Vegan Thai Red Curry

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Vegan Thai Red Curry Recipe

Vegan Thai Red Curry

If you’re a fan of Asian food (and particularly Thai food) and are looking for a hearty, veggie-packed lunch or dinner idea, this delicious Vegan Thai Red Curry is for you! Serve it alongside some basmati rice and you’ll be craving it again and again.

I’ll admit, I initially set out to make my own red curry paste from scratch but couldn’t find all the necessary ingredients. Instead, I ended up buying a small tub of pre-made red curry paste from my local Asian grocery store. It’s super convenient and saves a lot of time (make sure it’s vegan).

Let’s go!



Vegan Thai Red Curry Paste Recipe
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Vegan Thai Red Curry Recipe

Easy and delicious vegan thai red curry recipe.
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Course -Dinner, Lunch
Cuisine -Thai
Keyword -curry, thai red curry
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -3 people
Calories -698kcal
Author -Veganbell
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Recipe Video


  • 1 tablespoon olive oil
  • 1 onion (cut into large petals)
  • 1 small zucchini (sliced)
  • 1.5 cups sliced bell peppers
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 3 cloves garlic (chopped)
  • 1/4 cup red curry paste (make sure it's vegan)
  • 2 cups coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon jaggery (or sugar)
  • Salt (only add if your curry paste isn't salted)
  • 200 gm. tofu (7 oz.)
  • Cilantro (to garnish)
  • Lime/Lemon (to garnish)
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  • Set a large pan over medium heat. Add oil.
  • Once it's hot, add onion + zucchini + bell peppers + salt. Stir-sauté for 4-5 minutes, or until the veggies turn soft.
  • Remove the veggies from the pan and set them aside.
  • To the same pan, add oil + garlic. Stir-sauté for 1-2 minutes, or until the garlic is golden.
  • Add the red curry paste. Mix well and sauté for 3-4 minutes.
  • Next, add the coconut milk + soy sauce + jaggery (or sugar).
  • Stir and mix continuously until the mixture is smooth.
  • Add the sauteed veggies back into the pan.
  • Add tofu. Stir and mix until the curry starts to simmer.
  • Cover the pan and let it simmer for 4-5 minutes over medium heat.
  • Thai red curry is ready. Garnish with cilantro and lemon/lime and serve alongside rice.
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  1. The nutrition chart does not contain macros from rice. 


Calories: 698 kcal | Carbohydrates: 64 g | Protein: 20 g | Fat: 43 g | Saturated Fat: 30 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Sodium: 461 mg | Potassium: 677 mg | Fiber: 7 g | Sugar: 17 g | Vitamin A: 5607 IU | Vitamin C: 121 mg | Calcium: 204 mg | Iron: 10 mg

If you liked this Vegan Thai Red Curry recipe, check out this delicious Chickpea Tofu Curry I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: vegan asian recipes, thai red curry recipe, vegetable red curry, coconut milk curry, rice bowl, rice and curry, plant-based curry, hearty and filling dinner idea, tofu curry recipe

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Neelam Pokhrel

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