MySpicyKitchen says

      March 10, 2022 at 8:14 pm

      We always this curry when ever we eat out. Beautiful and tempting pictures and curry has turned out great.

      Reply
    5 from 3 votes (3 ratings without comment)

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