I’m sharing my Vegan Thai Red Curry recipe that brings together pantry staples, bold aromatics, and a fast one pot approach to simplify weeknight cooking.

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I fell in love with this Vegan Thai Red Curry the first time I combined bold red curry paste with silky coconut milk. It’s spicy but not showy, rich without feeling heavy, and every spoonful keeps you guessing.

I make it when I want dinner that seems fancy but actually comes together easy, the kind of dish guests sneak bites of while I pretend not to notice. Some folks call it Veggie Red Curry, some just call it dinner, but whatever you name it, it has a way of disappearing fast.

Try it once, youll probably tweak it and make it your own.

Ingredients

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Red curry paste: Fiery, aromatic blend adding heat and depth, mostly spices not much nutrition.
Coconut milk: Creamy full fat coconut provides rich saturated fat and silky coconut sweetness.
Firm tofu: Gives plant based protein, absorbs curry flavors, mild and filling.
Mixed vegetables: Adds fiber, vitamins, crunch and color, keeps dish fresh and balanced.
Lime juice: Bright acid that cuts richness, adds sour tang and freshness.
Thai basil: Sweet peppery basil gives fragrant lift, slightly spicy perfume to curry.
Soy sauce or tamari: Umami salty backbone, boosts savory flavors, use sparingly for balance.
Lemongrass and kaffir lime: Citrus aromatics, floral zesty notes, tiny amounts transform overall aroma.

Ingredient Quantities

2 tbsp red curry paste (store bought or homemade)

1 (14 oz / 400 ml) can full fat coconut milk

1 tbsp neutral oil (vegetable or coconut)

1 block firm tofu about 14 oz / 400 g

1 medium onion

3 garlic cloves

1 tbsp fresh ginger

3 cups mixed vegetables e.g. bell pepper, carrot, zucchini, broccoli, snap peas, mushrooms

1 cup vegetable broth or water

2 tbsp soy sauce or tamari

1 tbsp brown sugar or palm sugar

2 tbsp lime juice (about 1 lime)

4 kaffir lime leaves optional

1 stalk lemongrass optional

handful Thai basil leaves

small bunch fresh cilantro optional

1-2 red chilies or 1 tsp chili flakes optional

salt to taste optional

cooked jasmine rice or rice noodles for serving optional

How to Make this

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1. Press the tofu for at least 15 minutes, then cut into cubes; pat dry and set aside. Prep the onion, mince the garlic and ginger, chop the mixed vegetables into bite sized pieces, slice the red chilies if using, tear the kaffir lime leaves and bruise the lemongrass stalk so the flavor comes out.

2. Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat. Add the tofu and fry until golden on all sides, about 6 to 8 minutes. Transfer tofu to a plate and keep the oil in the pan.

3. In the same pan add the remaining oil if needed, then sauté the onion, garlic, ginger, bruised lemongrass and chilies for 2 to 3 minutes until fragrant and onion softens. If using, tuck in the kaffir lime leaves now.

4. Stir in 2 tablespoons red curry paste and fry it with the aromatics for about 30 to 60 seconds to bloom the spices. Scoop a few tablespoons of the coconut cream from the top of the can if you want a richer curry and stir that in to loosen the paste.

5. Pour in the rest of the 14 oz can of full fat coconut milk and 1 cup vegetable broth or water. Add 2 tablespoons soy sauce or tamari, 1 tablespoon brown sugar or palm sugar, and bring to a gentle simmer.

6. Add the heartier vegetables first, like carrots and broccoli, simmer for 3 to 5 minutes, then add quicker cooking veg such as bell pepper, zucchini, snap peas and mushrooms so everything finishes at the same time. Simmer until vegetables are tender but still have a little bite, about 4 to 6 more minutes.

7. Return the fried tofu to the pan, stir to coat and heat through. Taste and adjust seasoning with salt if needed, extra soy sauce for saltiness, or a pinch more sugar if you want balance. If the sauce is too thin, simmer a few minutes to reduce and thicken.

8. Turn off the heat and stir in 2 tablespoons lime juice, a handful of Thai basil leaves and chopped cilantro if using. Remove and discard the lemongrass stalk and whole kaffir lime leaves before serving.

