It comes together in less than 30 minutes and tastes fantastic! 

What makes this Vegan Thai Red Curry different?

Its curries (red or green) are a culinary delight – bursting with flavor, delicious spices and has a fantastic scent always wafting around it. Vegan Thai Red Curry With Tofu And Vegetables My family and I enjoy Thai food, and our nearby Thai restaurant offers an extensive choice of options, but I stick to my favorite one: Thai Red Curry with tofu and vegetables.  The veggies in the curry are cooked to near perfection, and the tofu cubes are entirely soaked in the curry, making it even tastier.  I cannot handle spicy food, and that’s the reason I came up with this version of Thai curry that is less spicy, utterly scrumptious, and the best part is – it’s vegetarian made without fish sauce and eggs. It delivers the same color, flavor, and texture.  If you have never tried making Thai curry at home, then you need to try this one. Vegan Thai Red Curry With Tofu And Vegetables You will be amazed at the simplicity of this dish. This quick and easy Thai curry takes 20 minutes and a handful of ingredients.

» Firm Tofu – tofu is a great way to add protein to your diet. For this recipe, use firm tofu. Silken tofu will not work. » The staples -onion, ginger, and garlic. Vegan Thai Red Curry With Tofu And Vegetables » Bell peppers – use whatever color of bell peppers you like. I have added yellow and red bell peppers as they lend a distinctive sweet touch to this Thai curry. » Thai Red curry paste – I have used ‘Thai Kitchen Gluten-free Red Curry Paste.’ Vegan red curry paste is readily available at your nearby grocery stores. » And of course, coconut milk – for that ultimate creamy texture.

Begin by making a coconut-based curry. 

  1. Heat oil in a pan. Add onion-ginger and garlic to the pan.

  2. Sauté for 2-3 minutes on a medium-low flame.

  3. Adjust the heat to the ‘medium’ setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.

  4. Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.

  5. Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil. PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.

  6. Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.

  7. Add fresh basil leaves and take the pan off the heat.  PROTIP – If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.

» Can’t find a vegetable listed in the recipe, no worries. There are many other tested and tried colorful vegetables that go well with this curry. Like –

Water chestnut Broccoli Whole baby corn Thinly sliced carrots, and Bok choy

» You can swap tofu for paneer or protein of your choice. Pair with white rice or brown rice for a healthy dinner tonight. » This recipe, as written, is not spicy at all. But you can always up the spice level by adding an extra teaspoon of sriracha sauce.  » Once cooked and cooled, this  Vegan Thai Red Curry With Tofu And Vegetables will stay well in the fridge for 4-5 days.  » This Vegan Thai curry produces a good amount of sauce, but if you like extra saucy, then you can add an extra 1/2 cup of coconut milk to the curry. 

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