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thai red curry vegan on spoon

Super Easy Thai Red Curry Vegan

A delicious vegan Thai red curry recipe made with coconut milk, Thai red curry paste, fresh vegetables, and tofu. This easy to make dish is bursting with flavors and is perfect for a quick yet satisfying dinner.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main, Main Course
Cuisine Asian, Thai
Servings 4

Ingredients
  

Thai Red Curry

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

Vegetables:
In this recipe I used 3 baby bok choy, 1 extra large carrot, 3 large button mushrooms, and 1 green onion because that's what I had in the house. This recipe is perfect to help clear out old veggies from the fridge!
Other vegetables you can use include:
  • baby corn (my FAVE)
  • bell peppers (second fave)
  • snap peas (third fave)
  • eggplant
  • zucchini
  • cauliflower
  • broccoli
  • green beans
NOTE: some vegetables cook faster than others. I added the bok choy 3 minutes after the carrots and mushrooms because I didn't want it to overcook. Adjust as needed. 
Tofu:
Use tofu that's been frozen and thawed for best results. This will help the tofu absorb the flavors from the Thai curry. If you prefer crispy tofu you can toss it in cornstarch, and soy sauce and fry in a pan with oil until golden. I prefer to just add it in and let it absorb the Thai curry flavour. 
I like to use tofu puffs for a different flavor and texture if I have them in the house. 
If you don't like tofu use vegan chicken, seitan, or just remove it all together. 

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 100mg | Calcium: 200mg | Iron: 4mg
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