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Crispy tofu, tender veggies, and that rich, coconutty curry sauce-there's a reason why over 600 recipe testers said that this vegan Thai red curry recipe is friggin' fire. In 30 minutes flat, you'll have a plant-based din din that's absolutely crushable when those curry cravings hit.
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Thai red curry's a drop-dead gorgeous classic for a reason. This version swaps out the meat for golden wedges of tofu and packs in fresh, crunchy veggies like broccoli, green beans, and bell peppers, all swimming in that creamy, spicy sauce. It's EXACTLY how a proper Thai curry should be.
Rock this out with Thai spring rolls dipped in chili garlic sauce, a steaming bowl of tom kha soup, or Maaaaaybraham Lincoln some pad woon sen for a full-on Thai feast. There's def. no need to order out when you can crush this bad boy at home. So get ready, because you are about to drop to your knees and try to marry this curry, and live happily ever after together in a cottage.
Sooooo quick n easy and flavoursome. I had to use some commercial red curry paste-not a patch on Adam's home made. But it was yum, and hit the spot! Thank you Chef Adam.
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🥰Why you'll adore this vegan Thai red curry recipe
✊ Vegan AF: Like all my vegan Thai recipes, this needs no fish sauce, shrimp paste, or other such mean nonsense that is a result of violence towards animals.
⏱️ Quick and Easy: This curry comes together in under 30 minutes, making it perfect for a fast weeknight meal. No need to spend all day in the kitchen for a restaurant-quality dish.
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, this one's been tested and perfected by a team of hundreds of recipe testers. It's been dialed in to work perfectly, no matter what your skill level is.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️Vegan Thai red curry ingredients
Curry Paste
This is where the magic happens-the red curry paste brings heat, umami, and that signature Thai flavor. While you can use storebought, if you have time, follow my vegan red curry paste recipe to make this curry with a more customizable flavor.
Red curry paste is obviously the ideal thing to use here, but if you can't find a vegan version, no worries, m'love. This recipe still slaps when made with vegan Thai green curry paste, bumbu bali, or even tom yum paste.
The Veggies
Broccoli, green beans, and red bell peppers are the dream team in this curry. I sometimes rock this curry with broccolini, which has more slender stems and less compact florets that still get that crunchy pop while soaking up all that curry goodness. Green beans are an absolute non-negotiable in Thai curries, while red bell peppers bring that sweet vibe that my kids and I love.
Wanna switch it up? Add some Japanese eggplant (like in Malaysian vegan curry laksa), Thai eggplant (like in Indonesian sayur lodeh), kabocha squash (which makes a great curry on its own: ginataang kalabasa), or taro root (just like you use to make Vietnamese vegetable curry).
Thai Basil Leaves
Thai basil is essential for that fresh, peppery finish that gives this curry its signature flavor. It adds a fragrance that takes it from good to great. If you can't find Thai basil, regular basil will do alright in this recipe.
Rice
Serve this Thai red curry up with some coconut jasmine rice if you want all that creamy goodness to soak right in. Tom yum fried rice or green curry fried rice? Hell yeah, those are gonna double up on your curry love. Khao pad's got that crispy, herbal rice vibe going strong if that's your thingy, or you can keep it basic with regular ol' steamed brown rice.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Massaman Curry
If you're down for a sweeter, peanut curry, vegan Massaman curry's your jam. It's got that tamarind, cinnamon, and roasted peanut combo that makes it cozy and rich without blasting your taste buds with heat. Way milder than red curry, this one's all about aroma, not fire.
Vegan Green Curry
My vegan green curry tofu recipe hears your herbal lemongrass scented cravings. Fresh green chilies dial it up a notch, but it's not nearly spicy as red curry.
Yellow Curry Tofu
Vegan yellow curry is like red curry's mellower cousin. It's got that earthy turmeric punch that gives it a golden glow and a slightly sweet broth. Less heat, but oodles of flavor-perfect if you're not looking to sweat it out but still want that curry goodness.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make vegan Thai red curry
Lock in this red curry tofu like a pro on your first time with step-by-step photos and solid tips. Or jump to the bottom for the easy-to-print recipe card.
Step One
To-fu Each Their Own:
Heat a Dutch oven or large pan over medium-high heat and add the olive oil. Once hot, add the tofu in a single layer and cook, turning occasionally, until golden brown on all sides, about 8-10 minutes. Transfer the tofu to a plate and set aside.
Step Two
You Shallot Pass:
Reduce the heat to medium and add the olive oil for the curry. After 90 seconds, when the oil is hot, add the shallots and cook for 2-3 minutes until softened and translucent.
Step Three
You May Want to Strap on That Resperator:
Stir in the red curry paste, grated ginger, and bird's eye chilies. Cook for 30 seconds, stirring constantly, to allow the spices to bloom and develop their full flavor.
Step Four
Pour Decisions:
Pour in the coconut milk, water, brown sugar, lime juice, and salt. Stir to combine, then bring the mixture to a simmer over medium heat. Let it cook for about 3-5 minutes to thicken slightly.
Step Five
Broc 'n' Roll:
Add the broccoli, green beans, and red bell pepper. Stir well and cook for 4-5 minutes, or until the vegetables reach your preferred level of tenderness.
✅ I recommend keeping 'em slightly crisp, but if you prefer softer veggies, simmer the curry longer.
