This Vegan Thai Red Curry brings authentic Thai flavors to your table with creamy coconut milk, crisp vegetables, and perfectly seasoned tofu. It’s ready in under an hour, making it ideal for busy weeknights or casual dinners with friends. The aromatic blend of spices and fresh ingredients creates a comforting bowl that feels both nourishing and indulgent.

I first fell in love with Thai cuisine during my travels through Chiang Mai, where the markets overflowed with fragrant herbs and vibrant spices. This vegan Thai red curry captures that sensory experience, blending toasted curry paste with creamy coconut milk for depth. I often serve it alongside simple dishes like honey roasted carrots or a fresh vegetable grain bowl for a complete meal. It has become my go-to for impromptu gatherings, where its rich aroma welcomes guests before they even reach the table.

What You Need for Authentic Vegan Thai Red Curry

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Vegan Thai Red Curry

Make delicious vegan Thai red curry in just 50 minutes. Creamy coconut milk, tofu, and fresh vegetables create an authentic plant-based dinner packed with flavor.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 420 kcal

Equipment

• knife
• cutting board
• measuring spoons
• measuring cups
• large dutch oven or pot
• grater

Ingredients

  

Aromatics and Base

• 2 tablespoons vegetable oil such as coconut or canola
• 1 medium yellow onion finely chopped
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 3 ounces vegan Thai red curry paste ensure no shrimp paste or fish sauce

Liquid Components

• 2 cans full-fat coconut milk 13.5 fluid ounces each
• 1 cup vegetable broth

Tofu and Vegetables

• 1 block extra-firm tofu 14 ounces, pressed and cubed into 1-inch pieces
• 1 head broccoli cut into small florets (about 2 cups)
• 1 medium red bell pepper cored, seeded, and sliced into thin strips
• 1 medium green bell pepper cored, seeded, and sliced into thin strips
• 8 ounces cremini mushrooms sliced

Seasonings and Garnish

• 2 tablespoons tamari or soy sauce for non-gluten-free
• 1 tablespoon light brown sugar packed
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro chopped, for garnish
• Cooked jasmine rice for serving

Instructions

 

• Press the block of extra-firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes. Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger. Core, seed, and thinly slice the red and green bell peppers. Cut the head of broccoli into small florets and slice the cremini mushrooms.
• Heat the vegetable oil in a large Dutch oven or pot over medium heat until shimmering. Add the finely chopped yellow onion and cook, stirring occasionally, for 3 to 5 minutes until it softens and becomes translucent. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the vegan Thai red curry paste and cook, stirring constantly, for another 1 minute to toast the spices and deepen the flavor.
• Pour in both cans of full-fat coconut milk and the vegetable broth. Stir the mixture well, scraping any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 5 minutes, allowing the flavors to meld.
• Carefully add the cubed tofu and broccoli florets to the simmering curry. Stir gently to combine all ingredients. Cover the pot again and continue to cook for 8 to 10 minutes, or until the broccoli is crisp-tender, meaning it is cooked through but still has a slight bite.
• Stir in the sliced red and green bell peppers and the sliced cremini mushrooms. Cook, uncovered, for an additional 3 to 5 minutes, stirring occasionally. The bell peppers should become slightly softened but still retain some crunch, and the mushrooms should be cooked through.
• Remove the pot from the heat. Stir in the tamari, light brown sugar, and fresh lime juice. Taste the curry and adjust seasonings as needed, adding more tamari for saltiness, sugar for sweetness, or lime juice for acidity to balance the flavors. Ladle the hot vegan Thai red curry generously over portions of freshly cooked jasmine rice. Garnish each serving with fresh chopped cilantro just before serving immediately.

Notes

Press tofu for at least 15 minutes to remove excess water. Adjust seasonings to taste with more tamari, sugar, or lime juice.

Keyword coconut milk, curry, tofu, vegan

Ways to Customize Your Curry

• Extra Spicy Version: Add sliced Thai chilies with the curry paste.
• Different Protein: Substitute tofu with chickpeas or tempeh.
• Seasonal Vegetables: Use sweet potatoes or green beans.

My Secrets for Restaurant-Quality Curry

• Toast Curry Paste: Cook paste with aromatics until fragrant for deeper flavor.
• Press Tofu Thoroughly: Remove excess water so tofu absorbs sauce better.
• Add Vegetables Strategically: Cook harder vegetables like broccoli first.
• Balance Flavors: Adjust tamari, sugar, and lime at the end.

How to Keep Your Curry Fresh

• Store: Refrigerate in airtight containers for up to 4 days.
• Freeze: Freeze without rice for up to 3 months in freezer-safe bags.
• Reheat: Warm gently on stove with splash of broth.
• Make-Ahead Tip: Chop vegetables and press tofu day before.

Frequently Asked Questions

Other Favorite Asian-Inspired Recipes

• Spaghetti Squash Pad Thai
• Hibachi Veggies
• Hello Fresh Tuscan Heat Spice
• Homemade Taco Seasoning

Why This Vegan Thai Red Curry Wins Hearts

With its creamy coconut base and perfectly cooked vegetables, this vegan Thai red curry delivers restaurant-quality flavor from your own kitchen. It’s versatile enough for weeknight dinners yet impressive for company. The aromatic spices and fresh cilantro create a comforting bowl that keeps everyone coming back for more. Once you try this method, it will become your new go-to curry recipe.