In my opinion, a great Buddha bowl makes for a great meal. This is one of my go-to meals, to make on a chaotic weekday, which after becoming a mother is every single day! I bet moms can relate. My family loves this Red Thai Curry recipe, and it is so easy and simple to make. I use the vegan red Thai curry paste for the recipe. Now I used to make my Thai curry paste, but I find it difficult to gather ingredients and I like to take the easy way out!

What is Red Thai Curry with Vegetables?

Red Thai curry with vegetables is a delicious Thai curry made with red Thai curry paste. This red Thai curry paste is made with freshly pounding lemongrass, galangal, kefir lime leaves, shallots, red chili peppers, garlic, cumin seeds, coriander seeds, and salt. Traditionally a mortar pastel is used to pound all the spices and aromatics. A deliciously aromatic paste is made, which is used to make several recipes in Thai cuisine. I make this Red Thai Curry with vegetables and tofu, using a store-bought vegan curry paste. It is absolutely delicious and so flavorful! We love to pair it with some small-grained rice, like jasmine rice, or sticky rice, or coconut rice. You can use a medley of seasonal vegetables to make this recipe. I add all the different veggies I have in my refrigerator. Broccoli, Snow Peas, Zucchini, Eggplant, Green Beans, Bell Peppers, and Mushrooms are a few vegetables that I like to add to this curry. But, you can add any vegetables you like!

Why You’ll Love This Recipe?

This is a quick, delicious, and easy curry recipe. Makes for a great one-pot meal This recipe is vegan and gluten-free Using store-bought curry paste, and coconut milk saves you time You will love the flavorful aromatics in the curry I think it is a great fridge-cleaning meal This recipe is versatile

Ingredients to Make This Red Thai Curry with Vegetables

Olive Oil - I like to use olive oil because it adds a beautiful fruity flavor. But you can also use coconut oil if you don’t mind a strong coconutty flavor. Tofu - I like to add extra firm tofu cubes that are fried and crisped up, as they taste delicious and add protein to the recipe. Cornstarch - Coating tofu with cornstarch and frying it, helps with crisped-up tofu, which tastes delicious in the Thai curry recipe. Aromatics - Use lots of onions, ginger, and garlic to make this recipe because it makes it so aromatic and tastes delicious. Red Thai Curry Paste - I like to use a store-bought red Thai curry paste because it takes so much less time and effort to make this recipe easy and yet so delicious. Vegetables - You can add all the vegetables you like, as all the veggies and greens taste great in this Red Thai Curry recipe. I am adding, mushrooms, beans, snow peas, red bell pepper, and fresh Thai basil. Soy Sauce - I like to add soy sauce as it adds the right umami and saltiness in the curry. So I bet you don’t want to skip it! You can also add coconut aminos instead of soy sauce. Spices and Seasonings - I like to keep it minimum for this curry unlike all the Indian curries I mean. We will be adding paprika, salt, and sugar to season this curry recipe. Coconut Milk - Use full-fat canned coconut milk for this recipe, and trust me you won’t regret it. It adds all the perfect richness and nuttiness to this recipe. Water - We will add some water to the curry!

How to Make This Vegan Red Thai Curry?

  1. Take a block of extra firm tofu. Now place it in a plate, and place a cutting board on top of it. Now add some weight like some heavy books on the cutting board. This will squeeze out all the extra water from the tofu.
  2. Now cut the tofu into bite-sized cubes, and sprinkle cornstarch on the tofu. Give it a good shake to make sure the cornstarch sticks on the tofu.
  3. Add olive oil to a pan. Add tofu. Let it crisp up on one side, and will take you about good 4-5 minutes, and then flip it over, and cook it on the other side until crisp. Take it out on a plate and set it aside. You are looking for the tofu to have a nice golden crust.
  4. Now in the same pan, add finely chopped onions, minced ginger, and garlic. Saute until the onions are golden and soft.
  5. Add the red Thai curry paste. Saute it for 45 seconds.
  6. Chop the vegetables into bite-sized pieces and add them to the pot. Mix it well. Add soy sauce, salt, sugar, and paprika, and mix it again.
  7. Add full-fat canned coconut milk, and mix well. Bring it to a simmer and let it thicken until the desired consistency.
  8. Enjoy with a side of jasmine rice or coconut rice or just regular plain rice.

Variations to Make this Recipe

Use green curry paste instead of red curry paste for a change. Add peanut butter to add some more protein and umami nutty flavors to the recipe. Add vinegar and soy sauce together to bring more umami flavors to the curry. Add veggies, tofu, and cooked noodles, to make this a delicious meal. You can substitute tofu, with canned beans like chickpeas or white beans, to add to this curry. You can also add “tofurkey” and mince it with onions. It will taste delicious. Add pumpkin puree or cubed butternut squash and it tastes delicious.

Serving Suggestions and Storage Instructions

Serve the Red Thai Curry with plain rice, or coconut rice. You can also add some cooked ramen noodles, and/ or spaghetti in the curry and serve. If you like, add fried garlic and some fried peanuts on the side. Store the curry in the refrigerator for up to 3-4 days and reheat and enjoy whenever. Although I like to eat it fresh off the pan when the tofu and vegetables are still crunchy!

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