Vegan Thai Red Curry

Name: Vegan Thai Red Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 onion ((cut into large petals)); 1 small zucchini ((sliced)); 1.5 cups sliced bell peppers; 1/8 teaspoon salt; 1 tablespoon olive oil; 3 cloves garlic ((chopped)); 1/4 cup red curry paste ((make sure it's vegan)); 2 cups coconut milk; 1 tablespoon soy sauce; 1 tablespoon jaggery (or sugar); Salt ((only add if your curry paste isn't salted)); 200 gm. tofu ((7 oz.)); Cilantro ((to garnish)); Lime/Lemon ((to garnish))

type - Main Dish

tag - Curry, thai, Tofu

Vegan Thai Red Curry

If you’re a fan of Asian food (and particularly Thai food) and are looking for a hearty, veggie-packed lunch or dinner idea, this delicious Vegan Thai Red Curry is for you! Serve it alongside some basmati rice and you’ll be craving it again and again.

I’ll admit, I initially set out to make my own red curry paste from scratch but couldn’t find all the necessary ingredients. Instead, I ended up buying a small tub of pre-made red curry paste from my local Asian grocery store. It’s super convenient and saves a lot of time (make sure it’s vegan).

Let’s go!

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Vegan Thai Red Curry Recipe

Easy and delicious vegan thai red curry recipe.

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Course -Dinner, Lunch

Cuisine -Thai

Keyword -curry, thai red curry

Prep Time -10 minutes

Cook Time -20 minutes

Total Time -30 minutes

Servings - people

Calories -698kcal

Author -Veganbell

Recipe Video

Ingredients

1 tablespoon olive oil
1 onion (cut into large petals)
1 small zucchini (sliced)
1.5 cups sliced bell peppers
1/8 teaspoon salt
1 tablespoon olive oil
3 cloves garlic (chopped)
1/4 cup red curry paste (make sure it's vegan)
2 cups coconut milk
1 tablespoon soy sauce
1 tablespoon jaggery (or sugar)
Salt (only add if your curry paste isn't salted)
200 gm. tofu (7 oz.)
Cilantro (to garnish)
Lime/Lemon (to garnish)

Instructions

Set a large pan over medium heat. Add oil.
Once it's hot, add onion + zucchini + bell peppers + salt. Stir-sauté for 4-5 minutes, or until the veggies turn soft.
Remove the veggies from the pan and set them aside.
To the same pan, add oil + garlic. Stir-sauté for 1-2 minutes, or until the garlic is golden.
Add the red curry paste. Mix well and sauté for 3-4 minutes.
Next, add the coconut milk + soy sauce + jaggery (or sugar).
Stir and mix continuously until the mixture is smooth.
Add the sauteed veggies back into the pan.
Add tofu. Stir and mix until the curry starts to simmer.
Cover the pan and let it simmer for 4-5 minutes over medium heat.
Thai red curry is ready. Garnish with cilantro and lemon/lime and serve alongside rice.

Notes

The nutrition chart does not contain macros from rice.

Nutrition

Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Vegan Thai Red Curry recipe, check out this delicious Chickpea Tofu Curry I posted earlier.

If you like to support me and my work, check out my Indian Vegan Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!

Thanks for stopping by! 🙂

Keywords: vegan asian recipes, thai red curry recipe, vegetable red curry, coconut milk curry, rice bowl, rice and curry, plant-based curry, hearty and filling dinner idea, tofu curry recipe