My husband and I are curry lovers. The only problem is, it’s difficult to find a solid vegan Thai red curry in rural Appalachia! We were lucky enough to find a quaint Thai restaurant about 45 minutes from our house. It’s good. I mean, really good. And they have a tofu option.
However, I’m not quite willing to drive 45 minutes every time I want curry, and here recently that’s been at least once a week. It’s fatty, spicy, and packed full of nutrients that I’ve been craving since the cooler weather rolled in.
This recipe is the best vegan Thai red curry recipe and will be sure to curb your curry craving. It’s simple, filling, and the perfect weeknight dinner.
There are lots of different curry pastes on the market. My favorite is Taste of Thai. It’s spicier and more flavorful than other curry pastes I’ve tried. If Taste of Thai isn’t available to you, then Thai Kitchen is the next best option. If you like a lot of spice, you will need to either add red pepper flakes or use 3-4 tsp of Thai Kitchen brand. I use 2-3 tsp of Taste of Thai, depending on if my baby is eating it, as well.
If you’re doing baby-led weaning, this recipe is a fantastic way to introduce rice to your little one. You will want to cook the carrots a bit longer (maybe even steam them ahead of time) and omit the Bragg’s from the batch sauce. To assemble baby’s bowl, add 3-4 tbsp of rice. Top the rice with 1-2 tbsp of sauce, plus additional coconut milk, depending on your baby’s heat tolerance. Mix rice and sauce together, then top with vegetables and tofu. Mixing the rice and sauce together makes it easier for baby to grasp. My daughter was 8 months when we first introduced this dish to her.
Whether you’re enjoying this vegan Thai red curry by yourself, snuggled up on the couch and watching a movie or with the people you love, I hope you enjoy!
Vegan Thai Red Curry
- 2 cups jasmine rice, uncooked
For the Sauce
- 1 tsp coconut oil
- 1 small sweet onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1/2 tsp coriander
- 1/4 tsp ginger
- 1 tsp Bragg's amino acid
- 2 tsp Thai red curry paste I use either Taste of Thai or Thai Kitchen brands. Please note that Taste of Thai is spicier than some brands. If using a brand other than Taste of Thai, you may want to use 3 tsp.
- 1 can full-fat coconut milk
- 1 zucchini, chopped
- 2 cups broccoli, chopped
For the Tofu (optional)
- 1 package extra firm tofu, drained and cubed
- 1 tbsp coconut oil, melted
- 1/4 tsp garlic powder
- 1/4 tsp coriander
- 1/4 tsp ginger
- If adding tofu, preheat oven to 415.
- Drain and cube tofu.
- Toss tofu with melted coconut oil, garlic powder, coriander, and ginger. Bake for 45 minutes, stirring occasionally.
- Cook rice according to directions on package. This usually takes 30-35 minutes.
- While tofu and rice are cooking, chop the vegetables.
- Sautee onion, carrot, and garlic in coconut oil over medium heat or until soft, or 5-8 minutes.
- Add coriander, ginger, and Bragg's amino acids (or soy sauce). Mix until coated. Allow to cook for another 2-3 minutes.
- Add Thai red curry paste and can of coconut milk. Don't allow sauce to boil, as this will break the sauce, causing separation of the curry paste and coconut milk. You may need to use a whisk or rubber spatula to mix the curry paste into the coconut milk.
- Once the coconut milk is heated, add broccoli and zucchini. Cook for another 5-8 minutes, until vegetables are soft, but not mushy.
- Stir in baked tofu.
- Evenly divide sauce into 4 bowls. Add rice and enjoy!