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

Vegan Thai Red Curry

If you’re looking for hearty lunch/dinner ideas packed with veggies, this delicious Thai Red Curry is for you! Serve it alongside basmati rice and I’m sure you’ll want to make it again. 🙂

I first wanted to make my own red paste but couldn’t find all the necessary ingredients – so I ended up buying a small tub of it instead. 😅

You can easily find it in your local Asian groceries – just 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.