9. Serve hot over cooked jasmine rice or rice noodles, garnish with extra basil, cilantro and sliced red chilies or chili flakes for more heat. Quick tips: pressing the tofu and frying it first gives great texture, bloom the curry paste in oil for deeper flavor, and add vegetables in stages so none get mushy.

Equipment Needed

1. Large skillet or wok (12-inch), for frying tofu and simmering the curry
2. Tofu press or heavy plate plus several layers of paper towels, to press out moisture from the tofu
3. Sharp chef’s knife, for chopping onion, veg, ginger and slicing chilies
4. Cutting board, big enough to work on and easy to clean
5. Spatula and tongs, spatula to stir and bloom the paste, tongs to turn the tofu
6. Measuring cups and spoons, for coconut milk, broth, soy sauce, sugar and lime juice
7. Mixing bowls and a plate, one bowl for prep and a plate to rest the fried tofu on
8. Wooden spoon or silicone spatula and a ladle, for stirring the sauce and serving over rice

FAQ

Q: Can I use light coconut milk instead of full fat? A: Yes you can, but the curry will be thinner and less creamy. If you only have light milk, simmer a bit longer to reduce, or stir in a spoon of coconut cream or 1 tsp cornstarch mixed with water to thicken it up.

Q: How do I keep the tofu from falling apart or getting soggy? A: Press the tofu 15 to 30 minutes to remove extra water, cube it, then toss in a little cornstarch and pan fry or bake till golden. That helps it stay firm in the curry. You can also marinate briefly in soy sauce for more flavour.

Q: Is this recipe gluten free and vegan safe with store bought curry paste? A: The recipe itself is vegan, but some store bought red curry pastes have shrimp paste or gluten. Always check the label or use a certified vegan paste or make a quick homemade paste so theres no hidden fish or gluten.

Q: What vegetables work best and when should I add them? A: Use a mix of firm and soft veg. Add carrots and broccoli earlier because they take longer, then bell peppers, zucchini, mushrooms and snap peas near the end so they stay crisp-tender. Generally simmer 5 to 10 minutes after adding coconut milk depending on how soft you like them.

Q: Can I make this ahead or freeze it? A: Yes the flavours often deepen if it sits a few hours or overnight, but tofu gets softer when stored or frozen. Reheat gently, add a splash of broth if it thickened, and finish with lime juice and fresh herbs right before serving for brightness.

Q: How do I balance the curry if its too spicy, salty or bland? A: If too spicy add a little sugar or coconut milk, if too salty add more coconut milk or a splash of water and some lime juice to cut it. If bland add a bit more soy, lime juice or a pinch of sugar. Taste as you go, small changes make a big difference.

Vegan Thai Red Curry Recipe Substitutions and Variations

Red curry paste
- Green or panang curry paste – different flavor but works fine if you just want a curry
- Massaman paste – milder, nuttier, good if you want less heat
- Quick homemade mix: chili flakes, garlic, ginger, lime zest, a splash oil, mashed together – not exact but gets you close
Full fat coconut milk
- Coconut cream (use same amount) for extra richness
- Light coconut milk (thinner, use same amount but simmer longer to thicken)
- Cashew cream (blend soaked cashews with water 1:1) for a neutral creamy base
- Silken tofu blended with a little water for creaminess and protein
Firm tofu
- Tempeh – firmer, nuttier, browns nicely
- Seitan – chewy, meaty texture if you want that
- Chickpeas or white beans – good if you want bite sized pieces and less fuss
- Eggplant – soaks up sauce, great roasted first
Soy sauce or tamari
- Coconut aminos – slightly sweeter, low sodium alternative 1:1 swap
- Liquid aminos (Bragg) – similar salty umami, same amount
- Miso paste diluted with water (1 tbsp miso + 1 tbsp water) adds deep umami
- Salt plus a squeeze of lime if you need something very simple

Pro Tips

– Press the tofu good and pat it dry, then toss the cubes in a little cornstarch before frying so they get extra crispy, don’t crowd the pan or they’ll steam not brown.
– Bloom the curry paste with the garlic, ginger and a spoonful of the thicker coconut cream first, fry until fragrant and you see the oil separate, that step makes the whole sauce taste deeper.
– Add veg in stages; start with carrots and broccoli, add peppers and snap peas last so nothing gets mushy, and if the sauce looks thin simmer it down or whisk a tiny cornstarch slurry to thicken.
– Use bruised lemongrass and torn kaffir leaves early for aroma but take them out before serving, and always finish off with lime juice and fresh Thai basil so the herbs dont cook away.
– Taste and tweak at the end, more soy for salt, a pinch more sugar to round flavors, and if you need to keep tofu crunchy store it separate and re-crisp in a hot pan or oven before serving.

