Thai Red Curry

This Thai Red Curry is rich, creamy and easy to make in one pot with fresh veggies, coconut milk and tofu. Gluten-free, vegetarian and much better and healthier than takeout! 

Easy Thai Red Curry Recipe

Thai food is my all time favorite food to order and make at home. You can’t beat the signature flavors that pack a punch in every bite. This Thai Red Curry is rich, creamy and the ultimate comfort dish for fall and winter. My family loves curry and they are so warm and comforting especially perfect on a cold day.

Our easy curry recipe is a one pot dish and loaded with tons of fresh veggies and tofu. Everything gets simmered in a rich, red curry-infused coconut milk sauce and comes together in just 30 minutes with minimal prep work. Plus, it’s super simple to customize the vegetables with your favorites or any you have on hand in your kitchen.

Ingredients you need

• Red Curry Paste – we like Maeploy, Arroy-D, Maesri or Thai Kitchen’s Red Curry Paste
• Tofu –you want to use firm or extra-firm tofu cut into cubes. I like to season with salt, pepper and coconut aminos for at least 30 minutes or prep ahead the night before. You can omit the tofu or add your favorite cooked protein for a paleo or Whole30 curry recipe.
• Vegetables – use your favorite blend of fresh or even frozen veggies. I like red bell peppers, carrots, broccoli, cauliflower, zucchini, bok choy but sweet potatoes, kale, baby spinach, chickpeas and mushrooms would be great as well!
• Aromatics – garlic, ginger, onion – this trio is a must in all Thai dishes.
• Coconut milk – be sure to use full-fat canned coconut milk for a rich and creamy curry.
• Lime – fresh lime juice adds dimension and brightens up this thai curry dish.
• Vegetable broth – use homemade or your favorite brand.
• Coconut Sugar – an unrefined sugar that mimics the taste of brown sugar and adds a touch of sweetness to balance out the flavors. Feel free to swap with maple sugar, monk fruit sweetener or any granulated sweetener of choice.
• Coconut aminos – our favorite gluten-free substitute for soy sauce. You can also use tamari or low sodium soy sauce if not gluten free.
• Fresh herbs: Cilantro and Thai Basil. Thai basil adds so much flavor to Thai dishes but if you can’t find it, you can sub with mint, parsley or simply leave it out.

• Optional but adds SO MUCH flavor: Fish sauce – adds that extra punch of umami. We like Red Boat Fish Sauce but to keep this recipe strictly vegan, use Vegan Fysh Sauce or leave out.

How to make Thai Red Curry

1. HAVE YOUR TOFU AND VEGETABLES PREPPED: Cut your tofu and season with salt. Pan-sear, air fry or bake until crispy. Wash and chop all the vegetables. You can also buy pre-chopped fresh or frozen vegetables to make things easier.
2. COOK THE AROMATICS: Heat 1-2 tablespoons oil in a wok, deep skillet or pot over medium heat then add the onion and cook, while stirring often, until softened and translucent, about 4 minutes. Add the garlic and ginger and continue cooking until fragrant, about 40 seconds.
   ADD THE VEGETABLES: Stir in the curry paste then add any harder vegetables (not the bok choy or spinach). Continue to cook and stir often, for about 3-4 minutes, until the vegetables are fork-tender.
3. POUR IN COCONUT MILK AND VEGETABLE BROTH: Add the tofu then pour in the coconut milk and vegetable broth. Bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables have softened to desired tenderness, about 5-10 minutes, while stirring occasionally.
4. SEASON: Stir in the bok choy and cook until wilted then add the coconut sugar, coconut aminos and fresh lime juice. Simmer for another 1-2 minutes. Remove from heat and season with salt. Taste and add more seasoning (coconut aminos, fish sauce, lime juice, curry paste), to taste.
5. SERVE: Divide curry into bowls and serve with cauliflower rice or Jasmine rice, if not grain-free.
   Garnish with chopped cilantro, Thai basil and a pinch of red pepper flake, if desired

Storage and make ahead options

How to store

Store any leftover Vegan Thai Red Curry in an airtight container in the fridge for up to 4 days.

