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 dinner recipes.
🧾 Ingredients






I suggest you get good Coconut Milk and Fresh Ginger, which make a great difference in the final result.
- Onion
- Garlic
- Green onions or shallots
- Ginger
- Pumpkin
- Red bell pepper
- Vegan Red Curry paste
- Coconut milk
- Coconut oil
- Extra-firm tofu
See quantities and complete instructions in the recipe card.

It is very important to use fragrant ingredients and coconut milk.
Ginger is a must! Of course, fresh ginger is the deal, but if you only have ginger powder and want to save a couple of minutes, go ahead! I have tried it, and it works perfectly.
If you are missing an ingredient, or simply want to add more textures, just go ahead. Eggplants work beautifully with carrots and broccoli as well.
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.

💡 Top tips
- Garnish with green onion tops, fresh coriander, Thai basil leaves, lime zest, lime wedges, cashews, or peanuts. Add sliced green onions and green or red chili peppers before plating.
- Additions - add tofu cubes 5 minutes before removing the curry from heat. We like using Crispy Tofu to pack more protein into the dish and serve with aromatic Jasmin rice, quickly done with one ingredient in 10-15 minutes.
- Stir bamboo shoots, snow peas, baby corn, or snap peas into your red curry.
- Add a dash of soy sauce to increase the umami flavors!
- If you have kaffir lime leaves, add them to the curry sauce to enhance its aroma.
- Make sure you choose a Thai red curry paste that does not contain fish sauce or shrimp paste if you want your curry to be 100% vegan.
- If you like to add some extra textures and protein, I recommend using my Crispy Tofu Recipe, to make a high protein vegan meal.


Bok Choy: Using Bok Choy, add the end of the cooking process while covering with a lid. It is mostly water so it will turn into nothing. It doesn't have much flavor, so it will not change it. It will only add texture. The same applies to broccoli.


Flavor enhancers: Add tamarind paste, lemongrass paste, kefir lime, palm sugar paste, coconut sugar, shredded galanga (Thai ginger), and even ginger paste if you don't have fresh ginger—directions on when to add in the recipe card.

🥡 Storage
Store curry sauce leftovers using an airtight container; then freeze and thaw in the microwave or low heat before eating. Even better, leave 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.
🙌🏻 Benefits of ginger
Relieves Indigestion: if chronic indigestion is part of your life, ginger could bring some relief. Ginger before meals may empty your system faster, leaving less time for food to sit and cause problems.

Fights Germs: helping your body ward off germs. They’re especially good at halting the growth of bacteria like E.coli
Promotes Oral Health: its antibacterial power may also brighten your smile. In addition, active compounds in ginger keep oral bacteria from growing and prevent gum infection.
Protects Against Disease: it helps your body fight diseases of the lungs plus promotes healthy aging.
So it is always a great idea to add it to your meals and beverages, such as smoothies and tea.
If you use traditional commercial Red Curry Paste, it likely has shrimp paste. So instead, I use the widely known Cock Brand from Thailand, which doesn’t have animal ingredients.
Curious about reading more about Ginger Health's benefits?

🥢 How to Serve

Use freshly made steamed Jasmin rice; see how make perfect steamed Jasmine rice.
If you want to make the perfect curry night appetizer, choose something easy and flavorful, like this unshelled, 10-minute spicy garlic edamame recipe.
🍷 Wine Pairing
- Argentina - Dry - Torrontés (Salta)
- France - Dry or Sweet - Gewurztraminer (Alsace)
🍛 More Thai curries and one-pot stews
- Protein-Packed Saffron Garbanzo Beans
- Creamy Red Lentil Curry
- Vegan Yellow Thai Curry
- Indian Eggplant Curry
- Vegan Green Thai Curry
- Indian Curried Cauliflower
- Chickpea coconut curry, another red curry that you will love.
- Vegetable Massaman Curry
Check out our collection of more than 25 Vegan Chinese Tofu Recipes for you to enjoy!
⭐ 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

Thai Fresh Vegan Red Curry
Equipment
Ingredients
- 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
- 2 tablespoons Vegan Red Curry paste
- 1 medium red bell pepper 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)
Optionals:
- 1 teaspoon lemongrass shredded, or lemongrass paste
- 1 tablespoons palm sugar
- 1 broccoli head (cut in florets)
- 1 hand-full coriander fresh half-chopped, rest whole leaves
- 1 tablespoons tamarind paste
- 1 teaspoon sea salt
- 1 Hand-full cashews or peanuts, toasted
- 1 bunch bok choy
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
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
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.
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 use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy.
nancy says
the heat level in this one is wonderful. I loved how you added cashews to it.
Jacqui says
Another incredible curry recipe from you guys! Thanks so much for sharing.
Gus says
Thank you for your kind words about our red Thai Curry, Jacquie! We're glad you enjoy it as much as we do. 🙂
Julie says
Amo los currys! Son una buena opción de comer muchas verduras y esta receta esta llena ne nutrientes, que rico!
Susan says
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 says
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 says
tal cual Taly! qué bueno que te haya gustado!
Gus says
si, muy loco, son solo lentejas, agua y sol!
Sonal says
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 says
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 says
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 says
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.