Vegan Thai Red Curry

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Waking up to a gloomy sky and wet weather always takes a toll on me. On days, when I am feeling down, and a bit depressed, whipping up a tasty, comforting meal acts as a relaxing retreat, soothes my soul and helps me get through. A quick curry always hits the spot, and this Vegan Thai Red curry is no exception!

Crisp-tender, colourful vegetables and tofu are cooked in a fragrant, luxuriously creamy coconut broth for a hearty, satisfying, and plant-based meal.
WHAT IS THAI CURRY PASTE?

Traditionally, Thai red curry paste is made with lemongrass, shallots, garlic, spicy dried red chillies, peppercorns, kaffir lime zest, cilantro roots and fermented shrimp paste.

IS THAI RED CURRY PASTE VEGAN?

Not all store-bought Thai red curry pastes are vegan, as most of them contain shrimp paste. I like to use the brand Thai Kitchen because it is vegan, and easy to find in most well-stocked grocery stores.
WHY YOU WILL LOVE THE RECIPE?
  • An Easy One-Pan Dinner : Easy, comforting and flavorful, this Thai Red Curry is made in one pan, making it an incredible weeknight meal the whole family will love.
  • Bursting with Flavors : From the aromatic Thai red curry to the rich coconut milk to the zesty lime, this dish is packed with vibrant and bold flavors that delivers comfort in every bite.
  • Extremely Adaptable : Feel free to switch any vegetables based on what you have on hand. Broccoli, cauliflower, butternut , sweet potato, zucchini, and spinach all work well. (Adjust the cooking times accordingly). You can also swap the tofu for chickpeas, or tempeh, and even adjust the spice level as per your taste.


If you are looking for more Vegetarian recipes, then don't forget to check the following: :
SOME EXTRA TIPS
  • For a creamy curry, always choose full-fat coconut milk instead of the light version.
  • The leftovers keep well for up to 3 days in an air-tight container in the refrigerator. And, it tastes even better the next day as the flavours meld together, making it perfect for meal prep!


If you made this Vegan Thai Red Curry, I would love to know how it turned out! Please let me know by leaving a comment below.



Vegan Thai Red Curry Vegan Thai Red Curry
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 429kcal




Ingredients:
  • 2 Tablespoons coconut oil
  • 1 Tablespoon ginger, grated
  • 2 cloves garlic, minced
  • 2 Tablespoons red curry paste
  • 1 can full-fat coconut milk
  • 1 red bell pepper, sliced into strips
  • 1 cup mushrooms, sliced in halves
  • 1 carrot, thinly sliced
  • 1 cup snap peas
  • 1 block extra firm tofu
  • 2 teaspoons light brown sugar
  • Salt, to taste
  • 2 teaspoons lime juice
  • Red Thai Chillies, for garnishing
  • Chopped peanuts, for garnishing
  • Cooked white rice, for serving

Instructions:
  1. Heat the coconut oil in a large, deep skillet over medium heat.
  2. Add the minced ginger and garlic and saute for 1 minute until fragrant.
  3. Stir in the red curry paste and fry for 2-3 minutes.
  4. Add the coconut milk, sliced bell peppers, mushrooms, carrots, tofu, salt, brown sugar.
  5. Stir everything and bring to a simmer over medium-high heat, then reduce to low-medium. Simmer for 5 minutes.
  6. Add the snap peas and simmer for 3-4 minutes.
  7. Adjust the salt, if required and then add in the lime juice.
  8. Serve the curry over cooked white rice and top with chopped peanuts, chopped chillies alongside lemon wedges.

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