This fresh and hearty vegan Thai red curry with tofu is a great way to make everyone happy while including all your vegetables. It has a lot of mouth-watering flavors, is light, and is made quickly.
Think ginger, lemon, fresh herbs, and different textures of vegetables.
Dive into it! Stir in all the forgotten vegetables in your fridge; don't let the lack of a couple of spices stop you. Make a curry or a vegan stew. Curries make fantastic, easy, and flavorful main dish.
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💚 Why you will love it
- Vibrant flavors
- Creamy coconut base
- Quick to make
- Nutrient-packed
- Versatile ingredients
🧾 Ingredients
The ingredients that make this curry good are:
- Vegan Red Curry Paste: This is where the magic happens—spicy, aromatic, and complex. It's the flavor backbone of the dish.
- Coconut Milk: Creamy and rich, it balances out the spiciness and adds a tropical flair. It's like a mini-vacation in a can.
- Onion: Adds a foundational sweetness and aroma to the dish. It's the base layer that elevates all other flavors.
- Garlic: Brings in that pungent kick and depth of flavor. It's the secret weapon for making any dish taste gourmet.
- Green Onions or Shallots: These add a mild, zesty crunch. Perfect for garnishing and adding a pop of color and flavor.
- Ginger: Offers a spicy, zingy undertone that complements the dish's richness. Think of it as the spice that keeps you coming back for more.
- Pumpkin: Provides a creamy texture and a touch of natural sweetness. Plus, it's loaded with vitamins and fiber—talk about a win-win!
- Red Bell Pepper: Adds a vibrant color and a slightly sweet, smoky flavor. It's like the dish's built-in Instagram filter.
- Coconut Oil is ideal for sautéing and has a subtle coconut aroma. It's the glue that binds all the flavors together.
- Extra-firm Tofu: Adds a protein punch and soaks up all the flavors like a sponge. It's the star that doesn't overshadow the ensemble cast.
Hint: If significantly adding volume, add some curry paste, shallots, ginger, and coconut milk as well
🔪 Instructions
- Set a large pan over medium heat and add two tablespoons of coconut oil.
- Add the onion, garlic, and shallots.
- Stir in the ginger and curry paste, and enjoy your creations' aromas.
- Add the bell peppers.
- Stir in coconut milk and a cup of water or vegetable stock and keep cooking on medium heat.
- Boil. Let it boil for 2 minutes, and add the pumpkin.
- Cook. Until the bell peppers and pumpkin dice are fork-tender.
- Adjust seasoning.
💡 Expert tips
Garnish the dish with green onion tops, coriander, Thai basil, lime zest, and a selection of nuts or chili peppers to enhance its freshness and crunch. Add vegetables like bamboo shoots, snow peas, baby corn, or snap peas for added texture and color.
A touch of soy sauce can amplify the umami flavor, while kaffir lime leaves boost the curry's aromatic profile.
Choose vegan-friendly Thai red curry paste to ensure the dish remains completely plant-based.
For additional texture and protein, try including crispy tofu.
Using fresh ginger and coconut milk is crucial for achieving the authentic flavor and creaminess of the curry. To enrich the dish further, don't hesitate to substitute or add vegetables like eggplants, carrots, and broccoli.
If you like to add some extra textures and protein, I recommend using my Crispy Tofu Recipe, to make a high protein vegan meal.
🥢 How to Serve
Use freshly made steamed Jasmin rice; see how make perfect steamed Jasmine rice.
❓ FAQ
The spice level of Thai Red Curry can vary based on the red curry paste used. You can adjust the heat by using less curry paste for a milder curry or adding more for extra heat. Adding sweeteners like sugar or coconut sugar can also help balance the spiciness.
Absolutely! Both tofu and tempeh make excellent protein additions to this curry. For the best texture, consider pressing the tofu to remove excess water and lightly frying or baking it before adding it to the curry.
For a lighter version, you can use light coconut milk or even mix coconut milk with a bit of vegetable broth. This will reduce the calorie content while still retaining some creaminess.
🥡 Storage
Store leftovers in an airtight container, then freeze and thaw in the microwave or low heat before eating. Even better, leave the thawing 5 hours before in the fridge and warm it up gently. It is always better to expose the veggies to less heat to retain more of their texture and Nutritional value.
If the curry is too thick, add vegetable broth in small quantities to thin out the stew.
