byAndrew Olson
I’m lucky enough to live in a city where there are several amazing vegan-friendly Thai restaurants; green curries, yellow curries, red curries, tom yum soup, pad see ew, pad Thai, and of course Thai iced tea with coconut milk. Amazing vegan Thai food is never more than a few blocks away.
Naturally, I’ve been inspired to start exploring Thai cooking at home lately, and I thought I’d share my recipe for a classic Thai curry: a coconut-based red curry with plenty of veggies and tofu. It’s super easy to make (like 25 minutes from start to finish) and the flavors are incredibly authentic.
Now, the biggest component of a Thai curry recipe is the curry paste, which gives the dish its distinctive flavor and color. Normally I would have you hunt down kaffir limes and lemongrass and have you grind out the paste yourself in a mortar and pestle… but not today. As I was searching through the grocery store for all these crazy ingredients with the intention of making my own paste, I found this stuff:
Surprisingly, it’s made with nothing a handful of real ingredients, it’s available pretty much everywhere, costs 3 bucks, and tastes almost as good as homemade curry paste. As much as I hate the principle of using pre-made foods in jars, this is a worthwhile exception… unless you actually enjoy spending 4 hours looking for kaffir limes, this Thai Kitchen curry paste is perfect.
Makes 3-4 servings
Ingredients:
- 1 small yellow onion
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 red bell pepper
- 1 cup sliced mushrooms
- 3 tablespoons red curry paste
- 12 oz light coconut milk
- 1-2 tablespoons soy sauce
- 12 oz extra firm tofu
- 1-2 thai chilis
- 1 lime (juice + zest)
- 8 basil leaves
- Brown basmati rice, for serving
Step One
Finely mince the onion, garlic, and fresh ginger. Add these to a large skillet over medium heat with a splash of water and allow to soften for about 5 minutes, until the onions turn slightly translucent.
Step Two
Next, add in a sliced red bell pepper and sliced crimini mushrooms along with about 3 tablespoons of the infamous red curry paste and stir until the paste is evenly coating the veggies.
Meanwhile, you should probably start cooking some rice unless you already have leftovers.
Step Three
Add in the coconut milk and soy sauce. A classic thai curry would have fish sauce, but since that isn’t quite going to cut it in our vegan version, soy sauce is an excellent substitute. Stir for a minute or two until the paste has dissolved into the liquid and everything is looking beautiful.
Step Four
Cut the extra firm tofu into fairly large cubes and use a paper towel to squeeze out some excess water. Toss these into the pan along with the juice and zest of 1 lime and, if you’d like extra heat, 1-2 minced red thai* chilis.
* If the thai chili plant in your garden is languishing as badly as mine and doesn’t actually have any chilis yet, feel free to substitute Anaheim, jalapeño, or anything else you have on hand.
Step Five
Finally, allow this to simmer uncovered for at least 15 minutes, until the curry reduces and becomes slightly thicker, then add in a few sliced fresh basil leaves and cook for just another minute or so. At this point, give it a taste and add some salt or more curry paste if needed. When it’s perfect, ladle over fresh brown rice and enjoy.
PRINT THIS
52 Comments
Leave a ReplyI may have just changed the dinner menu.
Reply
That’s what I like to hear! 😀 I hope you enjoy the recipe, Anne!
Reply
I LOVE Thai curry and I agree with you about the labor involved in homemade. Plus I would have to travel too far to get the ingredients and pay a premium price that is out of my budget anyway. Thanks for this recipe, it looks very doable and (importantly) affordable. YUM!
Reply
Love making Thai food at home! I actually bought a kaffir lime tree online, just so I could have the leaves ready for making my own curry paste and tom yum soup.
Sadly, my Thai basil looks about as happy as yours…not even any flowers yet!
Reply
Haha, growing your own kaffir lime tree? That’s some serious dedication.
Ah, we just have to be patient. I’m sure in 2 months I’ll have more thai chilis than I could eat in the next 5 years 🙂
Reply
It was a bit of a splurge having one sent to me, but now I’m glad I did. I love just picking the leaves off and smelling Thailand.
See AlsoCreamed Corn Without Cream RecipeIt Doesn't Get Easier Than These 50 Whole Food Plant-Based Recipes with 5 Ingredients or LessBenne Wafers Recipe (Sesame Seed Cookies)Winter Citrus and Red Chicories Salad RecipeAnd that is very true. We’ll just have to come up with some other recipes that use Thai chilis!
Reply
I want to make Thai curry dish, but first I need a bit more information. Are there known levels of heat in the red, green and yellow curry paste?
Thanks so much.
Reply
Andrew, this sounds delicious! I’m going to get brave and give it a try! (I say brave bc I’m not a fan of spicy food)
Reply
Very cool, Catherine! Honestly, I didn’t find the chili paste to be very hot at all. It’s more about the fresh chilis that you add into the dish that will determine the heat level, so feel free to omit those if you aren’t a fan of the spiciness.
Reply
This looks soo delicious! Sharing this recipe link with a vegetarian friend♥ She is gonna love this cuz she is a vegetarian, loves tofu and curry! Thanks!
Reply
Oddly, the Thai Kitchen red curry paste sold here in Switzerland is not vegan (it contains fish sauce). I was about to warn you about this, but first I looked up their US website and saw that over there it IS vegan. Now I feel cheated! A word of warning to readers abroad though; familiar-looking products are not always the same everywhere.
Reply
Oh bummer! Yes the one here actually says “vegan” on the front and doesn’t have fish sauce. That’s disappointing. I guess you’ll have to hunt down those kaffir limes and make your own… 🙂
Reply
This was yummy!!! Thank you for the recipe!! I will definitely make it again!
