Thai red curry is a vibrant and flavorful dish loved by foodies around the globe. Our Thai Red Curry Vegan recipe is rich, creamy, and packed with wholesome ingredients, making it perfect for a comforting meal. Whether you’re a seasoned vegan or new to plant-based eating, this dish is guaranteed to impress.
Why You’ll Love This Creamy Vegan Thai Red Curry
Health Benefits
This recipe is loaded with nutrient-rich vegetables and plant-based protein, making it a healthy and hearty meal option.
Perfect for All Spice Levels
Adjust the spice level by controlling the amount of red Thai curry paste and chilies.
Customizable Ingredients
Use whatever vegetables you have on hand, making this recipe a versatile choice for any season.
Ingredients & Substitutions For This Thai Red Curry Vegan Recipe
Coconut Milk
Full-fat coconut milk is the key to achieving a rich and creamy curry sauce that coats every bite. It’s a staple in Thai curries, offering the perfect balance to the bold spices of the Thai red curry paste. If you prefer a lighter dish, you can substitute with light coconut milk, though it may slightly affect the creaminess. For an extra indulgent twist, you could even mix in a dollop of coconut cream.
Thai Red Curry Paste
The heart of this dish lies in the Thai red curry paste. When choosing a store-bought option, look for vegan-friendly brands that exclude shrimp paste or fish sauce. Thai Kitchen brand often offers a reliable choice. Alternatively, homemade curry paste can bring out fresher, more customizable flavors. Adding a touch of green curry paste alongside the red enhances complexity and is a great way to experiment with flavor.
Chopped Vegetables
This recipe shines with its flexibility. Mix and match your favorite vegetables to create a colorful and nutritious medley. Snap peas, red bell pepper, green beans, and baby corn add delightful textures, while sweet potatoes, bamboo shoots, and cauliflower give a heartier feel. Want to keep it light? Snow peas and zucchini are excellent additions. Pro tip: add sturdier vegetables like carrots and broccoli first, and toss in quicker-cooking options like bok choy or spinach towards the end.
Extra-Firm Tofu
Extra-firm tofu is ideal for soaking up the flavorful curry sauce. For best results, freeze and thaw the tofu beforehand to enhance its spongy texture, allowing it to absorb the sauce better. If you prefer a crispy bite, pan-fried tofu cubes coated in a touch of olive oil, cornstarch, and soy sauce are a delicious option. Alternatively, tofu puffs or seitan can add a unique twist to the dish. Don’t enjoy tofu? Vegan chicken substitutes work just as well!
Coconut Sugar
Coconut sugar provides a natural sweetness that balances the spiciness and saltiness of the curry. If you don’t have coconut sugar on hand, brown sugar or maple syrup make excellent alternatives. Want to take it a step further? A touch of lime zest or maple syrup can elevate the sweetness to match your spice level.
Soy Sauce and Alternatives
Dark mushroom soy sauce adds depth and a rich umami flavor to the dish, making it a must-have for authentic Thai food. For gluten-free options, coconut aminos or tamari are great substitutes. If you love an extra savory note, a dash of vegetable broth or a splash of homemade curry paste with a bit of black pepper can work wonders.
Toppings and Garnishes
The toppings bring everything together, both visually and flavorfully. Fresh Thai basil adds a peppery sweetness, while a squeeze of fresh lime juice or lime wedges brightens the dish. If you enjoy heat, thinly sliced red chili peppers or chili flakes make a great way to dial up the spice level. Don’t have Thai basil? Regular basil leaves or cilantro work just as well. Garnish with a sprinkle of fresh ginger for a touch of zing or even some crushed peanuts for added crunch.
By combining these vibrant ingredients, this vegan Thai red curry becomes a harmonious medley of flavors and textures, offering a delicious way to enjoy authentic Thai cuisine in the comfort of your home.
Helpful Tools to Make This Recipe
- Large Skillet or Pan: Perfect for cooking curry evenly.
- Wooden Spoon: Ideal for stirring without scratching cookware.
