Vegan Thai Red Curry Recipe

I’m sharing my 30-minute one-pan Vegan Thai Red Curry where colorful vegetables simmer in a creamy, aromatic sauce, a quick standout among my favorite Vegan Dinners.

I never thought a weeknight meal could feel this fancy until I started making this 30 minute one pan Vegan Thai Red Curry. It simmers colorful vegetables in a dreamy, creamy and aromatic sauce that somehow tastes like it took hours.

I usually boost it with Thai red curry paste and a can of full fat coconut milk for that rich, silky mouthfeel, and sometimes I mix it up depending on what I have. It’s messy, bright, a little spicy and totally forgiving, the kind of thing I turn to for quick Vegan Dinner Recipes and to satisfy cravings for Asian Recipes.

Ingredients

• Firm tofu add plant protein and texture, absorbs curry, low in saturated fat.
• Creamy coconut milk adds richness and healthy fats gives curry a slightly sweet finish.
• Spicy red curry paste packs flavor, chili, garlic and umami, brings heat and depth.
• Red and yellow peppers bring crunch vitamin C fiber and bright sweet notes.
• Garlic ginger give sharp aromatic punch aid digestion boost savory and warmth.
• Fresh lime juice cuts richness, with bright acidity adds tangy sour contrast.
• Thai basil add peppery sweet herbal lift fragrant finish, toss in at end.
• Jasmine rice soaks up sauce, provides carbs for energy, light floral aroma.

Ingredient Quantities

• 1 tbsp neutral oil (vegetable or coconut)
• 3 tbsp Thai red curry paste
• 1 (13.5 oz) can full fat coconut milk
• 1 cup vegetable broth or water
• 14 oz firm tofu
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium yellow onion
• 2 medium carrots
• 1 medium zucchini
• 1 cup snap peas or green beans
• 1/2 cup canned bamboo shoots (optional)
• 3 cloves garlic
• 1 inch piece fresh ginger
• 2 tbsp soy sauce or tamari
• 1 tbsp brown sugar or coconut sugar
• 2 tbsp lime juice
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro (optional)
• 1 tsp cornstarch (optional, for thickening)
• Cooked jasmine rice or rice noodles for serving (about 3 cups cooked, optional)
• Salt and black pepper

How to Make this

1. Press the 14 oz firm tofu between paper towels or a clean kitchen towel with a heavy pan for 10-15 minutes, then cube it; heat 1 tbsp neutral oil in a large skillet over medium high heat and pan fry the tofu until golden on most sides, remove and set aside.

2. While tofu presses, chop 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium yellow onion, 2 medium carrots (thin slices or matchsticks), 1 medium zucchini, and trim 1 cup snap peas or green beans; drain 1/2 cup canned bamboo shoots if using; mince 3 cloves garlic and grate 1 inch fresh ginger.

3. Wipe the skillet if it burnt too much but keep any fond, return to medium heat, add the minced garlic and ginger and sauté 30-60 seconds until fragrant, then add 3 tbsp Thai red curry paste and fry it 1-2 minutes to bloom the spices, stirring so it doesnt stick.

4. Pour in 1 (1
3.5 oz) can full fat coconut milk and 1 cup vegetable broth or water, scraping up browned bits, then add 2 tbsp soy sauce or tamari, 1 tbsp brown sugar or coconut sugar, 2 tbsp lime juice, and a pinch of salt and black pepper; stir and bring to a gentle simmer.

5. Add the carrots first because they take longest, simmer 3-4 minutes, then add the bell peppers, zucchini, snap peas or green beans, and bamboo shoots; simmer until all veggies are tender crisp, about 3-5 more minutes.

6. Return the fried tofu to the pan and let everything simmer together 2-3 minutes so the tofu absorbs the sauce and warms through.

7. If you want a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, stir it into the simmering curry and cook 1-2 minutes until it thickens; if it gets too thick, splash a little water or broth.

8. Taste and adjust seasoning with more soy sauce or salt for saltiness, more lime or sugar for balance, and fresh cracked black pepper if needed.

9. Turn off the heat and stir in 1/2 cup fresh Thai basil leaves and 1/4 cup fresh cilantro if using; tear the basil leaves so they release aroma, dont overcook them or they’ll go limp.

10. Serve the curry over about 3 cups cooked jasmine rice or rice noodles, garnish with extra basil or cilantro, a squeeze of lime and enjoy while hot.

Equipment Needed

1. Cutting board
2. Sharp chefs knife
3. Large heavy skillet or wok for frying and simmering
4. Heavy pan or cast iron for pressing the tofu
5. Paper towels or a clean kitchen towel for pressing and drying, dont skimp
6. Heatproof spatula or tongs to flip and stir
7. Measuring spoons plus a one cup measuring cup
8. Small bowl and spoon for the cornstarch slurry
9. Can opener and a fine grater or microplane for the ginger

FAQ

Vegan Thai Red Curry Recipe Substitutions and Variations

• Firm tofu: swap for tempeh (firmer, nuttier – press and cube first), seitan (chewy, meaty texture, not gluten free), or canned chickpeas for a softer, budget friendly option.
• Full fat coconut milk: use light coconut milk if you want less richness, or make cashew cream (soak cashews then blend with water), or unsweetened soy milk plus a tablespoon of coconut oil to mimic the creaminess.
• Thai red curry paste: use green curry paste for a similar heat with a different flavor, or improvise by mixing red chili flakes, minced garlic, grated ginger, a little lemongrass or lime zest and soy sauce for umami.
• Lime juice: lemon juice works fine in a pinch, or substitute rice vinegar plus a pinch of sugar to balance acidity, or dilute tamarind paste for a fruity sour note.

Pro Tips

1. Pressing and crisping tofu matters a lot. Press longer than 10 minutes if you can, or freeze and thaw first for a chewier texture, then pat dry. If you want extra crunch toss the cubes in a little cornstarch before frying, and don’t move them too much in the pan so they get a good crust.

2. Bloom the curry paste properly. Fry it briefly with the garlic and ginger until it smells fragrant and the oil starts to look glossy, that releases way more flavor than just stirring it in later. If the paste looks dry add a spoonful of the coconut cream first to loosen it up, then add the rest of the liquid.

3. Cut and time the veggies for texture. Slice carrots thinner and add them first, keep zucchini and bell peppers chunkier so they dont go mushy, and cook snap peas last so they stay bright and crisp. If you want perfect color blanch green beans or peas quickly in boiling water and shock in ice water before adding.

4. Fix the sauce fast and make it deeper. Use a cornstarch slurry a little at a time to thicken, or thin with broth and extra lime if it’s too heavy. For more umami add a teaspoon of miso dissolved in a bit of broth or a splash more soy sauce, then balance with a tiny bit more sugar or lime to taste. And btw, this curry actually tastes better the next day after the flavors settle.