Vegan Thai Red Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Vegan Thai Red Curry recipe that brings together pantry staples, bold aromatics, and a fast one pot approach to simplify weeknight cooking.

Servings

servings

Calories

405

kcal

Equipment: 1. Large skillet or wok (12-inch), for frying tofu and simmering the curry
2. Tofu press or heavy plate plus several layers of paper towels, to press out moisture from the tofu
3. Sharp chef’s knife, for chopping onion, veg, ginger and slicing chilies
4. Cutting board, big enough to work on and easy to clean
5. Spatula and tongs, spatula to stir and bloom the paste, tongs to turn the tofu
6. Measuring cups and spoons, for coconut milk, broth, soy sauce, sugar and lime juice
7. Mixing bowls and a plate, one bowl for prep and a plate to rest the fried tofu on
8. Wooden spoon or silicone spatula and a ladle, for stirring the sauce and serving over rice

Ingredients

2 tbsp red curry paste (store bought or homemade)
1 (14 oz / 400 ml) can full fat coconut milk
1 tbsp neutral oil (vegetable or coconut)
1 block firm tofu about 14 oz / 400 g
1 medium onion
3 garlic cloves
1 tbsp fresh ginger
3 cups mixed vegetables e.g. bell pepper, carrot, zucchini, broccoli, snap peas, mushrooms
1 cup vegetable broth or water
2 tbsp soy sauce or tamari
1 tbsp brown sugar or palm sugar
2 tbsp lime juice (about 1 lime)
4 kaffir lime leaves optional
1 stalk lemongrass optional
handful Thai basil leaves
small bunch fresh cilantro optional
1-2 red chilies or 1 tsp chili flakes optional
salt to taste optional
cooked jasmine rice or rice noodles for serving optional

Directions

Press the tofu for at least 15 minutes, then cut into cubes; pat dry and set aside. Prep the onion, mince the garlic and ginger, chop the mixed vegetables into bite sized pieces, slice the red chilies if using, tear the kaffir lime leaves and bruise the lemongrass stalk so the flavor comes out.
Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat. Add the tofu and fry until golden on all sides, about 6 to 8 minutes. Transfer tofu to a plate and keep the oil in the pan.
In the same pan add the remaining oil if needed, then sauté the onion, garlic, ginger, bruised lemongrass and chilies for 2 to 3 minutes until fragrant and onion softens. If using, tuck in the kaffir lime leaves now.
Stir in 2 tablespoons red curry paste and fry it with the aromatics for about 30 to 60 seconds to bloom the spices. Scoop a few tablespoons of the coconut cream from the top of the can if you want a richer curry and stir that in to loosen the paste.
Pour in the rest of the 14 oz can of full fat coconut milk and 1 cup vegetable broth or water. Add 2 tablespoons soy sauce or tamari, 1 tablespoon brown sugar or palm sugar, and bring to a gentle simmer.
Add the heartier vegetables first, like carrots and broccoli, simmer for 3 to 5 minutes, then add quicker cooking veg such as bell pepper, zucchini, snap peas and mushrooms so everything finishes at the same time. Simmer until vegetables are tender but still have a little bite, about 4 to 6 more minutes.
Return the fried tofu to the pan, stir to coat and heat through. Taste and adjust seasoning with salt if needed, extra soy sauce for saltiness, or a pinch more sugar if you want balance. If the sauce is too thin, simmer a few minutes to reduce and thicken.
Turn off the heat and stir in 2 tablespoons lime juice, a handful of Thai basil leaves and chopped cilantro if using. Remove and discard the lemongrass stalk and whole kaffir lime leaves before serving.
Serve hot over cooked jasmine rice or rice noodles, garnish with extra basil, cilantro and sliced red chilies or chili flakes for more heat. Quick tips: pressing the tofu and frying it first gives great texture, bloom the curry paste in oil for deeper flavor, and add vegetables in stages so none get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.