Restaurant style vegan red Thai curry its fiery , its full of flavors , it’s healthy and its yum.
If you love Thai food and haven’t made it at home yet , then you’ve gotta try this easy peasy restaurant style vegan red Thai curry .
A delicious and quick dinner ready in less than 15 minutes – well who doesn’t like that.
And the best part you can customize the heck out of it.
There is nothing right or wrong about this curry – use desired veggies, toss them in the pre prepared curry paste, add some coconut milk and some sweetness and herbs – you will have a perfect Thai curry ready in minutes.
Use as little as 2 veggies or as more as you want , throw in some tofu or paneer – completely optional
A good way to use up left over assorted veggies lying in your fridge.
Make it mild or hot – per your choice .
Serve it with a side of brown or white rice or even steamed noodles or sticky rice .
Authentic Thai curry isn’t vegetarian , it has fish sauce or shrimp paste . This is a vegetarian as well as a vegan version of the same.
I have been making red Thai curry for a long time now and have perfected it to suit our taste buds. I have recorded the measures and always follow it to get the same results every time . If you trust my taste , you are going to love this version. I am so happy to share it with you and hope you like it as much as we do.
ready in minutes.
Enjoy a quick step by step tutorial followed by the recipe and notes.
There are many other veggies that go well with Thai curry –
mentioning a few – water chestnut, bamboo shoots , bean sprouts, broccoli , zucchini , cauliflower , eggplant , bok choy , carrots and many more.
get the recipe for vegan thai red curry paste here .
If you love thai curries – do not forget to check the best green thai curry here.
restaurant style vegan red thai curry
- 1 tablespoon oil
- 1/2 red bell pepper
- 2 baby radish
- 5 baby corns
- handful of celery
- 6 pieces French beans
- 2 spring onions
- 1/2 packet firm tofu steamed optional
- 2 tablespoon soy sauce
- 3.5 tablespoon pre prepared thai red curry paste- recipe link mentioned in the post above
- 1 can unsweetened natural coconut milk
- 1/2 cup water
- fistful of basil
- 2 tablespoon lemon juice
- 1 tablespoon peanut butter
- 2 teaspoon honey/ agave nectar
- salt to taste
- Dice up all veggies roughly
- Cube the tofu .
- Heat oil in a pan
- Once heated , add the beans first as it takes them longer to cook. Sautee them for 30 seconds
- Add rest of the veggies , curry paste , soy sauce , honey , peanut butter and cook for 30 seconds
- Add in coconut milk and thin it with water .
- Once it starts simmering add in the lemon juice , salt .
- Roughly tear up the basil leaves and add it.
- Taste test the curry and adjust seasoning.
- Always add Tofu at the end . Give it a stir once and its ready to serve.
The spice level of this curry is 3 on scale of 1-5 .. 1 being mild - so this is medium spicy. Adjust curry paste to your spice level
Honey , agave nectar or sugar can be used in place of peanut butter
Taste and adjust the curry paste spice , tanginess or sweetness as per your preference .
You can skip basil leaves if unavailable .
I have used Italian basil , feel free to use thai basil .
I quick steam tofu after is cubed in a microwave for 1 minute covering it with a wet paper towel.
If the curry seems very thick add water and adjust it.
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