Vegan Thai Red Curry Recipe

This vibrant Thai red curry is my go-to comfort dish because it’s a perfect symphony of flavors—spicy, sweet, and creamy—all in one bowl. Plus, it’s packed with colorful veggies and tofu, making it both nourishing and Instagram-worthy!

I adore the way this Thai Vegan Red Curry joins together brilliant tastes with excellent nutrition. Unctuous, creamy coconut milk partners with the dish’s rich, savory notes from soy sauce and the slightly sweet flavor brought by maple syrup.

Fresh bell peppers, broccoli, and sugar snap peas not only add to the dish’s many hues but also lend it a host of vital, flavorful, and colorful nutrients. The dish’s flavor balance is taken to an even higher elevation with the addition of fresh lime juice and a hefty amount of basil.

At that level, serve it over some sweet coconut jasmine rice.

Ingredients

• Coconut Oil: Provides healthy fats and a delicious creamy texture to the dish.
• Thai Red Curry Paste: Offers robust spicy and aromatic flavors; a key curry component.
• Coconut Milk: Lends a rich, creamy consistency and mild sweetness to the curry.
• Broccoli: Packed with fiber, vitamins, and minerals, adds health benefits.
• Tofu: A plant-based protein source, perfect for vegan dishes.
• Basil Leaves: Enhances the dish with fresh, aromatic flair and a pop of color.

Ingredient Quantities

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup or sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrot, thinly sliced
• 8 oz firm tofu, cubed
• 1 cup sugar snap peas or snow peas
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Cooked jasmine rice, for serving
• Lime wedges, for garnish

Instructions

1. In a big pan, over medium heat, warm the coconut oil. Toss in the chopped onion and sauté it until you can see through it, which should take about 5 minutes.

2. Add the minced garlic and grated ginger, stirring them in, and cook for one more minute, or until you can smell their aroma.

3. Stir the Thai red curry paste into the onions, garlic, and ginger until they are well coated. Cook everything for another minute until it is aromatic and the flavors are melded.

4. Add the coconut milk and vegetable broth and stir them together with the curry paste.

5. Incorporate the soy sauce and maple syrup, blending them thoroughly into the sauce.

6. Combine the sliced red and yellow bell peppers, broccoli florets, and carrots in the broth and bring to a simmer. Cook for 5-7 minutes, until the vegetables are just beginning to soften.

7. Carefully introduce the chopped tofu and the sugar snap peas to the pot, continuing to simmer the preparation for another 5 minutes to ensure that it is heated through.

8. Mix in the juice of a lime and leaves from a fresh basil plant. Add salt and pepper to taste.

9. Continue cooking everything together for yet another minute or two, allowing the flavors to meld.

10. Distribute the cooked jasmine rice onto plates, serving the Thai red curry alongside. For an extra punch of flavor, add some lime wedges to each plate.

Equipment Needed

1. Large pan or skillet
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Grater or zester
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Mixing bowl
10. Ladle or serving spoon
11. Plates or serving dishes

FAQ

• Q: Can I make this curry without the tofu?A: Yes, you can leave out the tofu or switch it for another protein like tempeh or chickpeas if you want something with a different texture and flavor.
• Q: Is there a substitute for coconut milk?A: Almond milk or cashew cream can be used in place of coconut milk for a lightened curry. However, the taste will be unlike any curry you’ve had before.
• Q: How spicy is this curry?The level of spiciness that this recipe yields is contingent upon the amount of red curry paste used. I recommend starting with 2 tablespoons and tasting before adding more and more to reach your desired heat level.
• Q: Can I use frozen vegetables?A: Absolutely, frozen vegetables work well. Just add the vegetables straight to the curry and tweak the cooking time a bit, since they might give off a little extra moisture.
• Q: How do I store leftovers?A: Keep uneaten portions in a sealed container in the refrigerator. They will be safe for 4 days. When you are ready to enjoy them again, zap them in a microwave or heat in a pan over low heat.
• Q: Is there a good soy sauce substitute for a gluten-free version?For alternative flavoring, try using tamari, which is gluten-free and provides a similar taste. A direct tamari-to-soy sauce substitution works well.

Substitutions and Variations

Use olive oil or avocado oil instead of coconut oil.
Substitute tempeh or chickpeas for firm tofu.
Replace maple syrup with agave nectar or brown sugar.
Replace Thai red curry paste with green curry paste for a different flavor profile.
Substitute cilantro or fresh mint leaves for basil.

You can also try these substitutions:

Pro Tips

1. Tofu Texture Tip: Before adding the tofu, press it for at least 15 minutes to remove excess moisture. This will give it a firmer texture and help it absorb more flavor.