Vegan Red Curry Recipe

Picture yourself cozied up with a bowl of vibrant Thai-inspired curry, infused with rich coconut milk and aromatic spices, transforming a simple night into an exotic culinary escape. Grab the ingredients, and let’s get cooking your new favorite comfort food!

One of my all-time favorite dishes is the vegan red curry. It is such a vibrant, nutritious, and healthy dish.

It gets its rich, delectable flavor from coconut oil and, of course, coconut milk. I think you really can’t go wrong with a base of those two beautiful ingredients.

Then, I balance that out with some delicious, slightly spicy red curry paste. Not too spicy, of course, because I cannot handle a lot of heat.

Maple syrup really serves as just the right sweet element, and I love the addition of fresh lime juice. That’s some zesty goodness, right there.

Vegan Red Curry Recipe Ingredients

• Coconut Oil: Adds rich flavor and healthy fats.
• Onion: Provides a sweet, savory base for the curry.
• Garlic: Boosts immune health and adds pungent aroma.
• Ginger: Offers a spicy kick and aids digestion.
• Red Curry Paste: Provides bold, spicy flavor.
• Coconut Milk: Creamy texture; rich in healthy fats.
• Vegetable Broth: Enhances flavor without adding too many calories.
• Soy Sauce: Adds umami and a salty depth of flavor.
• Maple Syrup: Natural sweetness; balances the spice.
• Tofu: Rich in protein; absorbs curry flavors well.

Vegan Red Curry Recipe Ingredient Quantities

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 red bell pepper, sliced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 lime, juiced
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

How to Make this Vegan Red Curry Recipe

1. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3 minutes until it’s softened and translucent.

2. Put the diced garlic and ginger in the pan and fry an extra minute until they’re real smell-good.

3. Add the red curry paste and cook for 1-2 minutes and allow the flavors to develop.

4. Add the coconut milk and vegetable broth, and stir everything into a smooth sauce.

5. Combine the soy sauce (or tamari) and maple syrup, and mix well.

6. Introduce the red bell pepper, carrots, broccoli, and sugar snap peas to the pan. Allow them to bathe in the sauce for around 5-7 minutes until they are tender-crisp.

7. Carefully introduce the cubed tofu into the curry sauce, making certain that it is indeed well-coated and enveloped by the sauce. Allow the mixture to warm on low heat for an additional five minutes before dishing out to the awaiting bowls.

8. Mix the flavors by adding the lime juice to the curry. Stir to blend.

9. Sample the curry and modify the seasoning as necessary, perhaps by incorporating additional soy sauce or a dash more lime juice for heightened tang.

10. Serve the curry steaming over jasmine rice, garnished with fresh cilantro.

Vegan Red Curry Recipe Equipment Needed

1. Large Skillet
2. Stirring Spoon or Spatula
3. Cutting Board
4. Sharp Knife
5. Measuring Spoons
6. Measuring Cups
7. Small Bowl (for combining soy sauce and maple syrup)
8. Lemon Squeezer or Juicer (optional, for lime juice)
9. Rice Cooker or Pot (for cooking jasmine rice)

FAQ

• Q1: Can I use a different oil instead of coconut oil?
  A1: Yes, you can substitute with vegetable oil or olive oil, though coconut oil imparts a traditional hint of flavor to the curry.
• Q2: Is it necessary to press the tofu before adding it to the curry?
  A2: Yes, pressing tofu removes excess moisture and helps it absorb flavors better, resulting in a firmer texture.
• Q3: What can I substitute for red curry paste to control the spiciness?
  A3: For less spice, use less paste or substitute part of it with tomato paste or a mild curry spice blend.
• Q4: Is there a substitute for coconut milk if I am allergic?
  A4: You can use almond milk or soy milk as a lighter alternative, but note that the curry may lose some of its richness.
• Q5: How can I make this dish soy-free?
  A5: Use coconut aminos instead of soy sauce and replace tofu with chickpeas or another legume of choice.
• Q6: Can I add different vegetables?
  A6: Yes, feel free to add or substitute with vegetables like spinach, zucchini, or mushrooms based on your preference.
• Q7: How long can this curry be stored in the refrigerator?
  A7: Store in an airtight container in the refrigerator for up to 4 days. It often tastes better the next day as the flavors meld.

Vegan Red Curry Recipe Substitutions and Variations

Use olive oil or avocado oil instead of coconut oil.
Coconut aminos makes a great substitute if you’re looking for a soy sauce alternative that is both soy and gluten-free.
Replace maple syrup with agave nectar or brown sugar.
Substitute yellow or green bell pepper for red bell pepper to get a different color and flavor profile.
Instead of broccoli, use cauliflower florets. This is my preference.

Pro Tips

1. Tofu Texture Enhancement Before pressing the tofu, freeze it overnight and then thaw it completely. This changes the texture, making it chewier and more absorbent, which helps it soak up more of the curry flavors.

2. Roast the Tofu For extra flavor and firmness, toss the tofu cubes with a little oil and a pinch of salt, and roast them in the oven at 400°F (200°C) for about 20-25 minutes until golden and crispy before adding to the curry.

3. Vegetable Preparation To ensure even cooking, cut all the vegetables to a similar size. This will ensure consistent texture and prevent some vegetables from overcooking while others remain undercooked.

4. Customize Spice Levels Adjust the amount of red curry paste to suit your spice preference. If you enjoy more heat, add an extra tablespoon, or if you prefer it milder, start with less and add gradually.

5. Fresh Herb Infusion Add a handful of fresh basil or mint along with the cilantro for garnish. This will introduce additional layers of fresh aroma and flavor to the dish.