Vegan Thai Red Curry

This Vegan Thai Red Curry combines red curry paste with coconut milk and fresh vegetables for a practical weeknight dinner. The recipe features firm tofu as the protein source, complemented by bell peppers, zucchini, and onions. The sauce achieves its characteristic flavor through a balanced mix of curry paste, soy sauce, and jaggery (or regular sugar), creating a creamy, slightly sweet curry that's typical of Thai cuisine.

The cooking process is straightforward, involving two main steps: first sautéing the vegetables until tender, then creating the curry sauce base. The dish comes together in under 30 minutes, making it a reliable option for busy days. While the recipe provides specific vegetable suggestions, it's adaptable to whatever produce you have on hand.

The curry is naturally dairy-free and can be made gluten-free by substituting regular soy sauce with tamari. It keeps well in the refrigerator for up to three days, making it suitable for meal prep. For serving, steamed rice is the traditional accompaniment, though quinoa works well as a higher-protein alternative.

To note: The key to this curry's success lies in using good-quality coconut milk and curry paste. The recipe intentionally starts with a moderate amount of curry paste, allowing you to adjust the spice level to your preference. The final touch of fresh cilantro and lime adds brightness and helps balance the rich coconut base.

The dish is both filling and nutritious, providing a good balance of protein from the tofu, healthy fats from the coconut milk, and various vitamins and minerals from the colorful vegetables. If you're new to Thai cooking, this recipe serves as an accessible introduction to the cuisine's fundamental flavors and techniques.