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5 from 3 votes

restaurant style vegan red thai curry

Vegan red thai curry made from homemade thai curry paste . Healthy delicious restaurant style meal ready in minutes at home .
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: curry, Entree
Cuisine: Thai
Servings: 4 servings
Author: Khushboo

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

Use veggies of your choice
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.