🍷 Wine Pairing
- Argentina - Dry - Torrontés (Salta)
- France - Dry or Sweet - Gewurztraminer (Alsace)
🍛 More curry recipes
- Protein-Packed Saffron Garbanzo Beans
- Indian Curried Cauliflower
- Chickpea coconut curry, another red curry that you will love.
- Vegetable Massaman Curry
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Vegan Thai Red Curry with Tofu
Equipment
Ingredients
- 2 tablespoons Vegan Red Curry paste
- 1 onion large, diced
- 2 clove garlic crushed
- 2 green onions or shallots, sliced
- 2 tablespoons ginger fresh (about 2 inches)
- 8 ounces pumpkin cubed
- 1 red bell pepper Medium, large dices
- 1 cup coconut milk organic good quality
- 1 tablespoon coconut oil
- 1 cup water or vegetable stock
- 8 ounces tofu extra firm, cut in of ½ inch cubes (recipe)
- 1 teaspoon sea salt
Optionals:
- 1 hand-full coriander fresh half-chopped, rest whole leaves
- 1 teaspoon lemongrass shredded, or lemongrass paste
- 1 tablespoons palm sugar
- 1 broccoli head (cut in florets)
- 1 tablespoons tamarind paste
- 1 Hand-full cashews or peanuts, toasted
To Serve:
- steamed Jasmine rice aromatic rice (recipe)
Directions
- Set a large pan over medium heat and add two tablespoons of coconut oil.
- Add the onion, garlic, and shallots while stirring until the onion is translucent.
- Stir in the ginger, curry paste, end enjoy the smells of your creation. If using optional lemongrass, palm sugar, and tamarind paste, add them at this point.
- Stir in the bell peppers, after a minute.
- Stir in the coconut milk and a cup of water or vegetable stock, stir.
- Boil. Let it boil for 2 minutes, and add the pumpkin.
- Cook. Until the bell peppers and pumpkin dices are fork-tender, stirring occasionally. Add half the coriander leaves (optional).
- Season with salt and put a lid, add the optional broccoli and bok choy on top and let it sit for 10 mins. The steam will cook the broccoli and bok choy with the remaining heat, they don't need much cooking,
Garnishing:
- Stir-fry the tofu with the remaining coconut oil.
- Boil the Jasmin rice with some salt and serve with the Thai Curry topped with peanuts, a squeeze of a lemon, and the coriander’s remainder.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
nancy
the heat level in this one is wonderful. I loved how you added cashews to it.
Jacqui
Another incredible curry recipe from you guys! Thanks so much for sharing.
Gus
Thank you for your kind words about our red Thai Curry, Jacquie! We're glad you enjoy it as much as we do. 🙂
Julie
Amo los currys! Son una buena opción de comer muchas verduras y esta receta esta llena ne nutrientes, que rico!
Susan
Muchas gracias por este receta de curry thai... siempre termino inclinándome por los sabores de la India, pero es porque no se me hace fácil encontrar lemongrass, de todas formas es un plato increíble y muy muy saludable.
Taly
Súper recomiendo este plato!!
Tanto para quienes conozcan la cocina Thai, como para quienes nunca hayan comido nada tailandés, es un mundo nuevo y una explosión de sabores!
Gus
tal cual Taly! qué bueno que te haya gustado!
Gus
si, muy loco, son solo lentejas, agua y sol!
Sonal
Just a quick note - the thai red curry paste that you mention has shrimp paste in it. So it's not vegan or plant-based. There are some very strict vegan/vegetarian diets that people follow for health/religious reasons and so it's important to mention that.
Gus
Hey, thank you so much for the catch. I found your comment strange because I use a vegan red curry paste, so went ahead and checked the link, and found out that the pot is sooooo similar to the one I use (which is vegan), that I added the wrong link. Fixed! Thank you again!
Tim
If you are going to make a food from another culture, could you atleast bother to watch some chefs from that culture on YouTube make the dish? This isn't how thai (including thai vegans) people cook curries and there is never ginger in a thai curry.
Gus
Tim, I have seen plenty of Thai chefs making curry recipes. This blog is about making recipes accessible for people. Thai food is made with Galangal (Thai ginger), which is almost impossible to get in a lot of places in the world. I have been lucky enough to find it in Milan (the 8th city I have moved to during the last years, and the first one where I have found it), so we have included galangal in our latest curry recipes. I hope you have a great day.