Vegan Thai Red Curry

Thai red curry with tofu is a quick and easy under 30 minute meal and perfect for busy weekdays. It tastes absolutely amazing as it is loaded with vegetables and rich in protien with added tofu. It is suitable for a vegan and gluten-free diet.

Ingredients

The base of Thai red curry is coconut milk. The color and spiciness of the curry come from the paste. For this Thai red curry recipe, I am using the store-bought Thai Kitchen red curry paste. There are some other brands that contain shrimp paste so if you are a vegan or vegetarian you might want to check the ingredients before buying it.

A variety of vegetables like bell pepper, mushroom, baby corn, chestnuts, bamboo shoots, and zucchini go well with Thai red curry. A few Thai basil leaves and ginger slices add flavor. Extra firm tofu is added for more protein.

Instructions

It is very easy to make Thai red curry on the stovetop. In a heavy bottom saucepan, pour the coconut milk. Heat it for a few minutes on medium flame and stir it with a whisk until it becomes smooth and creamy.

Depending on your taste, add 2-3 tablespoons of Thai red curry paste for spiciness and mix it well. Now add all the veggies and ginger slices.

Let it simmer for about 5-7 minutes on medium heat until the veggies are tender. Add the extra firm tofu and mix it gently to ensure that the tofu does not crumble. Thai red curry is ready, now you can add some basil leaves if you like.

Variations

Spiciness: About 2 tablespoons of paste makes a mild curry and 3 tablespoons of it will make a curry of medium spiciness. So you can adjust it based on your preference.

In case you end up making a spicy Thai red curry, you can reduce the spiciness by adding some more coconut milk. If you are out of coconut milk, add some regular milk or cream.

Thai green curry: You can also make Thai green curry using grren curry paste.

Serving suggestions

This vegan Thai red curry is best served with hot rice like basmati rice, wild rice, jasmine rice, and even quinoa. I also ensure to make and refrigerate the Thai tea a day prior so that I can complement my Thai meal with a refreshing chilled Thai iced tea.

Storage

Any leftover Thai red curry can be stored in the fridge for 3-4 days. When you are ready to eat, you can reheat it in the microwave, Instant Pot, or stovetop.

You can also freeze it in a freezer-safe container for about three months. Before eating, thaw the curry and reheat it in on stovetop.

If you enjoyed this recipe, you may also like

• Instant Pot Thai iced tea
• Mixed vegetable casserole
• Tofu soup

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📖 Recipe