You’ll find many recipes online but none come close to this Vegan Coconut Thai Red Curry. It’s hearty, with warm, complex flavours that taste better and is healthier than delivery. This is a recipe that is packed with vegetables and although the broth is rich, it doesn’t feel too indulgent.
Once you’ve learned how to make a Thai curry, you’re less likely to order in and create it yourself.
Bell peppers, broccoli and onion are the star vegetables of this dish but these recipes are made to be versatile. Substitute your favourite vegetables or use more or less as you see fit. Thai Red Curry is generally a medium on the spicy scale but I’ve omitted the spice from this dish. Add in some chilli peppers if you’re looking for a kick that traditional dishes have.
My Vegan Coconut Thai Red Curry recipe calls for lime leaves but if you don’t have any or cannot find them, you can replace it with lime or lemon juice.
Scroll below for a full list of ingredients and instructions. If you’re looking for more Asian inspired rice bowls, try my recipes for Sticky Stir-fried Vegetables with Coconut Rice, Sweet & Sour Tofu and Spicy Tofu Buddha Bowl.
PrintVegan Coconut Thai Red Curry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Rice bowl
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 1 package of firm tofu
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2 tbsp olive oil
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2-3 tbsp of red curry paste
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1 can of full fat coconut milk
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½ white onion sliced
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2 garlic cloves, crushed and diced
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1 tbsp of freshly grated ginger
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2 ½ cups of colored bell peppers, slices
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2 cups of broccoli florets
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¼ cup of sliced green onions
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2 lime leaves
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1 tbsp of fresh squeezed lime juice
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1 tbsp of Tamarin or soya sauce
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Cilantro, black sesame seeds and lime wedge to garnish
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4-6 cups of cooked white basmati rice (1 cup rice per person)
Instructions
- Cook rice as per package directions. Meanwhile, wrap the tofu with a towel (paper or cloth) and place a heavy object on top like a heavy pan. Leave for 15-20 minutes. This will press the tofu and remove some of the water.
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Heat olive oil in a large frying pan over medium heat. Add curry paste, onions and tofu. Cook until onions are translucent, and tofu is lightly browned (3-5 minutes). Add broccoli and peppers garlic and ginger cooking for 1-2 more minutes.
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Add coconut milk, tamarin, lime leaves, lime juice and season with salt, pepper. Cook until the sauce has thickened slightly, and the vegetables are al dente (tender yet crisp).
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Serve on top of rice and garnish with black sesame seeds, cilantro and lime wedges.
Notes
TIP: Keep your ginger in the freezer. It not only stays fresh for longer you can easily grate it without having to peel it first.
