Vegan Thai Red Curry
If you’re craving something cozy, creamy, and bursting with flavor, this Vegan Thai Red Curry might just become your new favorite dinner. It’s easy to make, packed with fresh veggies, and simmered in a velvety coconut-based sauce infused with Thai red curry paste. Whether you’re a long-time vegan or simply exploring plant-based meals, this dish delivers big on taste without the need for meat or dairy.
What Makes Thai Red Curry So Special?
Thai cuisine is famous for its balance of sweet, spicy, salty, and sour flavors—and red curry is a classic example. The red curry paste typically includes red chilies, lemongrass, garlic, galangal, and spices, giving the dish its signature bold aroma and vibrant color.
In this vegan version, we skip the fish sauce (used in traditional recipes) and instead use soy sauce or tamari for umami. The result? All the flavor, none of the animal products.
Key Ingredients You’ll Need
1. Thai Red Curry Paste:
Look for a vegan-friendly brand (some contain shrimp paste). If you’re adventurous, you can even make your own.
2. Coconut Milk:
Use full-fat canned coconut milk for a rich, creamy texture.
3. Fresh Veggies:
Common choices include bell peppers, carrots, zucchini, snap peas, mushrooms, and baby spinach. Feel free to mix and match based on what’s in your fridge.
4. Tofu or Chickpeas:
For protein, toss in crispy tofu or a can of chickpeas. Tofu soaks up the curry flavor beautifully.
5. Aromatics & Seasonings:
Garlic, ginger, a dash of lime juice, soy sauce, and maple syrup (for subtle sweetness) help build a rich flavor profile.
How to Make Vegan Thai Red Curry
Step 1: Sauté the Aromatics
In a large pan or wok, heat a bit of oil. Add minced garlic and ginger, and cook for about a minute until fragrant.
Step 2: Add the Curry Paste
Stir in 2–3 tablespoons of Thai red curry paste and sauté it briefly to release the oils and deepen the flavor.
Step 3: Add Veggies & Coconut Milk
Pour in a can of coconut milk and stir until the curry paste is fully incorporated. Toss in your chopped vegetables and tofu/chickpeas. Let everything simmer for 10–15 minutes until the veggies are tender.
Step 4: Season and Finish
Add a splash of soy sauce or tamari, a squeeze of lime juice, and a touch of maple syrup to balance the spice. Taste and adjust as needed.
What to Serve It With
Serve your red curry over a bed of jasmine rice, brown rice, or rice noodles. Garnish with chopped cilantro, fresh basil, or crushed peanuts for extra texture and freshness.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Customizable with your favorite veggies
- Freezer-friendly and meal-prep approved
- Packed with nutrients, flavor, and warmth
Final Thoughts
This Vegan Thai Red Curry is a hearty, soul-soothing dish that’s perfect for weeknight dinners or entertaining guests. It’s proof that plant-based meals can be just as rich, comforting, and satisfying as their meat-based counterparts. Once you try it, it’s likely to become a staple in your kitchen.
Tip: Make extra—you’ll want leftovers
Vegan Thai Red Curry
Ingredients
Method
- Prepare the tofu: Press tofu for at least 10 minutes to remove excess moisture. Cut into cubes and set aside.
- Sauté aromatics: Heat coconut oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Add curry paste: Stir in the red curry paste and cook for 1 minute to release the flavors.
- Create the base: Pour in the coconut milk and stir until combined. Add brown sugar, vegan fish sauce, and a pinch of salt.
- Add tofu and vegetables: Gently add tofu cubes, baby corn, mushrooms, carrot slices, red bell pepper, and snap peas. Stir to coat everything in the sauce.
- Simmer: Let the curry simmer for 10–12 minutes, or until vegetables are tender and tofu has absorbed the flavors.
- Finish with lime: Turn off the heat and squeeze in fresh lime juice. Add red chili slices if using.
- Serve: Ladle the curry over jasmine rice or rice noodles and enjoy hot.