Step Six
On the Ones and Two-fus:
Return the tofu to the pan, along with the Thai basil leaves. Stir and cook for another 2 minutes, until the basil wilts and the tofu is fully coated in the curry sauce.
Step Seven
Keep Calm And Curry on:
Serve the curry hot with jasmine rice. Garnish with chili oil, cilantro, Thai basil, and sliced bird's eye chilies if desired.
💡Serving Ideas
Your Thai red curry's already got all the creamy, spicy vibes under cover, but let's make it even better with some epic sides. Start with some vegan lumpiang shanghai, or goi cuon summer rolls for the perfect crunch, while Thai basil eggplant, Lao papaya salad, or pak boong loads up your plate with more veggie goodness.
If you're feeling those spicy noods, vegan pad kee mao, or vegan pad see ew are the way to go, but for the real noodle freaks who love 'em slurpy and thicccc, bami goreng's your best friend.
👉Top tips
- Press Your Tofu Thoroughly: Don't rush this step. Pressing your tofu removes excess water, allowing it to crisp up perfectly when fried. Aim for at least 5 minutes, but if you have time, longer will give you an even better texture and less mess.
- Avoid the Mess: Using a Dutch oven or deep pot helps contain the splatter while frying tofu, keeping your stovetop clean. Plus, the deep sides make it easier to turn the tofu.
- Air Fry It: If you're not down for frying in oil, coat your tofu in a bit of cooking spray and pop it in the air fryer at 400°F for about 15 minutes, flipping it halfway through.
🤷♀️ Recipe FAQs
For sure! Store-bought red curry pastes like Maesri, Thai Kitchen, or Mike's Curry Love are great time-savers. But if you want fresher, more authentic flavor, try using my homemade red curry paste-it really takes this curry to the next level.
You can use cayenne peppers, which have a similar color and heat, or Fresno chilies, which are milder but still bring a nice touch of spice. If you want that same sharp heat, go for Hari mirch (Indian green chilies). Make some Hari mirch achar with those bad boys, or throw 'em on top of your vegan tikka masala or vegan butter chicken next time you make it.
Oh no, do not freeze this curry. I'm talking about the kind of mistake you'll regret. The tofu will turn into a sad sponge on you, and that luscious sauce? It'll separate like that awkward family reunion where no one talks to Uncle Larry. Keep it fresh, keep it crispy, and enjoy it while its flavors are still alive.
❄️ Storing Thai Red Curry
Got leftovers? No worries! Pop that curry in an airtight container and stash it in the fridge for up to 4 days.
🔥 Stovetop Reheating
Crank up the heat! Pour the curry into a pan on low heat and let it warm up for 5-7 minutes, stirring every now and then so it doesn't get too cozy on the bottom. If it's a bit too thick, just add a splash of water or broth to keep it saucy.
⚡️ Microwave Reheating
Grab a microwave-safe bowl, cover it loosely (a plate works great), and nuke it on high for 2-3 minutes. Give it a good stir halfway through and if it's looking a little thick, just splash in some water or broth to get it back to that perfect curry consistency.
✌️You'll love these vegan Thai recipes too:
Master the art of plant based Thai cuisine in this super-fun cooking class with Chef Adam Sobel!
Vegan Thai Red Curry
Ingredients
For the Fried Tofu:
- 3 tablespoons olive oil
- 14 oz. Extra firm tofu pressed dry, and cut into 1-inch cubes
For the Curry:
- 2 teaspoons olive oil
- ½ cup shallots or red onions, 1 cm. diced
- ¼ cup red curry paste
- 1 teaspoon ginger grated
- 2 sliced bird's eye chilies or to taste
- 400 ml. coconut milk full-fat
- 1 cup water
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 1 tablespoon lime juice
- ¾ teaspoons salt or to taste
- 1 ½ cups broccoli or brocolini, cut into small florets
- 1 cup green beans cut in 1-inch sections
- 1 ½ cups red bell pepper diced
- ½ cup Thai basil leaves
Optional To Serve and Garnish:
- Cooked Jasmine Rice
- Chili oil
- Cilantro leaves
- Thai basil leaves
- Bird's eye chilies sliced
Instructions
- Heat a dutch oven or large pan over medium-high heat and add the olive oil. Once hot, add the tofu in a single layer and cook until golden brown on all sides, turning occasionally. Transfer to a plate and set aside.
- Reduce the heat to medium and add the olive oil for the curry. After 90 seconds when the oil is hot, add the shallots and cook for 2-3 until softened.
- Stir in the red curry paste, ginger, and bird's eye chilies, cooking for 30 seconds while stirring continuously.
- Pour in the coconut milk, water, brown sugar, lime juice, and salt. Bring to a simmer over medium-low heat.
- Once the liquid is hot, add the broccoli, green beans, and red bell pepper. Stir well and cook for 3-4 minutes until the vegetables are tender to your liking. (I prefer the veggies crisper, but some folks will prefer them more heavily cooked).
- Return the fried tofu to the pan along with the Thai basil and cook for 2 more minutes, until the leaves wilt and the tofu has a chance to get fully coated in curry.
- Serve hot with jasmine rice, garnished with chili oil, cilantro, additional Thai basil, and sliced bird's eye chilies if desired.
Notes
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Meg says
Sooooo quick n easy and flavoursome. I had to use some commercial red curry paste—not a patch on Adam’s home made. But it was yum, and hit the spot! Thank you Chef Adam.
AJ says
So flavorful! Another impressive recipe for vegans and non-vegans a like.