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Vegan Thai Red curry
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Vegan Thai Red Curry

Vegan Thai red curry is a delicious recipe with the most refreshing and soothing flavors that are required in a comfort food recipe. A must try recipe for every foodie.
Course Main Course
Cuisine Thai
Keyword Thai curry, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Chili soaking time 3 hours
Total Time 35 minutes
Servings 4 people
Calories 488kcal

Ingredients

Ingredients for vegan Thai red curry paste

  • 12-14 pieces dried red chilies
  • 2-3 pieces fresh Thai red chilies optional
  • 1/4 cup roughly chopped shallots/ red onion
  • 2 tbsp roughly chopped garlic
  • 3 tbsp roughly chopped lemon grass stalk
  • 1 tbsp roughly chopped galangal
  • 6-7 pieces cilantro root/ stem
  • Zest of 1 Kaffir lime if you couldn't find kaffir lime, use zest of normal lime but it will be less flavorful
  • 1 teaspoon white peppercorns
  • Salt as per taste

Ingredients for the curry

  • 1 + 1/4 cups diced vegetables of your choice I have used cauliflower, mushrooms, French beans and snow peas
  • 1/.4 cup baked/ fried tofu optional
  • 3-4 kaffir lime leaves
  • 5-6 basil leaves
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste optional
  • 1 tbsp coconut sugar/ brown sugar
  • 3/4 + 2 cups coconut milk
  • 1 vegetable bouillon cube
  • 1 cup water

Ingredients for garnishing (optional)

  • 1 tbsp roughly chopped basil leaves
  • 1 tbsp roughly chopped coriander leaves
  • 1 teaspoon chopped Thai red/ green chilies

Instructions

  • Remove the seeds and placenta of dry red chilies and soak them in hot water for 2-3 hours. Removing seeds and placenta will reduce the heat of chilies.
  • In a grinder add the soaked dry red chilies and all the other ingredients of curry paste and make a smooth paste out of it. Keep it aside.
  • Heat a pot and add ¾ cup of coconut milk to it. Cook while stirring in between till it thickens and coconut oil starts getting separated from the corners. Sometimes the oil doesn’t get released if you are using canned coconut milk, in that case also cook the milk for 6-7 minutes until it gets thickened.
  • Add in the curry paste and vegetable bouillon cube. Mix well and sauté for 3-4 minutes. Add in the tomato paste, coconut sugar and cook for another minute.
  • Next, add in the chopped vegetables. If you are also using baked/ fried tofu don’t add it at this stage. Stir fry the vegetables for 2-3 minutes. We don’t want to turn them soft.
  • Now add coconut milk, water, soy sauce, crushed kaffir lime leaves, and basil leaves. Mix well and let it simmer for 10-12 minutes.
  • Throw in the baked tofu and cook for another 1-2 minutes.
  • Garnish with basil, coriander leaves, and chopped chilies. Serve hot with steamed rice.

Nutrition

Calories: 488kcal | Carbohydrates: 20g | Protein: 19g | Fat: 40g | Saturated Fat: 30g | Sodium: 341mg | Potassium: 588mg | Fiber: 3g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 26mg | Calcium: 245mg | Iron: 8mg