Thai Fresh Vegan Red Curry Recipe
This curry is a total flavor bomb, combining the creaminess of coconut milk with the bold kick of Thai red curry paste—it’s comfort food that keeps things exciting. Plus, it’s packed with colorful veggies and crispy tofu, making it both nourishing and satisfying without feeling heavy!
I adore preparing colorful dishes like my delicious Vegan Thai Red Curry. It’s a special dish I shared with my friends, packed with the flavors of smoky red and yellow bell peppers, zucchini, and baby corn, as well as coconut milk, which always infuses the meal with a sweetness that marries the flavors of its complex base together.
The stars of the dish are the subtle acidity and anise-like flavor of the basil, which really packs the punch that makes the coconut and the cream of the curry bind together.
Ingredients
Coconut oil is rich in healthy fats, which means it provides energy and makes food taste good.
Spicy, aromatic, and savory notes blend together in this paste to impart flavor to the dish.
Coconut milk: contributes creaminess and richness, balancing the spice with the sweetness.
Tofu (firm): A wonderful provider of plant protein and texture.
Thai basil: It gives the dish an aromatic, peppery kick and freshness.
Sweet Bell Peppers: They add bright colors to the dish and are a good source of vitamins A and C.
Maple Syrup: Sweetness complements the spiciness.
Ingredient Quantities
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, julienned
- 8 oz baby corn, drained
- 14 oz can coconut milk
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari
- 1 teaspoon lime juice
- 1 cup fresh Thai basil leaves
- 1 cup snow peas
- 1 block (14 oz) firm tofu, diced and fried
- Cooked jasmine rice, for serving
- Salt, to taste
- Lime wedges, for garnish
Instructions
1. In a large saucepan, over medium heat, warm the coconut oil. Then add the onion, diced, and sauté until it becomes translucent, which should take about 3 minutes.
2. Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant.
3. Combine the Thai red curry paste and cook for another minute, letting the flavors meld together.
4. Add the bell peppers, zucchini, carrots, and baby corn, cut and sliced as described above. Stir-fry for about 5 minutes, until the vegetables start to soften.
5. Add the coconut milk and mix well. Heat the combination over medium heat until it reaches a gentle simmer.
6. Combine the following ingredients: \n \n – maple syrup\n – soy sauce or tamari\n – lime juice\n \n Stir to mix, and let simmer for 5 more minutes.
7. Include the snow peas and carefully fold in the cubed, fried tofu; allow all the ingredients to heat up together for about 2-3 minutes.
8. Incorporate the fresh Thai basil leaves, and cook for 1 minute more. By then, the leaves should have just wilted but not turned limp.
9. Savor the flavor of the curry, then adjust the salt to your liking. You want everything to be harmonious and well balanced.
10. Present the curry atop jasmine rice, which has been cooked to fluffy perfection. And for a little extra oomph, serve it with lime.
Equipment Needed
1. Large saucepan
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
FAQ
- What can I use instead of coconut oil?If you don’t have coconut oil, you can replace it with olive oil or any other neutral oil you have on hand.
- Is there a non-spicy alternative to Thai red curry paste?To lessen the combustion level, you might use a smaller quantity of curry paste or consider a version of the paste that is specifically labeled as mild.
- Can I make this curry with different vegetables?Certainly! Any vegetables you want can be used; simply modify the cooking time so they are tender.
- What type of tofu is best for this recipe?Tofu with a firm texture is the recommended type because it holds its shape exceptionally well when frying. Furthermore, it is very good at picking up all of the great flavors of the curry.
- Can I replace tofu with another protein source?Certainly, if you wanted a different texture, you could use tempeh or seitan instead. Or, you could just boost the number of vegetables you use for a plant-based protein alternative.
- How can I make this curry gluten-free?Make sure to use tamari in place of soy sauce, as tamari is usually free of gluten.
- What is the best way to store leftovers?Any remaining curry should be stored in an airtight container in the fridge. It should keep for about 3 days. When you’re ready to eat it, reheat it gently on the stove.
Substitutions and Variations
Substituting coconut oil for other oil: Replace 1 tablespoon coconut oil with another kind of oil.
Use 3 tablespoons of red chili paste or 3 tablespoons of a combination of chili powder and garlic to make Thai red curry paste.
Coconut aminos can be used in place of soy sauce or tamari for a soy-free version. Replace them with 2 tablespoons of coconut aminos.
Substitute firm tofu with 1 block of tempeh or 1.5 cups of chickpeas for a different texture and flavor.
If Thai basil cannot be sourced, substitute 1 cup of fresh cilantro or standard basil for it.
Pro Tips
1. Prep Before You Start: Have all your ingredients prepped and ready to go before you start cooking. This includes chopping your vegetables, grating the ginger, and frying the tofu. This will make the cooking process smoother.
2. Control Heat Levels: When frying tofu, ensure it’s crispy by using a paper towel to remove excess moisture before adding it to hot oil. This helps the tofu become golden brown and deliciously crispy.
3. Enhance the Aromatics: To deepen the flavors, consider blooming the Thai red curry paste—cook it in the oil until it’s slightly darker and fragrant. This step boosts the overall flavor of your curry.
4. Coconut Milk Consistency: If you prefer a thicker curry, use full-fat coconut milk. If you’d like it thinner, consider adding a splash of vegetable broth or water to reach your desired consistency.
5. Balance the Flavors: Taste and adjust the seasoning before serving. If it feels too spicy or lacks depth, a pinch more maple syrup or lime juice can help balance out the flavors. Additionally, freshly ground black pepper can provide an extra kick if needed.
Thai Fresh Vegan Red Curry Recipe
My favorite Thai Fresh Vegan Red Curry Recipe
Equipment Needed:
1. Large saucepan
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup carrots, julienned
- 8 oz baby corn, drained
- 14 oz can coconut milk
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari
- 1 teaspoon lime juice
- 1 cup fresh Thai basil leaves
- 1 cup snow peas
- 1 block (14 oz) firm tofu, diced and fried
- Cooked jasmine rice, for serving
- Salt, to taste
- Lime wedges, for garnish
Instructions:
1. In a large saucepan, over medium heat, warm the coconut oil. Then add the onion, diced, and sauté until it becomes translucent, which should take about 3 minutes.
2. Add the minced garlic and grated ginger to the pan and sauté for another 1-2 minutes until fragrant.
3. Combine the Thai red curry paste and cook for another minute, letting the flavors meld together.
4. Add the bell peppers, zucchini, carrots, and baby corn, cut and sliced as described above. Stir-fry for about 5 minutes, until the vegetables start to soften.
5. Add the coconut milk and mix well. Heat the combination over medium heat until it reaches a gentle simmer.
6. Combine the following ingredients: \n \n – maple syrup\n – soy sauce or tamari\n – lime juice\n \n Stir to mix, and let simmer for 5 more minutes.
7. Include the snow peas and carefully fold in the cubed, fried tofu; allow all the ingredients to heat up together for about 2-3 minutes.
8. Incorporate the fresh Thai basil leaves, and cook for 1 minute more. By then, the leaves should have just wilted but not turned limp.
9. Savor the flavor of the curry, then adjust the salt to your liking. You want everything to be harmonious and well balanced.
10. Present the curry atop jasmine rice, which has been cooked to fluffy perfection. And for a little extra oomph, serve it with lime.