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.
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.