Do I have to use full-fat coconut milk?

Full-fat coconut milk provides a rich, creamy texture. If you use light coconut milk, the curry may be thinner and less flavorful.

Why is my red curry not vibrant red?

The red color may dilute due to coconut milk. Add red bell peppers or chili peppers to enhance the hue.

What if I can’t find kaffir lime leaves or lemongrass?

These aromatics add signature flavors, but if you can’t find them, try adding a bit of lime zest or extra Thai basil for brightness.

Vegan Thai Red Curry

Name: Vegan Thai Red Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons garlic, minced; 2 tablespoons oil; 3 tablespoons Thai red curry paste. look for Maesri brand for a vegan. Try my homemade curry paste, omit the shrimp paste, and it's vegan!; 1 can (13.5 ounces) coconut milk, use full-fat to get a rich, creamy texture.; 1.5 cups water; 3 large stalks lemongrass. Chop into 5-inch pieces and smashed to release oils; 1/2 medium onion, chopped into long 1/2-inch pieces; 1/2 cup bamboo shoots: Provide a crunchy texture—one of my favorite additions to Thai curries!; 1.5 cups yellow potatoes, cut into 1.5-inch pieces; 3 cups total mixed vegetables: Red bell pepper, zucchini, broccoli, snow peas, snap peas, baby corn, green beans, and sweet red peppers all are excellent.; 8 ounces extra-firm tofu, cut into 2x2 inch thick pieces: Crispy, pan-fried tofu or deep-fried tofu add extra flavors, they are great for curries. Make your own with this simple recipe.; 4 kaffir (makrut) limeleaves, julienned; 2 tablespoons tamari soy sauce: Adds umami depth. (Feel free to experiment if you have vegan fish sauce, though I haven’t tested it in this recipe.); 2.5 tablespoons sugar: Palm, white, brown, or coconut sugar. Dark brown sugar is my choice for this dish.; 1.5 cups Thai basil leaves; chili flakes or red chili peppers, to taste

Description

Get ready to ignite your taste buds with this vibrant vegan Thai red curry! Creamy coconut milk, punchy red curry paste, and fresh veggies come together in a dish that’s comforting, aromatic, and bursting with irresistible flavor—no passport required.

Ingredients

Scale

2 tablespoons garlic, minced
2 tablespoons oil
3 tablespoons Thai red curry paste. look for Maesri brand for a vegan. Try my homemade curry paste, omit the shrimp paste, and it's vegan!
1 can (13.5 ounces) coconut milk, use full-fat to get a rich, creamy texture.
1.5 cups water
3 large stalks lemongrass. Chop into 5-inch pieces and smashed to release oils
1/2 medium onion, chopped into long 1/2-inch pieces
1/2 cup bamboo shoots: Provide a crunchy texture—one of my favorite additions to Thai curries!
1.5 cups yellow potatoes, cut into 1.5-inch pieces
3 cups total mixed vegetables: Red bell pepper, zucchini, broccoli, snow peas, snap peas, baby corn, green beans, and sweet red peppers all are excellent.
8 ounces extra-firm tofu, cut into 2x2 inch thick pieces: Crispy, pan-fried tofu or deep-fried tofu add extra flavors, they are great for curries. Make your own with this simple recipe.
4 kaffir (makrut) limeleaves, julienned
2 tablespoons tamari soy sauce: Adds umami depth. (Feel free to experiment if you have vegan fish sauce, though I haven’t tested it in this recipe.)
2.5 tablespoons sugar: Palm, white, brown, or coconut sugar. Dark brown sugar is my choice for this dish.
1.5 cups Thai basil leaves
chili flakes or red chili peppers, to taste

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Instructions

Sauté the Aromatics: Warm some oil in a large pot, wok, or Dutch oven over medium heat. Add the garlic and cook for just a few seconds until fragrant and lightly golden brown.
Add the Curry Paste: Stir in the Thai red curry paste, breaking up any clumps, and cook for 1–2 minutes until it becomes fragrant.
Incorporate Coconut Milk: Scoop out about ½ cup of the thick coconut cream from the top of the can. Cook it until it separates and begins to bubble, forming a rich, reddish curry sauce base. Add the smashed lemongrass to build more flavors.
Cook the Vegetables (Hardest First): Add tougher veggies first—such as potatoes, onions, and bamboo shoots—along with the lemongrass stalks. Onions will help flavor the sauce as they cook.
Add Liquid & Simmer: Pour in the remaining coconut milk and water. Bring the mixture to a gentle boil over medium high heat, then reduce to medium heat and simmer for about 10–12 minutes, or until the potatoes are fork-tender
Add Tofu & Remaining Veggies: Stir in the tofu, tamari soy sauce, sugar, kaffir lime leaves and any remaining vegetables. Cook for another 3–4 minutes until the veggies are tender but still crisp.
Finish with Thai Basil: Turn off the heat and add in the fresh basil leaves. Taste and adjust the seasoning with more soy sauce or sugar if needed. Serve it hot with steamed jasmine rice. For other rice options, try basmati, cauliflower rice, brown rice—or even noodles. For spicy food lovers, add chili flakes for an extra kick.

Notes

Skip Certain Ingredients: For an authentic Thai flavor, avoid green onions, fresh cilantro, ginger, rice vinegar, or lime wedges on the side. These elements aren’t traditional in Thai curries and can alter the intended taste profile.
Crispy Tofu: Pan-fry tofu cubes in coconut oil until golden before adding them to the curry for extra texture and depth.
Aromatics Count: Don’t be shy with garlic, lemongrass, kaffir lime leaves, and Thai basil—the more, the better for the extra flavors!
Adjusting Heat: Add chopped fresh red chilies or chili flakes for extra spice, or opt for sweet red bell peppers if you prefer a milder version.
Choose Full Fat Coconut Milk: Avoid using light coconut milk to ensure a rich, creamy consistency and flavor.

Prep Time: 15
Cook Time: 15
Category: vegan, curries
Method: stovetop
Cuisine: Thai