If you are looking for a quick and easy weeknight dinner, this vegan Thai red curry is packed with veggies, plant-based protein and vibrant flavours! Ready in just 25 minutes.
Table of Contents
Thai food is well known for its balance of salty, sweet, spicy, sour and creamy elements.
This Thai-inspired vegan curry ticks all the boxes to create a delicious and colourful meal!
Many traditional Thai curry recipes use an array of fragrant ingredients such lemongrass, galangal and kaffir lime leaves to achieve the typical Thai flavours.
Our recipe packs all of these flavours with minimum effort, through the use of one simple ingredient - Thai red curry paste!
Read on how you can easily make a delicious vegan red Thai curry in under 30 minutes.
Ingredient tips
Here's what you'll need to make this vegan Thai red curry recipe:
Curry paste: A store-bought Thai red curry paste makes this recipe really easy to make! Choose a vegan Thai curry paste that doesn't contain shrimp paste. We like the Thai Taste brand of red curry paste or Gang Ped.
Vegan fish sauce: We used the Thai Taste brand, which adds saltiness and umami. You can use soy sauce as a substitute.
Sugar: We used brown sugar here, but you can also use coconut sugar or palm sugar.
Step by step pictures
Here's a visual guide on how to make this yummy veggie red Thai curry. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1 - Briefly saute fresh ginger and garlic in coconut oil to release their aroma.
Step 2 - Add red curry paste and a small amount of the coconut milk, and fry for 1-2 minutes.
Step 3 - Add coconut milk, tofu, carrots, mushrooms, red pepper, baby corn, brown sugar, salt, and vegan fish sauce. Simmer for 5 minutes.
Step 4 - Add sugar snaps and simmer for another 3 minutes until they are tender.
Step 5 - Stir in lime juice.
Top Tip
You can taste the curry sauce and adjust it to taste so that the flavours are balanced to you.
For example, add more vegan fish sauce or soy sauce if you feel it needs more umami and saltiness or add an extra squeeze of lime for tang and vibrancy.
Substitutions and variations
It's easy to switch up the veggies in this recipe!
- Instead of sugar snap peas you can use mangetout, frozen peas or edamame beans.
- You could also use green beans or broccoli, but I suggest adding them earlier with the other vegetables as they need longer to cook.
- Bamboo shoots or bean sprouts can also be added for more variety.
- Fresh spinach or kale can also be stirred in at the same time as the the snap peas.
- If you haven't got any lime, just use lemon juice.
As an alternative to tofu, you can use your favourite brand of vegan chicken pieces or tempeh. Cooked chickpeas are also great to use in curries.
Serving
Jasmine rice is a traditional Thai side dish that works perfectly with this curry. Sticky rice is also delicious!
Alternatively, you can serve this curry with brown rice, noodles, or cauliflower rice. It's up to you!
Garnishes that work well include:
- Chopped cilantro / coriander leaves
- Fresh Thai basil leaves
- Finely sliced red chillies
- A lime wedge
Storage
I like this curry best when it's freshly made as the veggies are still crisp and tender.
However, if you have leftovers you can store them in an airtight container for up to 3 days. Reheat in a saucepan or in intervals in the microwave, stirring regularly until piping hot.
The sauce of the curry freezes well, but the texture of the vegetables becomes soggier and the tofu will be chewier, so it's up to you if you want to freeze it.
More Thai-inspired meals
Try these yummy recipes for more delicious Thai flavours!
Vegan Pad Thai (a tangy dish with rice noodles, tofu and shiitake mushrooms)
Vegan Satay Sauce (an easy and delicious peanut sauce)
Thai Inspired Sweet Potato Curry (another delicious curry that's quick to make)
📖 Recipe
Vegan Thai Red Curry
Ingredients
- 1 tbsp coconut oil
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 4 tbsp Thai red curry paste vegan
- 1 can (400 ml / 13.5 oz) coconut milk
- 1 red pepper sliced
- 1 fresh chilli sliced, optional
- 1 carrot thinly sliced
- 1 cup (100 g) mushrooms sliced
- 1 cup (100 g) baby corn halved
- 1 block (280 g / 10 oz) extra firm tofu cubed
- ½ tsp salt
- 1 tbsp vegan fish sauce / soy sauce
- 2 tsp light brown sugar
- 1 cup (100 g) sugar snap peas
- 2 tsp lime juice
- 2 tbsp fresh coriander leaves / cilantro for garnish
Instructions
- In a large saucepan or frying pan, melt coconut oil over medium heat. Add ginger and garlic and saute for 30 - 60 seconds, until aromatic.1 tbsp coconut oil, 1 tbsp ginger, 2 cloves garlic
- Stir in curry paste and 4 tablespoons coconut milk from the can. Fry for 1-2 minutes, or until the fat separates from the paste.4 tbsp Thai red curry paste
- Add the remaining coconut milk, red pepper, fresh chilli (if using), carrot, mushrooms, baby corn, tofu, salt, brown sugar, and vegan fish sauce.1 can (400 ml / 13.5 oz) coconut milk, 1 red pepper, 1 fresh chilli, 1 carrot, 1 cup (100 g) mushrooms, 1 cup (100 g) baby corn, 1 block (280 g / 10 oz) extra firm tofu, ½ tsp salt, 1 tbsp vegan fish sauce / soy sauce, 2 tsp light brown sugar
- Stir and bring to a simmer over medium-high heat, then reduce to low-medium. Simmer for 5 minutes.
- Add the sugar snap peas and simmer for another 3 minutes.1 cup (100 g) sugar snap peas
- Stir in the lime juice. Serve with a garnish of chopped fresh coriander / cilantro and a side of rice or noodles.2 tsp lime juice, 2 tbsp fresh coriander leaves / cilantro
Notes
Nutrition
This information is calculated per serving and is an estimate only.
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