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.
Highlights
Vegan
healthy
yummy
customizable
ready in minutes.
Enjoy a quick step by step tutorial followed by the recipe and notes.
Ingredients used
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 vegan green thai curry.
restaurant style vegan red thai curry
Ingredients
- 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
Instructions
- 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.
Notes
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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Thanks for stopping by.
Made this curry today with the homemade red curry paste from your website. It came out very delicious, Thank you so much for an awesome recipe. My son said it would have been better if I added more of the red curry paste and peanut butter. I added 2 tablespoons of peanut butter. Next time I will use 4 tblsps of peanut butter and an additional tblsp of red curry paste. I guess it’s our taste buds looking for more buttery and flavor. I also added broccoli. thanks again for this recipe. Will share with friends.
Will coconut milk curdle if we add lemon??? I have never used coconut milk so was wondering if it happens…
Hmm .. I haven’t had any instance of coconut milk curdling. However you may add lemon towards the end.
No. It won’t curdle. Coconut milk does not contain casein, which is what makes the curds that you are thinking of.
Thank you Rosemary for this information. I really appreciate.
Omg I can’t explain how quick and easy this recipes is… moreover it tastes heaven.. was a total hit in the house.. was my 1st time making it too.. thank u Khushboo for the instant and amazing recipe..
I am glad you liked it Khyati. Thank you for a lovely feedback!
Made this curry . It was delicious!
Hi khushboo… I want ti try your green thai curry recipe… want to know do we have to cook vegetables till tender or just hv to keep them raw ? Since I have never had thai curry but surely want to try… thanks for such lovely recipes in ur blog.
Deepika , veggies in Thai curry aren’t raw nor over cooked . It needs to have some crunch. I have mentioned the timings.Thank you.