- Knife and Cutting Board: For prepping vegetables and tofu.
- Measuring Spoons: To ensure the right balance of flavors.
How to Make This Thai Red Curry Vegan Recipe
- Heat Coconut Cream: Scoop the thick cream from the top of the coconut milk can into a pan over medium heat.
- Boil lightly for 1 minute while stirring constantly.
- Simmer the Curry Paste: Reduce heat and add the Thai red curry paste, cooking for about 3 minutes until the coconut cream releases its oils.
- Add Tofu and Vegetables: Mix in the remaining coconut milk, tofu cubes, and chopped vegetables. Cook for 5 minutes.
- Season and Adjust: Stir in soy sauce and coconut sugar.
- Cook for another 3-4 minutes, tasting and adjusting the seasoning if needed.
- Serve and Garnish: Serve over jasmine or cauliflower rice, garnished with Thai basil, lime wedges, and chilies.
Tips & Tricks for the Perfect Vegan Thai Red Curry
- Balancing Flavors: Adjust sweetness, saltiness, and spice for a harmonious taste.
- Spice Levels: Add more red chili peppers or curry paste for heat; use vegetable broth to tone it down.
- Fresh vs. Frozen: Fresh vegetables give a vibrant texture, but frozen veggies are a great way to save time.
FAQs
Yes, simply skip the coconut cream and start with the curry paste in a nonstick pan.
Try vegan chicken, seitan, or omit it entirely for a lighter dish.
Store in an airtight container in the fridge for up to 3 days.
Absolutely! Freeze it for up to a month and reheat gently on medium heat.
Avoiding animal-based ingredients like fish sauce and shrimp paste ensures it’s vegan-friendly.
Super Easy Thai Red Curry Vegan
Ingredients
Thai Red Curry
- 1 can full fat coconut milk 19oz
- 3 tbsp red thai curry paste
- 3-4 cups chopped vegetables of choice *see notes
- 1 block extra-firm tofu *see notes
- 1 tsp coconut sugar or brown sugar
- 1 tbsp dark mushroom soy sauce sub regular soy sauce
Toppings
- 1 small handful thai basil or basil leaves sub cilantro if preferred
- squeeze of fresh lime juice
- sliced Thai red chilis optional, very spicy
Instructions
- Add the cream from the top of the coconut milk can into a pan on medium heat.
- Bring the cream to a light boil and cook for 1 minute. Stir constantly so it does not burn.
- Reduce to a simmer, Add in the Thai curry paste and continue simmering for another 3 minutes or until the coconut cream releases some of the oil.
- Now, add in the tofu, the rest of the coconut milk and vegetables and cook for about 5 mins.
- Add in the soy sauce and sugar and cook for another 3-4 mins. Taste the sauce and add more sugar or soy sauce to taste if desired.
- Serve on top of rice with a squeeze of fresh lime juice, some torn basil leaves, and enjoy!
Video
Notes
- baby corn (my FAVE)
- bell peppers (second fave)
- snap peas (third fave)
- eggplant
- zucchini
- cauliflower
- broccoli
- green beans
Nutrition
Conclusion: Thai Red Curry Vegan Recipe
This Thai Red Curry Vegan recipe is a vibrant, flavorful, and versatile meal perfect for any occasion. Packed with wholesome ingredients, it’s a dish that even non-vegans will adore. Give it a try and experience the deliciousness of Thai cuisine at home!
Loved how quick and easy this recipe was I used cornstarch to make my tofu more crispy and it was delicious!!
So happy you loved it! And that’s a great way to make the tofu more crispy, I always use cornstarch as well when looking for that texture.
Can I use a medium firm tofu for this recipe?
Absolutely!! I love medium firm tofu in this recipe. I like to first freeze then thaw it if possible. Then gentle squeeze out any excess liquid before cutting into cubes, and adding into the curry. Let me know how it goes if you try it! 🙂
So quick and easy loved this!!
Thanks so much Debbie!!