Reply
I make this exact dish that I came up with on my own, only addition is 2 TBS coconut sugar. The sweetness makes everything pop.
Reply
Ooh, I actually think a little sweetness could go a long way in this curry. That’s a great idea and I’ll try it next time I make this one. Thanks for the suggestion!
Reply
I made this to have with some friends tonight and everyone enjoyed it! I added some snow peas, bamboo shoots, water chestnuts and a little coconut sugar – so colourful and tasty. Thanks for the recipe!
Reply
Andrew this recipe looks amazing! After my trip to Thailand last year I’m more obsessed than ever with Thai food lol.
This is my go to red curry paste – love it! Pinning!Reply
I made this one tonight, except mine was with mushrooms, eggplant, green beans and carrot strands, and served over rice noodles. Yum! It ended up extra spicy since I used a red jalapeño pepper that was extremely hot! Awesome recipe, as usual! 😀
Reply
Wow!!! Make this today!!! I loved it. I made one substitution since I did not have a hot pepper…1 tsp of sriracha did the trick. I will definitely be making this again. Thanks, Andrew.
Reply
I am making this for dinner tonight. I just sampled it and it is amazing! Thank you for sharing this recipe.
Reply
Plan to make this tonight – does it store well?? I am thinking for lunches all week 🙂
Reply
I really couldn’t say how long it stores. I think I finished the leftovers the next day. Should last 2-3 days at least, though!
Reply
I just made this and it is so delicious!!
Reply
Thanks Andrew!! Has anyone ever tried to freeze it? …not sure how tofu does thawing 🙂
Reply
Made this last night and had the leftovers for lunch today! Great flavor and so easy to make! We will definitely be adding this to the regular rotation of 1IC recipes in our kitchen!
A question – the mushrooms gave off their juice while the curry was simmering and it was a tad watery. Would you recommend sauteeing those with the onions so that the juice can reduce or is that liquid needed in the end?
Reply
hi andrew! i made this for my lunches at work all week so i doubled it but it was SO great. i cannot rave about it enough. i put it over jasmine rice. i didnt get sick of it at all after 5 days either and it stored super well. i cant wait to make it again! thank you!
Reply
Nice! I’m glad you liked it, Gina. Thanks for reporting back and letting us know that it keeps for so long!
Reply
Why lite coconut milk? Did full fat make the curry too thick??
Reply
Yes, it would be too thick and add a ton of extra fat. You can always cut a can of full-fat into lite by mixing with equal parts water.
Reply
I made this tonight and it was wonderful!!!! It is being added to the make again list!!
Reply
It was one of the best thai red curry i have ever made! Thank you for the recipe!
Reply
Nice! I’m so glad you liked it, Elif! 🙂
Reply
I just made this Thai soup and you blow my mind. Knock my socks off craziness. Yesterday I had the mushroom soup and my husband thinks the food I am serving him is from a restaurant.
I just had to tell you that on behalf of my whole family and myself…
We love you.
Thank you for your deliciousness.
XoxoxReply
Oh, I’m so happy to hear that! Thank you, Keri 🙂
Reply
I am not usually a big fan of tofu but that recipe was excellent. I didn’t have red curry paste but I had the green. Delicious. I used firm organic tofu and added snow peas. Bonus: there is leftover for tomorrow’s lunch! 😉
Reply
Very cool! I’m glad to hear this also works well as a green curry.
Reply
I followed your recipe but with a different brand of red curry paste (which I used earlier but failed). It turned out to be the best red curry on par with restaurant made. Thanks a bunch for your awesome recipe.
Reply
Yay! 🙂 I’m so glad to hear that it turned out well for you.
Reply
This was amazing! I’ll be making again.
I left out a couple of ingredients that I did not have on hand — mushrooms, chilis, and basil leaves — but it was still excellent!
Reply
Made this tonight with full fat organic coconut milk and it was delicious! This definitely is a keeper. Thank you.
Reply
I made this tonight and it was fantastic, especially since I got to use up some extra creminis I had sitting in my fridge. I changed a few things: pan-fried the tofu first and added bean sprouts, and since I didn’t have chilis I used some sriracha to pump the spice a bit. I’m soooo looking forward to leftovers. Great recipe; I’ll use it again!
Reply
I am thinking of making this. Can I use canned mushrooms instead of fresh?
Reply
I have never seen canned mushrooms, but I’m sure that would be fine.
Reply
This is the best tofu thai red curry I have had, including restaurant ones !
I added my own twist by adding a tbsp of crunchy peanut butter towards the end ,which deepened the flavour even further.Reply
Nice! I’m so glad you liked it. 🙂 Peanut butter sounds like an amazing addition.
Reply
Oh My Goodness!!!
I made this for dinner last night – so AMAZING!!!Thank you for your recipe – it’s now a favourite in our home!
Reply
The curry was great and I had a little more veggies!
Reply
Awesome, Lori! I’m so glad you liked it… more veggies is always a good thing 🙂
Reply
YES! So much yes. This exceeded expectations and really was quite simple. THANK YOU!
Reply
That is awesome to hear, Liz! 🙂 I’m so glad you enjoyed this one!
Reply
I have been making this recipe for more than two years now, every time I make for guests I get so many compliments! I’ve been to numerous Thai restaurants in San Diego and L.A. and nothing compares to this recipe. Since Thai chilies are very hard to find where I live, I substitute it with 1 chile serrano or (my favorite) 1/4 tsp red chili powder that I got it from a middle eastern store.
Thank you for this amazing recipe!
Reply
Oh, that’s so cool. I’m glad you like it so much… thanks for taking the time to let me know, it made me really happy to hear that 🙂
Reply
