Vegan Thai Red Curry

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Vegan Thai Red Curry Recipe

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!

Vegan Thai Red Curry Paste Recipe
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Vegan Thai Red Curry Recipe

Easy and delicious vegan thai red curry recipe.
Pin Recipe
Course -Dinner, Lunch
Cuisine -Thai
Keyword -curry, thai red curry
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -3 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

  1. The nutrition chart does not contain macros from rice. 

Nutrition

Sodium: 461 mg | Calcium: 204 mg | Vitamin C: 121 mg | Vitamin A: 5607 IU | Sugar: 17 g | Fiber: 7 g | Potassium: 677 mg | Calories: 698 kcal | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Saturated Fat: 30 g | Fat: 43 g | Protein: 20 g | Carbohydrates: 64 g | Iron: 10 mg
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 enjoy reading and cooking from Veganbell, check out VeganRicha‘s incredible Vegan Dragon Chicken Soycurls recipe.

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Hi, I'm Neelam. Welcome to Veganbell.
I started this food blog to share easy vegan recipes with everyone.

If you enjoy my recipes, please share them with your friends & families. I don't run google ads here, nor do I write long content to please the SEO. So I really appreciate your support.

Happy cooking! :)

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