Make ahead

Prep and chop the tofu and vegetables ahead of time and store in separate airtight containers in the fridge the night before.

What to serve with this curry dish

This healthy curry is delicious on its own but we usually like to serve with cauliflower rice or Jasmine rice for my family. Naan is also a great option if not gluten-free.

More Thai dishes and delicious curry recipes we love:

Vegetable Curry

Pad Thai

Asian Zucchini Noodle Salad with Thai Peanut Dressing

5 from 4 votes

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Thai Red Curry

Prep Time

10 mins

Cook Time

20 mins

 

This Thai Red Curry is rich, creamy and easy to make in one pot with fresh veggies, coconut cream and tofu. Gluten-free, vegan and much better and healthier than takeout! 

Course: Main Course

Cuisine: Asian, Thai

Keyword: easy vegetable curry, gluten free curry, red thai curry

Servings: 4 servings

Author: Kelly

Ingredients

• 1-2 tablespoons avocado oil , may sub with olive oil or coconut oil
• 1 medium onion , chopped
• 1/2 tablespoon freshly grated ginger , about a 1/2-inch chunk
• 3 cloves garlic , grated or minced
• 2 tablespoons Thai red curry paste
• 2 medium carrots , peeled and sliced into ¼-inch thick rounds (about 1 cup) - (may also sub with chopped sweet potatoes)
• 1 red bell pepper , deseeded and cut into strips or chunks
• 2/3 cup broccoli florets OR cauliflower florets
• 1 14-ounce package extra-firm tofu , drained and cut into 1/2" cubes (may leave out for paleo / Whole30 and sub with your favorite cooked protein)
• 1 14-ounce can full-fat coconut milk
• 1/2 cup vegetable broth
• 1/2 cup chopped bok choy OR baby spinach
• 2 teaspoons coconut sugar or sub with your favorite granulated sweetener
• 1 tablespoon coconut aminos (Noble Made is our favorite) , may sub with tamari or soy sauce if not gluten-free
• 1 tsp Red Boat fish sauce , or vegan fysh sauce
• 1/2 tbsp fresh lime juice
• fine sea salt and black pepper , to taste

Garnish

• handful fresh Thai basil , chopped - Thai basil adds so much flavor to Thai dishes but if you can't find it, you can sub with mint, parsley or simply leave it out.
• handful fresh cilantro , chopped
• chopped nuts , cashews or peanuts
• red pepper chili flakes

Instructions

1. Cut your tofu and season with salt. Pan-sear, air fry or bake until crispy.

   

2. Meanwhile, wash, chop all the vegetables. You can also buy pre-chopped fresh or frozen vegetables to make things easier.

3. Heat 1-2 tablespoons oil in a wok, deep skillet or pot over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the garlic and ginger and continue cooking until fragrant, about 40 seconds.

   

4. Stir in the curry paste then add the bell peppers, carrots, broccoli plus any other harder vegetables (not the bok choy or spinach). Continue to cook and stir often, for about 3-4 minutes, until the vegetables are fork-tender.

   Add the tofu then pour in the coconut milk and vegetable broth. Bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables have softened to desired tenderness, about 5-10 minutes, while stirring occasionally.

   Stir in the bok choy (or spinach) and let it cook until wilted then add the coconut sugar, coconut aminos and fresh lime juice and allow to simmer for another 1-2 minutes. Remove from heat and season with salt. Taste and add more seasoning (coconut aminos, fish sauce, lime juice, curry paste), to taste. 

   

5. Divide curry into bowls and serve with cauliflower rice or 1Jasmine rice.

   Garnish with chopped cilantro, Thai basil and a pinch of red pepper flake, if desired.

   

Nutrition Facts

Thai Red Curry

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.