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Vegan Thai Red Curry

A vibrant and flavorful Vegan Thai Red Curry made with tofu, fresh vegetables, creamy coconut milk, and red curry paste. It's a perfect weeknight dinner—rich, spicy, and completely plant-based.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: thai, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 2 tbsp Thai red curry paste adjust to spice preference
  • 1 can 13.5 oz coconut milk (full fat for creamier texture)
  • 1 tsp brown sugar
  • 1 tbsp vegan fish sauce or soy sauce as substitute
  • Salt to taste
  • 1 block 14 oz firm tofu, pressed and cubed
  • 1/2 cup baby corn halved
  • 1/2 cup snap peas
  • 1 small carrot thinly sliced
  • 1/2 red bell pepper sliced
  • 1/2 cup mushrooms halved
  • Juice of 1/2 lime
  • 1 red chili sliced (optional, for heat)

Method
 

  1. Prepare the tofu: Press tofu for at least 10 minutes to remove excess moisture. Cut into cubes and set aside.
  2. 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.
  3. Add curry paste: Stir in the red curry paste and cook for 1 minute to release the flavors.
  4. Create the base: Pour in the coconut milk and stir until combined. Add brown sugar, vegan fish sauce, and a pinch of salt.
  5. 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.
  6. Simmer: Let the curry simmer for 10–12 minutes, or until vegetables are tender and tofu has absorbed the flavors.
  7. Finish with lime: Turn off the heat and squeeze in fresh lime juice. Add red chili slices if using.
  8. Serve: Ladle the curry over jasmine rice or rice noodles and enjoy hot.

Notes

Curry paste spice level varies by brand. Start with less and add more if needed.
For added crunch, garnish with crushed peanuts or fresh basil leaves.
This dish is naturally gluten-free if using certified GF soy sauce.